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.


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.)

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.

~ C

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