Easy Vegan Sushi

Rinse the [sushi rice] in a sieve until the [water] runs clear, then tip it into a saucepan and add water (450 ml).

Bring it to the boil, then simmer gently for minutes (10) covered with a lid. Start 10m timer

Turn off the heat and leave it to stand for minutes (30), without removing the lid. Start 30m timer

When the [sushi rice] has completely cooled, tip in rice vinegar (3 tbsp), caster sugar (2 tbsp) and salt (1 tsp) and mix thoroughly with a fork until fully combined.

Roasted Peppers: Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Remove the seeds from the pepper (0.5 red) and pepper (0.5 yellow), and place skin side up on a baking tray. Rub or spray with a little [oil], and roast for minutes (25) until soft. Remove from the oven and set aside to cool. You can peel off the papery skin if you wish, or leave it intact. Alternatively you can cook them in an air fryer for minutes (12) at 180ºC. Start 25m timer

Pickled Carrot: Peel and trim the ends of the carrot (1), then cut it into very fine matchsticks, either by hand or using a julienne slicer or peeler. Place into a shallow bowl or tupperware container. Mix together rice vinegar (3 tbsp), caster sugar (1 tsp) and salt (0.5 tsp). Pour this over the [carrot] and mix to combine, then pour over a little [warm water] until the [carrots] are just covered. Chill in the fridge until needed.

Tenderstem Broccoli: Boil tenderstem broccoli (3 stalks) for [3-4 minutes] until just tender, or steam in the microwave for minutes (2) on full power. Start 4m timer

Cucumber: Slice the cucumber (10 cm) into quarters, then slice off the seeds. Cut each quarter into thin strips.

Avocado: Remove the skin from the avocado (0.5) and slice.

Lay a [sushi nori] sheet on the [bamboo rolling mat]. Spoon [sushi rice] onto the [sushi nori] and use the back of a wet spoon to spread it to the edges, leaving about a centimetre at each end to allow it to stick together when rolled. Place your choice of fillings in a line on the [sushi rice].

Use a wet finger to slightly dampen the edges of the [sushi nori] sheet, then roll it up tightly, (moving the [bamboo mat] out of the way as you go, so it isn't trapped inside!). Squeeze the [bamboo mat] as you go to make the roll as tight and neat as possible. Fill a tall glass with [water], and dip your sharpest [knife] into it - you will need to wet it again every time you cut through the roll, to stop the [sushi rice] sticking to it as you cut. Trim the ends off the roll, then slice the roll into 6 equal slices.

To make Dragon Rolls: Lay a sheet of cling film on the [bamboo rolling mat], followed by a [sushi nori] sheet. Spoon [sushi rice] onto the [sushi nori] and use the back of a wet spoon to spread it to the edges. Sprinkle sesame seeds (1 tbsp) and black sesame seeds (1 tbsp) over the [sushi rice], and press them down. Flip over the [sushi nori] so that the [sushi rice] is now face down. Lay your chosen fillings in a line across the [sushi nori]. Roll everything up tightly, (moving the cling film and [bamboo mat] out of the way as you go, so they aren't trapped inside!). Squeeze the [bamboo mat] as you go to make the roll as tight and neat as possible. Use your sharp, wet [knife] to trim the ends off the roll, then slice the roll into 6 equal slices.

To make Nigiri: Cut six equal-sized rectangles from the [roasted red peppers] and [yellow peppers]. Turn them skin-side down, then lay a slice of [gari] on each one. Take a dessertspoon full of [sushi rice], wet your hands, and squeeze and shape it into roughly the same shape as a [red pepper] slice. Mould the [sushi rice] onto the [pepper] slice with your hands. Cut strips of [sushi nori] about half a centimetre wide, then dampen each one with a wet finger, and wrap one around each [pepper] and [sushi rice] mound.

To make Hosomaki (small cylindrical rolls): Cut a [sushi nori] sheet in half with a pair of scissors. Spread a fairly thin layer of [sushi rice] over most of the [sushi nori] sheet, leaving a centimetre to spare at the top. Place a thin line of one filling over the [sushi rice]. Don't be tempted to over-fill these, or they will be too big to roll up! Use a wet finger to slightly dampen the edges of the [sushi nori] sheet, then roll it up tightly, (moving the [bamboo mat] out of the way as you go, so it isn't trapped inside!). Squeeze the [bamboo mat] as you go to make the roll as tight and neat as possible. Use your sharp, wet [knife] to trim the ends off the roll, then slice the roll into 6 equal slices.

Serve the final sushi with a dipping bowl of [tamari] and some [gari].