Vegan Sushi

I have been a “flexitarian” for years. I would eat meat out but vegetarian at home. Since moving to the Pacific Northwest, my vegan daughter has finally guilted me into making a change. I am now trying to eat vegetarian out and vegan at home. The road is hard, and I have tripped a few of times, but I know it is better for me. Couple those dietary changes with tiny house living and you have a recipe for creativity.

This week I made vegan sushi with great success. Buy the sushi mat, it will make it so much easier to do.

I am terrible with measurements so hear me out as I wing the description and make your own adjustments. When I say a cup, I didn’t really measure, it was a handful of this and a handful of that.

2 cups of sushi rice (yes, it has to be sushi rice, most supermarkets sell it)
1 Cucumber cut into matchsticks
1 cup shredded carrots
1 cup purple cabbage
1 yellow, red or orange pepper cut into thin strips
1 handful of baby spinach
1 pickled beet cut into matchsticks (They are delicious in this!)
1 avocado sliced into thin strips
toasted sesame seeds
1 packet of Sushi Nori
a thick pinch of pickled ginger ( I put a thin layer in my sushi roll)
(Pick colorful, interesting veggies)

A small bowl of water and rice wine vinegar (50/50)

Wrap your sushi mat entirely. Let the sushi rice cool to room temperature.

Lay the nori on the mat, rough side up and wet your fingers in the small bowl.

Grab a wad of rice and press it down on the nori, cover the nori evenly with the rice, leaving a half inch strip rice free at the top. Keep your fingers wet.
Sprinkle the rice with sesame seeds.

In the middle of your rice make a thin strip of layered ingredients horizontally. It won’t take much. You don’t have to use all of your ingredients in one whack. Try out different combinations. Just don’t put too much on or you won’t be able to roll it up.

Rewet your fingers hold the edge of the mat with your thumbs.  Lift the nori and fold it over the first ingredient. Make sure to keep the ingredients in place and that the rice sticks together. Keep rolling the sushi tucking the front edge of the nori into the roll, and remove the mat as you continue to roll the sushi. Roll slowly so that you ensure that the sushi is coming out even. Wet the “naked” strip of nori to seal the roll.

Tighten the roll to keep ingredients from falling out when you cut it. Remember to tighten the roll with your sushi mat often, but not too tightly. It took me a couple of times to stop squeezing the stuffing out of the ends. Roll the sushi roll back and forth evenly on the mat to tighten and seal it.

Let your sushi roll to sit for a minute or two before cutting it. I usually make another roll while I am waiting. Waiting is supposed to help stop your nori from tearing when you cut it.

Cut the roll into sixths using a sharp, wet knife.

Serve with wasabi, soy sauce, and rice wine vinegar.

This probably makes 6 or 7 rolls or in the neighborhood of 40 pieces. As I have mentioned in previous blogs. We can throw down when it comes to sushi. Sometimes my sushi roll ends aren’t awesome, and if my dad is around, he is always willing to eat the end pieces. You know, just doing his part until he gets to eat the good ones.

For more vegan recipes, follow me at DiningOnDiscourse.com

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