Vegan Duck Maki with Chilli Orange Sauce

I’ve always been a sucker for sushi. Sushi is also a sucker for my bank balance, and that’s not a sustainable relationship. Learning how to make my own meant that I not only saved myself serious money, but allowed me to fit it into my macros whenever I pleased, especially as there’s no refined sugar to worry about and it’s a stupendously low-fat meal. It’s sexy food with minimal skill required, this recipe. Mock duck is a personal favourite of mine, as mentioned in my recipe for Duck & Mango Curry. It is cheap, high in protein and impressively versatile. Get some, make this sushi, convince people you have greater culinary skills than you actually do.

Ingredients

Duck Maki:
1 Can Mock Duck
3 Sheets Sushi Nori
4tsp Stevia
30ml Rice Vinegar
1.5tsp Salt
150g Sushi Rice (raw weight, as always)

Chilli Orange Sauce:
3 Oranges (juiced)
5g Tapioca Starch (or cornflour)
3tsp Stevia
1/2tsp Mild Chilli Powder

Method

1. Start with the sauce. Juice your oranges, and mix in the stevia and chilli powder. Bring to the boil in a saucepan, and reduce to a simmer after about 5 minutes. Add the tapioca starch and allow the sauce to reduce slowly. One it reaches the desired thickness, take off the heat. Your sauce is done.

2. Rinse your rice 3-5 times in a bowl of water, until the water runs clear. Drain and add to a saucepan with 250ml water. Cook over a high heat and, once it reaches boiling point, bring the heat down to a simmer, put a lid on the pan, and leave to absorb the water for 6-12 minutes. Do not stir.

3. While your rice is cooking, shred your mock duck into small pieces. Mix together the rice vinegar, salt and stevia in a ramekin and set aside.

4. Once your rice has cooked, take off the heat and leave the lid on for another 10 minutes, to steam the rice slightly. After this, move it into a mixing bowl, mix in the rice vinegar mixture and allow it to cool to room temperature naturally. Do not refrigerate it, but by all means stick it under an extractor fan or by an open window.

5. Once your rice reaches room temperature, separate it into 3 portions, to spread out onto your 3 sheets of nori. Once you have prepped your nori sheets with rice, place a line of mock duck down each sheet. I highly, highly recommend using a bamboo rolling mat for rolling your maki, as it’s far less fiddly than doing it by hand.

6. Once rolled, slice your maki into sections, and serve with your orange sauce. Serves 2.

Per Serving:

426 Calories
17g Protein
3.1g Fat
79.1g Carbs

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