Vegan sushi recipe and pairing with the right wine

Today we'll talk about food and wine, and in particular about two very current "trends."
The first is sushi, something that in Italy, until a few years ago, would have made anyone turn their nose up, and which is now wildly popular because it's "cool," because the dishes are simple and elegant, but also for the few calories contained in the ingredients.
Sushi restaurants are flooded with geolocation check-ins and the competition plays out in photos and selfies!
The other fairly current trend is becoming vegetarian or even better vegan!
Some do it out of conviction, some truly embrace the lifestyle, but others also do it simply because it's "cool"; we prefer to consider only those people who feel something inside that draws them toward this right choice.

Now you might be wondering how one can talk about sushi, obviously fish-based, and vegans…

Here the mystery is revealed!
Today we'll share with you the recipe for a "vegan sushi" for those who, while not eating fish, want to prepare tasty Japanese-style dishes, and we'll help you with the pairing with a suitable wine.
Vegan yes, but teetotal no!

Let's start with the recipe!
Wash the brown rice and then begin cooking it under pressure, perhaps with a fantastic rice cooker that handles the cooking for us!
Always remember the tip given to me by a chef while I was on a ferry: "the rice-to-water ratio is always 1 to 2 and you can measure it using plastic cups."
Right after cooking, add 2 teaspoons of rice vinegar and stir slowly and gently.
You certainly have some tempeh in your pantry, right? Well if not, go buy some!
Once you have it, soak a block in water and 4 tablespoons of shoyu for about 30 minutes, then slice it thinly and fry it in sunflower oil until golden.

Perfect!

Now spread the rice on the nori seaweed and season by spreading mayonnaise (vegan mayo of course) – from here let your imagination run wild! Lettuce leaves, radishes, salad tomatoes, avocado, asparagus – roll and tie with the seaweed.
Serve with soy sauce (a must) and wasabi.

Now let's get to the wine pairing!

For this fun and innovative dish I thought of pairing a nice fresh Riesling!
Riesling are white wines with delicate aromas of light fruits that pair well with fish and shellfish.
Even though this is vegan sushi, it is still sushi!
The aromas of Riesling emerge with proper bottle aging, through which fruity notes come forward, combined with floral ones, and in particular cases mineral and earthy notes are present. Now you might be wondering "from which winery?" For the occasion I chose H.Lun: a pale straw yellow color with greenish reflections, corresponding to the young age of the wine (this is a 2012). A distinctive nose: elderflower, wisteria and a range of light flowers mingle with freshly cut grass. On the palate it is a very fresh wine, with great acidity, soft and round, showing pleasant sapidity and minerality. In the mouth, beyond the floral notes, there is also a fruity note of peach with a hint of pineapple. For around 9-10 euros you bring home a really fine wine, even if young, to accompany the hot and sultry summer!
The finesse of Riesling is ideal for this "stylish," light and wholesome dish; which, given its preparation, allows the raw vegetables to retain all their nutrients without losing anything during cooking!