I have only tried traditional sushi once in my life. Years ago, my now sister-in-law had heard me say that I had never tried it before. She offered me one. What it was, I do not remember. All I remember is that it was okay, but not my cup of earl grey.
So, when my diet first changed, the youtubers I was following at the time had plenty of recipes on veggie sushi. I was intrigued. Sushi without the fish. I had to try it.
I convinced my boyfriend that I needed to make the sushi. So, we went to our closest Sprouts (because I thought, at the time, you could only get nori at Whole Foods or Sprouts) and bought our first package of roasted nori sheets. Needless to say, I now go to my local Asian supermarket to buy a pack of fifty at least once a month.
So, when I make my sushi, I start out by making 3 cups of dry rice in my Instant Pot. It does not matter what kind, not really. (Sushi rice is probably best, but I have done this with Quinoa and it works the same.)
With white rice, I add 1 cup of rice to 1 cup of water and put the Instant Pot on manual for 3 minutes. With brown rice, I add 1 cup of rice to 1.25 cups water and put the Instant Pot on 16 minutes. (I highly recommend investing in an Instant Pot. It has saved me so much time and worries.)
While the rice is cooking, I chop up the veggies and cook them as necessary.
Then, I crumble the tofu in a bowl. I, add in the mayo (I am in love with Hampton Creek’s Just Mayo. It is so delightful and reminds me of Miracle Whip… but vegan! mmhmm!), sriracha and soy sauce. Mix well.
Once the rice is done, I added unseasoned rice vinegar and cane sugar. I mix the rice up until everything is evenly distributed.
Now, I put everything together. I take a sheet of nori and put it on my sushi mat, rough side down. (you do not need a sushi mat. It helps me firm up the roll, that is all.) Then, I added about 1/2-3/4 cup cooked rice on the sheet and spread it out on 3/4 of the sheet, all the way to the corners. Next I add on out tofu-mayo mixture in a straight line across in the middle of the rice. I add my veggies. Lastly, I start rolling up by grabbing my veggies with the end with the rice in the corners, and I roll up, firming it as I go.
I keep a wet rag next to me when I make sushi because cutting it can be a headache without it. Between every cut I wipe my blade. I do this because when I do not, the blade gets sticky and the sushi rolls decide they do not want to cut pretty-like.
The boyfriend likes his served with a lot of soy sauce and wasabi. I like mine with a bit of coconut aminos and wasabi. This dish is a weekly occurance in my household and everyone usually wants to join in when I make it, even my fur baby. It is delicious and worth trying. It is the fishy flavor without the fish.
Go Vegan Y’all!
- For Tofu-Mayo
- ⅓ block tofu, pressed
- 3tbsp vegan Mayo
- 1-2tsp Sriracha
- 1tsp soy sauce
- For sushi
- 3c dry rice
- ¼c unseasoned Rice Vinegar
- ¼c cane Sugar
- 6 Nori Sheets
- ½ zucchini, julienned
- 1 Bell Pepper, julienned
- 1 pkg asparagus
- 1 carrot, julienned
- Cook rice according to package.
- While rice is cooking, cook your veggies how you want them or keep them raw.
- Next, crumble your tofu in a bowl. Add in mayo, sriracha and soy sauce and mix well.
- When rice is done cooking, mix in the rice vinegar and sugar. Stir until well incorporated.
- Lay out a nori sheet, rough side up. Spread rice over the bottom ¾ of the sheet, making sure to get the bottom corners.
- Spread a line of Tofu-mayo mixture across the middle of the rice. Add veggies across as well.
- Start to roll the roll up from the bottom, pulling in the veggies as you roll up. Squeeze the roll to firm it, but don't squeeze too hard or it will break.
- Cut into slices and enjoy!
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