Maki vegan part 2

Hello everyone! Today we're wrapping up our series on vegan maki. Last time, I showed you how to cook sushi rice like a pro and roll the maki, with or without seaweed. In this video, I'll show you how to make a fish-like roll using a well-known ingredient, and also how to fry a maki roll with tempura batter and Japanese breadcrumbs. If you've never tried it, it's a must-try! By the way, thank you for your unwavering support. We're now over 7,000 subscribers on the channel, and that means a lot to me! :)) To prepare your maki rolls, you will need: For the first version: Tomatoes (beefsteak or horn-shaped tomatoes, for example, to get as much flesh as possible) Sushi rice, of course, seasoned with vinegar, sugar, and salt Nori sheets Optional: White sesame seeds and/or toasted onions for rolling Spring onions *For the marinade: Soy sauce Nori seaweed or other seaweed Lemon juice and/or rice vinegar Neutral oil and/or sesame oil Optional: Ground or fresh ginger/ Ground or fresh garlic/ Liquid smoke/ Miso paste/ Other seasonings... *For the spicy mayo: 2 teaspoons of mustard 2 tablespoons of soy cream 4 tablespoons of oil Salt, pepper, onion/garlic powder Sriracha + sweet soy sauce For the second Version: -Seasoned sushi rice -Nori seaweed -Mango -Avocado -Roasted peanuts -Panko breadcrumbs *For the tempura batter: -Equal parts flour and ice water -Baking powder (1 packet) -20g cornstarch + a pinch of salt **************************************************************************** Did you like this video? Don't hesitate to subscribe and give it a thumbs up to support the channel! Turn on notifications by clicking the little bell to be notified as soon as a new video is released :) Thank you for your support and see you soon! Want more content? Here's my Instagram: Kmi_veganomkitchen