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Digital Subscriptions > PlantBased > August 2018 > Chef Ahki’s Recipes

Chef Ahki’s Recipes

BLACK RICE SUSHI

Makes: 24 rolls

• 575g (3 cups) black sushi rice (before cooking)

• 780ml (3 ¼ cups) water

• Sushi nori sheets

For the rice vinegar mixture:

• 80ml (⅓ cup) rice vinegar

• 3 tbsp vegan honey or date sugar

For the extras:

• Cucumber, avocado, peppers, chayote, asparagus, purple cabbage, green onion

1 Place rice vinegar and sugar into a small saucepan. Over a low heat, mix until the sugar dissolves. Let the mixture cool.

2 Cook and drain the rice according to packet instructions. While your rice is still hot, move it to a large wooden bowl. Take vinegar mixture and sprinkle it lightly in small amounts over the rice, making horizontal and then vertical cutting motions across the rice. This gives each rice grain a chance to be coated by the vinegar mixture. Don’t pour the liquid on the rice or it’ll clump into big balls.

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About PlantBased

Welcome to my debut issue of PlantBased magazine! I’m delighted to be joining such an inspiring brand and working with a team of passionate plant based foodies. This month we’re celebrating the summer and making the most of those long, sunny summer afternoons with a feast of Mediterranean food. The Mediterranean diet is famed for its nutrient-rich make up and the positive health benefits it can provide; not to mention its undeniably delicious flavour combinations. So if you’re a fan of bright, beautiful and sumptuous summer food, go to the Med feast section for our medley of Mediterranean recipes. And don’t forget the beverages – no true Mediterranean dinner is finished without a bottle of crisp, cool vegan-friendly beer! Take a browse through our top tipples. Then from land to sea, we’re diving into the depths of the marine ecosystem with Heather Mills, where we discuss how plant based diets can protect our precious oceans and take a sneak peek at her new sustainable solutions for sea food. Also taking a dip into the deep is our newest expert: Maxim Leach, who’ll be exploring the health benefits of summer swimming. And don’t miss our interview with vegan blogging sensation, Lauren Toyota, and celebrity chef, Chef Ahki, who discusses her southern heritage, the inspiration behind her delicious dishes and how she gained her celebrity status. Just grab an apron, turn up the radio and have a go at creating some of our delicious and nutritious plant based meals! Don’t forget to tag us on social media, using @plantbasedmag or send your photos to editor@plantbasedmag.com Tori Cotton, PlantBased Editor
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