VEGAN SUSHI ∙ JAPANESE HOME COOKING ・Part 1

Yu and Masa from Comeco Foods are showing us the ropes on some epic Vegan and Gluten-Free Japanese Home Cooking! They offer gluten-free and vegan donuts in Sydney, as well as Vegan Sushi catering (see their instagram below). Today we're making four types of sushi: Maki, Nigiri, Inari and Gunkan ? YUM. The follow-up episode will include Miso Soup, 'Chicken' Karaage and Japanese Pickles made with traditional shio koji. *SOCIALS* ?YU AND MASA ? https://www.instagram.com/comeco_foods/ ??‍♀️MY INSTAGRAM ??‍♀️ https://instagram.com/itslizmiu *WHAT WE MADE IN THIS VIDEO* ?MAKI SUSHI ? ・avocado ・pan-fried capsicum strips with homemade basil pesto ・carrots and mushroom cooked in soy sauce, sake and sugar ?NIGIRI SUSHI ? ・vegan squid, shiso and chilli raadish ・pan-fried eggplant with teriyaki sauce ・capsicum 'tuna' and wasabi ?INARI SUSHI ? ・plain ?GUNKAN SUSHI ? ・corn with vegan mayonnaise *RECIPE HELP* ?SUSHI RICE ? 4 cups cooked rice (2 uncooked), 4 tbsp vinegar, 4 tbsp sugar, 1 tsp salt ?VEGAN CAPSICUM 'TUNA' ? De-seed and cut cpasicums into half. Grill capsicum at 170ºC for about 45 mins. Cool, peel, discard skin and then soak in olive oil overnight. Slice and it's ready to top! ?TERIYAKI SAUCE ? Whisk 2 tbsp soy sauce, 2 tbsp sake, 2 tbsp mirin, 1 tbsp sugar, 2 tbsp water, 1 tbsp corn starch together, then heat on low heat, stirring until sauce is thick. ?INARI POCKETS ? Cut aburaage tofu in half. Squeeze them gently to open the pockets. Boil to get rid of oil, discard water. Mix 1 cup water, 1/2 tsp mushroom-dashi stock, 2 tbsp soy sauce, 3 tbsp sugar and 2 tbsp sake in a small saucepan. Add tofu pouches, bring to boil and let simmer for 10 mins. Gently squeeze liquid out. Ready to make inari! ?VEGAN SQUID ? Konyaku, Mushroom Dashi, Soy Sauce, Sake, Sugar #VeganJapaneseCooking #VeganSushi #ComecoFoods