I have never really been a big sushi fan, and I have never before made (or even tasted) vegan sushi rolls, but when I looked around the cupboards for some “sign” on what to make I only found some nori sheets. I remember buying all needed to make sushi rolls, but forgot avocado so I decided to wait, and ended up forgetting all about it. Whenever we are having any Asian dish that is traditionally eaten with chopsticks we have to eat with chopsticks as well, anything else counts as cheating. Since my family was having an Asian fish side dish I made sushi rolls enough for all of us, and sure enough they ended up eating up all the vegan sushi and only a handful of the fish. Needless to say I was pleased that when given the choice they often chose to eat vegan.
My family eat vegan dinners almost every single day, but every once in a while my parents want some fish or chicken next to whatever I am making. After I went vegan the meat consumption in our entire house have sunk drastically, and I am very happy that I can be a positive contributor to that without anyone feeling like I am pushing my believes on them. My little sister recently went from being vegetarian to vegan, and my father is also considering becoming a vegetarian (though he pretty much is that already). Still going from a standard family, that had meat at least once a day, to only having it a couple times a month is pretty impressive in my opinion.
Anyways, on to the recipe. I used avocado, seeded cucumber and carrot. This was the vegetables I used, but feel free to experiment a bit and alter this to your liking. Regardless of what kind of vegetables you decide to use the execution is the same. Chop the vegetables into thin strips, remove seeds if necessary, and if using starchy vegetables such as carrots you should lightly steam it before, though this is not a must.
Ingredients, makes 25 small rolls:
- 5 nori sheets
- 150g dry brown rice
- 1 avocado
- 1 cucumber
- 2 steamed and peeled carrots
For the sauce:
- 1 tsp wasabi paste
- 1 dl gluten-free soy sauce
- 1 tsp garlic powder or fresh garlic
- 1 tsp ground or fresh ginger
- 1/2 tsp paprika powder
- 1 tsp tomato puree
- Cook the brown rice with the ratio, 1 part rice 2 parts water. This should cook until all the water is absorbed, and if it still tastes chewy add a bit more water and keep cooking.
- Spread the rice out on a plate and allow to cool while steaming and chopping the vegetables. See note above on how to prepare the veggies.
- For the sauce simply whisk together all the ingredients for it together and taste a bit of it to see if you like the way it is seasoned. If you wish to add more spices do so until you are satisfied with the result, and pour the sauce into a small jug.
- Now the rolling. Spread out a bamboo mat and add the nori sheet, shiny side down.
- Start spreading out a thin layer of the chilled rice, before adding some strips of the different vegetables like in the picture above. On that picture I added too much veggies and when I attempted to roll it I had to remove at least one strip of each vegetable, so start with a smaller amount than I did.
- When you have made all the sushi rolls (you might not have to use all the vegetables listed) slice each roll into five smaller ones, using a sharp knife that you splash with water after each slice. Serve with the sauce, and if wanted additional rice.
If you have more experience when it comes to making sushi you can try making these as california rolls, with another layer of rice on the outside. For more information on how to to that you can just search it up the directions in google. Hope you guys try out this recipe, and let me know how you did!