Easy Vegan Sushi
Does sushi always mean fish?
Did you just say YES?
We are here to tell you NO! It does not!
When it comes to vegan sushi, the combinations you can make with the items you get from a regular store are endless. The below recipe is just one of the many combos, so go ahead and get creative.
- Nori sheet
- Bamboo mat
- Sesame seeds
- Soy sauce
(For the sushi rice)
- 1 cup short-grain rice
- 3 tbsp rice vinegar
- ½ tbsp sugar
- A pinch of salt
(For Sushi rice)
- Rinse rice under running water. Continue rinsing in cold water for a few rounds to remove the excess starch.
- Drain the rice and put it in a pan with equal parts of water (use an even 1:1 ratio of rice to water.)
- Bring it to boil, put the lid on and reduce the heat. Simmer for 10 minutes. Turn the heat off and let it sit with the lid on for another 5 minutes.
- Add in the rice vinegar, sugar and salt.
- Transfer the rice to a flat dish, leave it to cool and fold carefully.
- Cut the cucumber, carrots, avocado & tofu in thin strips.
- In a pan, add a tablespoon of olive oil and cook the tofu strips on both sides for about 5 minutes on medium heat until the water from the tofu evaporates and it becomes firm and semi-crisp.
- Place a nori sheet on the bamboo mat with the shiny side down.
- Wet your hands with cold water, take the rice and evenly spread it from the centre of the sheet, leaving about an inch of strip on the top of the sheet empty.
- Place the strips of cucumber, carrot, tofu, and avocado horizontally towards the bottom of the nori sheet, leaving about an inch of the rice at the bottom. (Remember, do not overfill.)
- Start rolling the bamboo mat from the bottom towards the top with a firm hand. Press tightly and remove the mat once the roll has been made.
- Cut each roll into even slices using a damp, sharp knife.
- Sprinkle with sesame seeds and serve with soy sauce, wasabi, and thinly sliced pickled ginger.