Sushi [vegan]

Hello lovely people,

1. Late happy new year!

I hope you had a perfect 2016-start. I had a super lovely start but now it's end of semester time and well I might still have to do a little more of studing.

I said see you in two weeks, didn't I... Well, but I have a pretty convincing explanation. 2 weeks/6 exams. Uni is killing me right now.

I made it! I conquered UNI and all of the exams. I'm beyond happy, I can't even describe it. Being a student is quite strange, you know exactly that the exams will come, but well you just can't be bothered for months and then there is a whole month of going slightly mental while trying to get everything in your brain. Lucky me, now is 'can't be bothered'time again.

Anyway, while leaving in my learning bubble, I had serious sushi-cravings. I did any kind of sushi. At some point I even tried low carb sushi (quinoa sushi) and it actually tasted pretty nice. However, I also made very normal vegan SUSHi, my very favourite food! And how could I dare not to show you this delicious piece of happiness.

So let's get started!

Today's piece of happiness:

All you need: (this serves approx. 2 people who are not starving)

1/2 aubergine (eggplant)

1/2 avocado

1/4 cucumber

1 carrot

1 pepper

1 springonion

1 hand of mushrooms (approx. 5 to 6)

5 nori sheets

400 g sushi rice

5 tbsp sushi vinegar

Wasabi to put on rice befor adding the veggies + for serving (both is totally optional, I just love the spiciness the wasabi adds to the sushi)

Soy sauce for serving

bamboo mat

Clingfilm (to cover the bamboo mat with)

1. Step:

Cook your sushi rice accordingly to the directions on the rice package. Because the required cooking time can vary from rice to rice. But I added 5 tablespoon of sushi vinegar (even though the package direction only included 3 tbsp) because I just think that 5 tbsp is the perfect amount.

2. Step:

Cover your bamboo mat with clingfilm. This stops your rice from going EVERYWHERE and it saves you from spending hours with cleaning the bamboo mat. Long story cut short: It makes life easier!

3. Step:

Slice the veggies up! The thinner the better. Fry the aubergine (I used olive oil as I think that it goes brilliantly with aubergine), when finished fry the mushrooms, too.

4. Step:

Now let's get creative. In this step you can combine the veggie as your heart desires. But I really recommend the combo right below (aubergine and mushrooms). I tried it for the first time, instantly felt in love and since then it's a must have for ever sushi eve.