A little bit of story time. I was chatting with my Dad and mentioned I’d be making sushi for dinner.
He goes “Where do you buy your fish from to make it?”
I go “Dad, I just make it with vegetables... I’m vegan, remember? No fish for me.”
My Dad is typically on the ball when it comes to my “nuts and berries” diet (his favourite way of describing it) so this brain fart was just one reminder that I need to work a bit harder with my family on realising there are alternates to the omnivorous ‘norms’.
Anyways, back to the sushi at hand. It’s a great way to be inventive and it’s easier than you think. You just need a bit of patience because of all the veggie chopping.
I’ve stuffed my rolls with things like tempura sweet potato, sautéed mushrooms, avocado, carrot, peppers, marinated tofu, green beans, and cucumber. You can really do anything with veggie sushi so be as inventive as you’d like!
What you’ll need to make the sushi:
1 1/2 cups of sushi rice
2 cups of water
2 tbsps mirin
1 tsp salt
1 packet of nori (you’ll likely have some sheets left over for next time)
1/2 carrot sliced lengthwise and thinly
1/2 cucumber sliced lengthwise and thinly
1/2 red pepper sliced lengthwise and thinly
1 avocado sliced lengthwise and thinly
8 green beans
1 sweet potato tempura (recipe here)
Marinated tofu sliced thinly
Mushrooms sliced thinly
1 tsp liquid smoke
Soya sauce
Wasabi
Sesame seeds
Take your rice and water and put it in a big pot over high heat. Have the lid on until the water begins to boil, turn the temperature down to medium-low and tilt your lid so the steam can escape (prevent it from boiling over by occasionally removing the lid or fanning the bubbles). If you’ve a rice cooker, use this instead. Once all the water is gone, remove pan from heat and let your rice cool. Mix in your mirin and salt.
In a small frying pan over medium heat, place your mushrooms, liquid smoke and a dash of soya sauce. Cook your mushrooms until tender (4-5 minutes) and remove from heat.
Prepare all your veggies and have them sitting close to hand. Grab a small bowl of water to dip your hands into (this will help you handle the rice). On a bamboo sushi mat place a square of clingfilm and a piece of nori (rough side up). Spread your rice thinly and evenly across the nori, leaving about a one inch square along the far edge of the nori (this is the side that will be on the exterior of the roll).
Near the start of the nori sheet place your veggie selection lengthwise. I suggest mixing and matching your veggies. Make sure not to put too much on as your sushi piece needs to fit in your mouth!
Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make the rest of your rolls. At this stage, the rolls can either be cut with a serrated blade (about 6-8 rounds per roll) or be wrapped individually in cling film and chilled until ready to serve.
Sprinkle some sesame seeds on top and serve with wasabi and soya sauce.
