Vegan Sushi, Part 2

So…as promised, here’s part 2 of this recipe. Making a Maki sushi roll is pretty easy. You can use a fancy bamboo mat, made specially for sushi making, but it is not necessary. Just make sure that you don’t over fill it, or it will become unmanageable when you go to roll it up.

Some recipes call for a small amount of sugar in their rice. I don’t usually put that in, so I’m guessing as to how much you would need. I suppose it depends on taste. I do like to add sesame seeds though. Again, you be the judge as to how much you would like in yours. I put a 1/4 cup in this recipe, but you should add, or subtract, as you see fit.

Ingredients

2 cups white, or brown sushi rice
2 cups water
1 teaspoon salt
1/4-1/2 cup rice vinegar
1 teaspoon sugar (optional)
1/4 Cup sesame seeds (optional)
wasabi paste
pickled ginger

Nori Seaweed sheets
Fillings of your choice

Rinse the sushi rice and put into a pot with a tight lid. Add 2 cups of water and salt, cover and cook over medium-low heat for approximately 25-35 minutes, or until rice is cooked and all liquid is absorbed. Put cooked rice into a bowl and allow to cool until just warm. Mix rice vinegar with sugar and sesame seeds, (if using) and pour mixture over rice. Stir the rice and vinegar gently. You don’t want to mash the rice and break up the grains.(I use a flat, bamboo paddle for this, but a large, mixing spoon or wooden spoon will work.)

Construction
Before starting, prepare a large, flat, clean surface to work on and fill a small bowl of water to set by your work space, so that you can wet your fingers from time to time.

With dry hands and surface, lay out a sheet of nori with the long side facing you. Scoop up some warm rice and very gently, spread it out on the nori sheet so that it is about a scant, 1/4″ thick across most of the sheet. (I knew you quilters would like that measurement.) Leave the last inch of the sheet empty, so it can later be moistened (like an envelope) and the roll can be sealed up. You can use your wet hands to help spread the rice around.

Put the fillings of your choice evenly, in a line along the lower 1/3 of the sheet. With dry hands, roll the sheet up, trying to keep it tight as you go along. When you get near the end, moisten the top edge of the nori sheet with water, then finish rolling. The nori will stick to itself and create a “seal.” You should have a nice, tight sushi log when you are done. Set the log aside and prepare the other sushi rolls, while keeping your work surface clean and dry.

When you have rolled all of your sushi logs, use a very, sharp knife and carefully cut each log into 3/4-1 inch slices, depending on how you like it and what your fillings are. Lay the slices flat on your serving tray. Garnish as you wish. Serve with wasabi paste and pickled ginger.

If you have any questions, please post and I’ll try to answer.

(Pix coming soon!)

~ C

Spring Vegetable Sushi…Totally Vegan! Part 1

Sushi comes in all forms, but the most widely known types are made with seafood. However, when the spring veggies start coming in at the garden, I go for veggie sushi, made with whatever is going off at the time, plus a few extras. I usually make Maki rolls (filling, seasoned rice, nori seaweed, all rolled up and then sliced.) You could also get creative with other kinds of veggie sushi like Nigiri, or Temaki, but for this recipe, we’ll just go with the more popular Maki roll.

You can find sushi rice in many supermarkets, or Asian grocery stores. If not there, then surely online. It’s different than regular, long grained rice…more sticky and starchy. I like to use brown sushi rice, when I can find it. Nori sheets are paper thin and made of pressed seaweed. Nori can also be found in the places mentioned above.

Many of you probably already know how to make sushi, so in this part, I’m just going to give you some ideas for the fillings. Since I’m, personally, focused on a plant-based diet and this thread IS about springtime veggies, I’m just going to mention the NON-meat/dairy/seafood fillings. Feel free to use other fillings that aren’t plant-based, if you are so inclined. Also, please add to this list!

I’ll post part 2 in the next couple of days, which will tell you how to put it all together. (I’d post now, but my dogs are insisting that we get out for a walk in the beautiful, morning sunshine.)

Possible Fillings:
Fresh asparagus, lightly steamed
sliced, peeled, seeded tomatoes, marinated in kelp powder and soy sauce (tastes very fishy.)
dill sprigs
spring onions
cucumbers
baked, sweet potato strips
Burmese tofu, cut into strips
Teriyaki grilled, regular tofu, cut into strips
avocado
carrots, julienned
smoked, sliced eggplant
par-boiled kale, or chard
crisp lettuce
Sautéed wild, or domestic mushrooms, drained
softened, dried seaweeds
peanuts, chopped
sesame seeds
sweet, pickled veggies of any kind
kimchi, chopped
sriracha
gochujang (Korean chili sauce…yummm!)

Gosh…I could go on and on. What are some of your ideas?

 

(Pix coming soon!)

~ C