How to make it

  • 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!
My bubby drooling over his sushi creations. Cucumber and california rolls.   Close

Reviews & Comments 7

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  • luisascatering 10 years ago
    I have a friend who is vegan and loves sushi--- I forwarded this recipe to her. Thanks!
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    " It was excellent "
    waterlily ate it and said...
    This is perfect for my raw-veggies-only 9 year old!
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  • friedchixlover 11 years ago
    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.
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  • invinciblemom 11 years ago
    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...
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  • panda 11 years ago
    Sushi Party!!

    Great recipe and ideas!
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  • uhannigan 12 years ago
    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.
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  • kitchen_fantasy 12 years ago
    great recipe love it
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