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Recipe
Appetizer
Vegan Sushi Moroccan Style
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This Moroccan style vegan sushi recipe, with cous cous instead of rice, eggplant and spicy harissa sauce, makes a great and healthy snack
Ingredients
For the sushi
- Nori 2 sheets
- Couscous 90 g, cooked with 3 ml each turmeric and pomegranate molasses, cooled
- Preserved lemon 10 g, washed and chopped finely
- Mint 4 large fresh leaves, shredded finely
- Eggplant 2 thin slices, cut lengthwise, lightly grilled
For the dip
- Apricot juice 45 ml thick (or peach or mango juice)
- Harissa paste 1 ml (or chilli powder)
- Pine nuts 15 g, toasted, ground
Info box
- Preparation time
- Cooking time
- Recipe category Appetizer
- Recipe yield 8
- Recipe cuisine Japanese
Preparation
Overcook the couscous slightly to make it sticky and clump together.
Divide the fillings in half.
Make the sushi rolls and cut each roll into 4 thick or 6 thinner pieces.
For the dipping sauce, mix the juice, harissa (or chilli) and pine nuts together.
This recipe is from the book "Benessere well-being: vegan & sugar-free eating for a healthy life-style" by Laurinda Erasmus
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