Recipe

Veggie Good Sushi Recipe

Add Step-by-Step Photos	Boofie / All my dishes 2 years, 5 months ago Veggie sushi is a great way to get kids to try it, and a great way for vegans and vegetarians to enjoy it! Mix and match your fillings based on your tastes (obviously), color, and texture. Remember, presentation is key. And get your kids involved... More Prep:60m Cook:20m Servings:2	Boofie
	vegan sushi veggies

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Ingredients

1 c short grain or sushi rice

1.25 c water

Sushi vinegar (seasoned rice vinegar)

Roasted nori sheets (seaweed)

Toasted sesame seeds (optional)

Gari (pickled ginger)

Wasabi

Tamari

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Filling (some ideas):

Seedless cucumber, cut into 1/4" strips

Carrot, cut into 1/4" strips

Avocado, sliced thin

Zuchinni, cut into 1/4" strips

Soy tempeh, cut into 1/4" strips and fried

Sweet potato, cut into 1/4" strips and fried

Fresh green beans

Sugar snap peas

Spicy hummus

Shredded red cabbage

Flavored almonds, chopped

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For rolling:

Plastic wrap

Bamboo rolling mat

Bowl of water

Directions

Place rice and water in pot. Bring water to a boil, cover, and reduce to lowest heat. Allow to cook for 25 minutes.

In the meantime, prepare veggies. Fry up tempeh and sweet potato if using.

When rice is finished, take off heat and let it sit covered for another ten minutes.

Stir rice and add vinegar. Rice should be sticky and moist. Add just a little bit more than you think you should, but not so that it's wet or sloshy. It will get thicker and stickier.

Allow rice to cool to room temperature (I stick it in the fridge for about thirty minutes, stirring it around every ten or so).

Place plastic wrap over bamboo rolling mat if you wish. I suggest it. Place nori on mat and cover with rice, pressing it firmly to the edges and smooshing it down well. It should be a thin layer. Leave about an inch at the side closest to you for the fillings. Wetting your fingers with water will keep the rice from sticking to you.

At this point, you can chose your fillings. I like to spread hummus down and add avocado, cucumber, and fried tempeh. Or, chopped almonds, sweet potato, carrot. The possibilities are endless...just choose whatever looks and sounds good to you, but keep in mind textures. Also, now is when you'll decide to add the fillings to the side with rice so seaweed is on the outside of the roll, or you can flip it over, add stuff, and roll it so rice is on the outside. I like to do both, and roll the ones with rice on the outside in sesame seeds for looks and taste.

To roll the nori, tightly fold the filling edge over and use the bamboo mat to slowly roll it up and away from you, being careful not to roll your plastic or mat into the roll! Once you've done it a few times you'll get the hang of it.

After you've rolled your sushi, wrap the mat around it and press firmly around it to secure the edge. You can add water if you need to seal it better.

Cut into 6 or 8 slices, depending on how thick you want the pieces. Make sure the nice is very sharp, and keep the blade wet to prevent sticking as you cut through it.

Arrange on platter with gari, tamari, and wasabi paste. Enjoy the flavors and your hard work!

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Comments

kitchen_fantasy 2 years, 3 months ago said:
Great recipe love it

uhannigan 2 years, 1 month ago said:
I love making veggie sushi. I'll try thr trick with the plastic--sushi mats are a bear to clean. The oddest sushi I've discovered is peanut butter and saurkraut. Sounds like a terrible combination, but it's very yummy.

panda 1 year, 11 months ago said:
Sushi Party!!

Great recipe and ideas!

invinciblemom 1 year, 3 months ago said:
I made this for my kids the other night,and it was excellent, I served it with sticky jasmine rice and it was a hit! Thanks for the recipe...

friedchixlover 1 year ago said:
Joined tonight and went right to your sushi recipe learning how to make it and so happy to see that hummus can be used also. That helps me so much knowing that anything goes. A couple weeks ago I made my first rolls and was kind of heavy handed with the rice layer. It was so big I had to take a few bites of the slice. From now on I'll use a little less I guess that is how we learn by doing! Appreciate your instructions can't wait to give the recipe a try.

waterlily 1 year ago said:
This is perfect for my raw-veggies-only 9 year old!