#plantbasedsushi

[theveg-table]

Not soy bad for my first attempt at making sushi rolls 🍥🍱

[noochveganmarket]

Sushi Sundays start today at NOOCH! We’ll be stocking new local vegan company Wellness Sushi’s rolls, bowls, and wraps fresh every Sunday in our grab n go case. Stop by today 12/22 from 11am-1pm for a sample! #Repost @wellnesssushi ・・・ 🎉GOOD NEWS for North Broadway in Denver. ⤵️ @noochveganmarket will be serving our sushi in it’s grab-n-go case starting every Sunday for you to grab on your next lunch break or after-school snack. #SushiSundays 🍣⁠ ⁠ ❣️ Sneak a few tastes at our lunch tasting during lunch at @noochveganmarket TOMORROW! 😍 Please stop bye, say hello, and grab some goodies while you’re out. 🙌⁠ ⁠ #vegansushi #denversushi #denverfoodie #denverfoodscene #plantbasedsushi #sushilovers #sushitime #vegansushirolls #sushirolls #veganfoodporn #veganfoodphotography #veganfoodie #veganfood #veganfoodshare #plantbasedfood #veganeats #5280eats #denvercolorado #noochveganmarket #wellnesssushi #denverfoodfind #coloradovegan #bouldervegan #eatmoreplants #plantbasedoption #veganoptions (at Nooch | Vegan Market) https://www.instagram.com/p/B6YXHmZh9kP/?igshid=1gtogjr8zisri

[veganrecipesbook]

Who wants a piece of this vegan sushi?? I had these killer sushi rolls for lunc… Who needs a chunk of this vegan sushi?? 😋 I had these killer sushi rolls for lunch as we speak and it actually hit the spot.

[franbeanveganeats]

🌟 SIMPLE VEGAN SUSHI 🌟

There are so many things that you can do with vegan sushi- tempura veg, terikayi tofu, veggie mix, mushrooms, pickle ect but for this sushi party I kept it simple with just avocado, cucumber and some carrot!

Recipe:

Sushi rice

Nori (seaweed sheets)

Rice wine vinegar

Avacado

Cucumber

Carrot 

Soy sauce and sesame seeds to serve

Prepare your fillings by chopping up the veggies. Cook up the sushi rice according to packet instructions. One the rice has cooled enough, spread it over the nori sheet with the rough side up. Add in the fillings and wet the base of the nori sheet. Roll using a tatami mat and chop into pieces. Serve with soy sauce and sesame seeds! Enjoy 🌟

[learningjapaneseandgreek]

Fresh vegetables wrapped in seasoned rice and nori sheets make this vegan sushi recipe a real treat. The homemade pickled ginger gives the dish a sour and cool taste.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 4 tablespoons rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori sheets. Assorted vegetables e.g., cucumber, avocado, carrot, bell pepper. Pickled ginger store-bought or homemade. Soy sauce and wasabi for serving.

Instructions: Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the cooker's instructions. In a small saucepan, mix rice vinegar, sugar, and salt. Heat until sugar and salt dissolve. Let it cool. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature. Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving about 1 inch empty at the top. Arrange sliced vegetables in a line across the center of the rice. Roll the sushi tightly using the bamboo mat. Wet the empty edge of nori with water to seal the roll. Slice the sushi roll into bite-sized pieces using a sharp knife. Serve the sushi with pickled ginger, soy sauce, and wasabi.

Prep Time: 30 minutes

Cook Time: 20 minutes

Chattanooga Clarinet Choir

[lucidityzine]

This vegan sushi bowl provides all the flavors of traditional sushi in a convenient bowl format. It's packed with nutritious ingredients and topped with a tangy dressing for extra flavor.

Ingredients: 2 cups sushi rice, cooked. 1 avocado, sliced. 1 cucumber, julienned. 1 carrot, julienned. 1 cup edamame, steamed. 1/4 cup pickled ginger. 1/4 cup nori seaweed, shredded. 1 tbsp sesame seeds. 1 tbsp soy sauce. 1 tbsp rice vinegar. 1 tsp agave syrup.

Instructions: In a small bowl, mix soy sauce, rice vinegar, and agave syrup to make the dressing. Divide cooked sushi rice into bowls. Arrange avocado, cucumber, carrot, and edamame on top of the rice. Drizzle dressing over the bowls. Garnish with pickled ginger, shredded nori seaweed, and sesame seeds. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

NY SPBL

[loodovono]

Delicious vegan sushi rolls filled with creamy vegan cream cheese and crunchy vegetables, perfect for a light and satisfying meal or snack.

Ingredients: 4 nori seaweed sheets. 2 cups sushi rice, cooked. 1/2 cup vegan cream cheese. 1 small cucumber, julienned. 1 small carrot, julienned. 1/2 avocado, sliced.

Instructions: Put a piece of nori on top of the bamboo sushi mat. Cover the nori with a thin layer of cooked sushi rice, leaving about an inch of space at the top. Cover the rice with the vegan cream cheese. Line up slices of avocado, cucumber, and carrot across the middle of the rice. Start at the bottom edge of the bamboo mat and roll the sushi tightly. Spray water along the top edge of the nori sheet to seal it. Use the rest of the ingredients to make three more rolls. With a sharp knife, cut each roll into six to eight pieces. Put it on the plate with pickled ginger, soy sauce, and wasabi.

Prep Time: 20 minutes

Cook Time: 10 minutes

Associazione Ecsdance

[mira-chans]

Tofu Onigirazu is a delightful vegan twist on the traditional Japanese sushi sandwich. It features marinated and pan-fried tofu along with creamy avocado and crisp cucumber, all wrapped in seasoned sushi rice and nori seaweed.

Ingredients: 200g firm tofu, sliced into rectangles. 4 nori seaweed sheets. 2 cups cooked sushi rice. 1 avocado, sliced. 1 cucumber, julienned. 4 tbsp vegan mayonnaise. 2 tbsp soy sauce. 1 tbsp rice vinegar. 1 tsp sesame oil. Salt and pepper to taste.

Instructions: In a bowl, mix soy sauce, rice vinegar, sesame oil, salt, and pepper. Marinate tofu slices in the mixture for 15 minutes. Heat a non-stick pan over medium heat. Cook tofu slices for 2-3 minutes on each side until golden brown. Lay out a sheet of nori on a clean surface. Place a portion of cooked sushi rice on the nori and spread evenly. Place tofu slices, avocado slices, and cucumber on top of the rice. Spread vegan mayonnaise on top. Cover with another layer of sushi rice. Fold the sides of the nori sheet over the filling, creating a square package. Repeat for the remaining ingredients. Wrap each Onigirazu tightly in plastic wrap and let it sit for a few minutes to set. Unwrap and slice each Onigirazu in half before serving.

Prep Time: 30 minutes

Cook Time: 10 minutes

David Akiba