Vegan Sushi Moroccan Style


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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

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
Info box
  • Preparation time
  • Cooking time
  • Recipe category Appetizer
  • Recipe yield 8
  • Recipe cuisine Japanese

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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