I love sushi. In fact going out for sushi with my omnivore friends never poses the problem of having to eat the usual vegan fare at a typical American restaurant of a garden salad and pasta with non-meat marinara sauce, yet again. I came up with these easy to make vegan sushi rolls that require little culinary skill other than cutting vegetables, making rice, and rolling. I also have posted a recipe for vegan spicy tuna rolls. If you’re having problems finding the ingredients try an Asian market.
- 2 cups uncooked sushi rice or short grain rice (white or brown)
- 1/3 cup rice wine vinegar
- 2 ripe avocados cut into strips
- 3/4 cup green onions finally chopped
- 10 sheets nori seaweed
- 1 tablespoon dry wasabi (or 2 Tablespoons prepared)
- One large cucumber de seed, peeled and cut into strip
- One pickled radish
- soy sauce for dipping
- Add rice to 3 cups water and cook. I use a rice maker.
- Mix wasabi powder with 2 Tablespoons water.
- Cut vegetables. Rinse cut radish in water several times.
- When rice is done cooking add rice vinegar and sesame oil, mix. Try to fluff the rice with a rice paddle or spatula so that it cools down but is still warm and mixes well with vinegar.
- Place nori rough side up on a bamboo mat(available in most Asian markets) or rip off a piece of plastic wrap roughly 12″ long. I prefer to wrap the bamboo mat in a paper towel and plastic wrap so that it’s easier to clean.
- Place about 3/4 cup of rice on bottom 2/3rd of nori. Flatten so that it’s evenly dispersed. Then place your desired topping toward the middle of the roll. I like avocado and green onions rolls, pickled radish rolls and cucumber rolls with green onions. You can try asparagus, pickled carrot or any vegetable you like.
Using the bamboo mat or plastic wrap carefully roll up from rice topped end. Roll firmly to keep the roll together when you get about 2″ from seaweed end dampen your finger tip with water and wipe to seal end. Place roll seal-side down on cutting board and finish making the rest of the rolls. When done use a serrated knife to cut rolls into 1.5″ logs. Place on serving plate. Garnish with wasabi and pickled ginger.ENJOY!Copyright 2017, All rights reserved.