We use cookies to track usage and preferences. See Cookie Policy
Pocketmags Digital Magazines
CA
Pocketmags Digital Magazines
   You are currently viewing the Canada version of the site.
Would you like to switch to your local site?
Digital Subscriptions > PlantBased > Apr-17 > COOK like a PRO

COOK like a PRO

With a few tips and tricks you can rustle up this Japanese treat

PART EIGHT:

How to make homemade vegan sushi and onigiri

Contrary to popular belief, the word sushi does not mean raw seafood. Instead, the word refers to the vinegared rice that can (but need not) be paired with raw seafood. It generically includes all forms of a highly specialised cuisine that has cooked rice and vinegar as its base component.

Onigiri are rice balls, often triangle shaped, wrapped in nori seaweed, and stuffed with a flavourful filling. You could call them the sandwich of Japan. Onigiri is different from sushi in that there is no vinegar mixed in with the rice, no raw fish, and it’s a much-loved everyday snack rather than something you’ll find as a meal in restaurants – as you may sushi.

Despite appearing difficult, it is incredibly easy and far less daunting than you might think to make your own vegan varieties of sushi and onigiri from scratch.

READ MORE
Purchase options below
Find the complete article and many more in this issue of PlantBased - Apr-17
If you own the issue, Login to read the full article now.
Single Issue - Apr-17
$5.49
Or 549 points
Annual Digital Subscription
Only $ 3.20 per issue
SAVE
42%
$31.99
Or 3199 points
6 Month Digital Subscription
Only $ 4.80 per issue
SAVE
13%
$23.99
Or 2399 points

View Issues

About PlantBased

Throughout history, food has been considered more than just nutrition. It brings people together, and can represent your culture, values, and ethics. As we have become more globalised, so too has our access to different cuisines. With this in mind, we like to try and visit food from all over the world, and this issue is no different. There are few things more satisfying than preparing delicious platefuls of vegan delicacies to share with friends and family. That’s why we’ve put together a special feature on how to prepare perfect sushi and onigiri. While you may immediately think of raw fish when you think of this type of cuisine, rest assured – anything that can be cooked, can be cooked vegan. When you cut animal proteins from your diet, an excellent go-to is pulses. From lentils to chickpeas and beyond, these perfect little packages are not only nutritious, but tasty too. We give you the full lowdown – as well as some recipe inspiration too. Angela Liddon burst into the blogosphere several years ago, winning immediate praise for her charming style, and brilliant plant-based recipes. Now she’s releasing her second book, she sat down with Cook Vegan, to share her thoughts on food, health, and more. Our essential guide this issue is all about textured vegetable protein. Also known as TVP, this retro classic has earned its place on veggie tables nationwide, so we decided to tell you all about it - as well as throwing in a few recipes so you can give cooking it a go. Cooks who want to try their hand at prepping some French cuisine are in luck too. Chef and Instagrammer Gaz Oakley has put together some delicious exclusive recipes just for Cook Vegan readers. While these dishes look great and will certainly make a fantastic impression on your taste buds, they are easy to put together, and use ingredients you can easily buy anywhere.

Other Articles in this Issue


Ways to Pay Pocketmags Payment Types
At Pocketmags you get Secure Billing Great Offers HTML Reader Gifting options Loyalty Points