Now I know if you follow me on Instagram (PlantStrongVegan) then you’ll know I’m obsessed with eating/making sushi. I’ve had a few requests on how I do that, what I use and a break-down on everything. So I thought I’d do a little post explaining it all.
I actually never made sushi, ever, up until recently. I ate it religiously though. It wasn’t until a lovely friend of mine, Holly (HealthyConscience), taught me how. She’s basically a master sushi maker.
(Yields 4 rolls – 8 pieces per roll)
1 – 1 1/4 cup Rice (white or brown)
2 – 2 1/2 cups Water
1/4 cup Rice Vinegar
1/2 tbsp. Organic Sugar
1 tsp. Salt
Start out by measuring your rice (use more if you want thicker rolls)
You want to soak, drain and rinse your rice at least twice. This will remove the excess starch build-up. The water should be clear, not white or chalky.
Pour your rice into a pot, measure out clean water and bring to a boil on a medium-medium high heat.
Stir your rice once it comes to a boil, then cover it and bring the heat down to a low simmer.
Let it sit for about 20-25 minutes, or until tender. Time varies according to rice. White rice takes about 20-25 and brown can take up to 45 minutes. Double check by reading the instructions on your rice package.
Once rice is tender, add in the vinegar, salt & sugar and mix till incorporated. Transfer rice to a large bowl and let it come to room temperature.
Prep your station by washing cutting and thinly slicing all veggies, I recommend keeping it between 2-4 types per roll or else they’ll be a bit harder to roll and stay together.
For your veggies, if you’re using carrots, sweet potatoes or asparagus (anything not so tender) you’ll want to steam it for a few minutes to make sure the texture is right for sushi.
I like to just heat up a medium sauce pan on medium high heat, add a bit of water and let the veggies cook till slightly tender.
Then let them rest on a cutting board or plate for assembly.
Wrap your rolling mat in plastic wrap, to help with sticking while rolling.
Place your sushi nori shiny side down.
Using a small spatula, start adding on rice and evenly spreading it out.
Using a non-stick utensil helps the process go a bit faster and it’s cleaner than using your hands and washing them repeatedly.
You can make the rice as thick as you’d like, but for this recipe and the quantities keep it very thin. About 1-2 grains high.
Leave about 2 inches at the end of the nori free of rice, for rolling.
Add your veggies evenly at the end closest to you.
To roll, simply fold over your mat and start tucking in everything. You want it to be tight but use a gentle hand.
Keep lifting the mat and folding till you get to that rice-less end piece.
Using a dab of water, lightly wet the end and the roll. Very little water is needed, this just helps secure the seam and avoid opening.
Set your sushi roll, seam down, on a cutting board.
Let it rest and continue making all your rolls.
To cut, start by figuring the middle and continuing to cut pieces in half till you have 8 total per roll.
Serve it with ginger, wasabi or some simple dipping sauces like soy sauce, teriyaki or my personal favorite – sriracha veganaise. I just combine 1 tbsp. Veganaise to about 1-2 tsp. of Sriracha. It’s fantastic! You can also top of your rolls with toasted sesame seeds or add them in before rolling.
Hope you enjoy!
Have fun using your favorite veggie combos and play around with different rices. You could even use quinoa!