Our mall just got a sushi place. I’m kind of excited. Not only do they have magnificent sushi, but yam fries, shrimp…and be still my heart…bubble tea. Yah. Next shopping trip I know where I’m having lunch, hungry or not.
So I’ve been thinking about sushi and those thoughts have driven me to a lunch of a homemade version. It was really fun to make…I can’t wait to make other varieties of sushi now that I know I can do it. There are soooo many ways to do sushi, by adding different strips of veggies, adding a protein like tuna or imitation crab, stuffing in some avocado (we were out! Sniff), or by using different condiments. I like the itty bittiest amount of that green wasabi paste and pickled ginger on mine. Lots of pickled ginger. The way I make it means there’s no fat, sugars, or cholesterol.
But here’s the recipe I did today…hope you enjoy!
Basic Vegan Sushi
- 1/3 cup cooked Japanese sushi rice (or sticky rice)
- 1 sheet roasted seaweed
- Rice vinegar
- Bragg’s soy sauce
- Some julienned carrot
- A couple strips of cucumber
- A little bit of pickled ginger
- 1-3 small, marinated mushrooms
- 1 tsp. toasted sesame seeds (you just need a couple sprinkles)
First of all, cook your rice. You can cook it like normal rice but the ratio is 1 cup of rice to 1 ¼ cup of water.
Get out a bamboo sushi mat and place the seaweed (shiny side down) on the mat. Spoon about 1/3 cup of rice onto the seaweed and pat it down with wet fingers. Leave one inch (on the bottom of the sheet) without rice.
Then add soy sauce and rice vinegar (equal amounts) by sprinkling it lightly over the rice.
Add your veggies by lining them up in rows, close together.
Roll it up using the sushi mat. Hold the edge of the mat with your thumbs, then lift the seaweed and roll the sushi away from you. Make sure to keep the ingredients in place and that the rice sticks together.
And then you slice it up into 5 pieces and top with a barely there sprinkling of toasted sesame seeds.
Nutritional Info (one roll, sliced into 5): Cals: 84, Sodium: 307mg, Carbs: 15g, Fibre: 2g, Protein: 3.5g
Mmmm…I dipped mine into some more Bragg’s soy sauce and topped it up with more pickled ginger. To up the nutrition I’d like to make it with brown rice, but brown rice isn’t that sticky, so I’m not sure if it would work. Nonetheless, I can’t wait to make sushi again! Such a fun food!
Today: I am hoping to run a 4 miler today, just a short run. And…I’m making a special recipe for tomorrow in honour of Kate’s wedding! I guess I’m such a girl, but I’m kind of excited about the wedding! My next post will be very English. *grin* If you’re interested in keeping up with Colourful Palate and don’t want to miss a post, subscribe here!
Have you made sushi before? What ingredients did you put in yours? Have any of you tried using brown rice?
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