I’m teaching a demo on Vegan Sushi at the Renewable Energy Roundup & Green Living Fair tomorrow. I thought it might be nice to go over some of the basics of vegan sushi here on Mary Makes Dinner too. Do you have a favorite vegan sushi roll? If so, I’d love to hear all about it. Leave me a comment!
Start with Rice
Whatever kind of rice you are using, you’ll want to rinse it well before cooking. Short grain white rice is the easiest to work with, but short grain brown rice, wild rice blends, and even alternative grains like quinoa can work well in sushi. To make working with other kinds of grains easier, I recommend blending them half and half with short grain white rice.
After rinsing your rice, cook it according to the usual directions. As soon as its done, turn it out into a wide mixing bowl.
Season the Rice
Rice should be seasoned to help make it nice and sticky, and to add a touch of sweet/salty flavor. This recipe makes a basic rice seasoning. Add just enough seasoning to coat your rice. You don’t want it to be sticky, but not too wet.
- 5 tablespoons rice vinegar
- 1 1⁄2 teaspoon fine sea salt
- 2 tablespoons sugar
Directions: Warm rice vinegar, then whisk in salt and sugar until fully dissolved.
Cut Your Veggies
Slice veggies into match sticks or long, thin slices. Have fun mixing and matching your veggies to create custom rolls.
Raw Fruits & Veggies
- Snap Peas / Snow Peas
- Sweet Potato (baked or tempura fried)
- Eggplant (roasted)
- Kohlrabi (roasted)
- Beets (steamed or roasted)
- Asparagus (blanched)
- Mushrooms (sauteed)
Add Some Condiments
While wasabi is the classic ingredient for adding heat to sushi, sriracha sauce can also be used to make your rolls a little more lively. Vegan mayo or cashew cheese is a great way to add a touch of creamy sweetness. Try mixing sriracha and vegan mayo half and half to make a delicious spicy mayo! Don’t forget to have some soy sauce or tamari (gluten-free) handy for dipping.
Roll it Up
Place half a sheet of nori on your bamboo roller, wet your hands, then place about 1/4 cup of rice onto the sheet. Gently spread the rice across the sheet, re-wetting your fingers as needed (if they get too sticky). Place the veggies in the center of the roll, then use the mat to gently tuck the bottom of the roll into the center. Continue rolling the rest of the sheet over, then go back and forth until you have a snug roll. Wet a sharp knife, and slice the roll into six or eight pieces.
For an inside out roll, cover your bamboo mat in plastic wrap, or use a silicone mat instead. Flip the sheet over after adding the rice, and before adding the veggies.
Check out the videos below to see two examples of assembling sushi rolls.
How to Assemble a Sushi Roll
How to Assemble an Inside-Out Roll