Vegan Sushi Night

Posted on December 30, 2011 by vegobsession chick

My cousins, who are living in Germany, came over to visit yesterday. I wanted to make them delicious vegan food and my daughter has been asking for sushi, so I decided to make vegan sushi. Sushi is awesome! I love making it, I love seeing it, and I especially love eating it! When I make sushi, I feel like I am creating art! Not only is it beautiful, it is deliciously wonderful. There are so many possibilities with sushi. You can make it as simple and as elaborate and fancy as you want it. Plus, it saves you money if you make it yourself! I made 20 rolls of sushi yesterday (5 slices each). Now, if I went to a sushi restaurant, I could have easily spent over $7 per roll.

To make sushi, you need the following:

bamboo sushi mat
paddle
rice
rice seasoning
nori sheets
sushi vinegar
knife
pickled ginger
wasabi
veggies (yesterday I used asparagus, sprouts, carrots, avocado, and cucumber)

If you are too lazy to get the tools individually from the store (like me), you can get the sushi making kit below. This, my friends, is how I learned to make sushi!
Sushi Chef Sushi Making Kit

This kit comes with a cookbook, a rice paddle, a sushi mat, nori sheets, pickled ginger, soy sauce, sushi rice, wasabi, and sushi vinegar. All you would need to buy are your fresh toppings.

Note: For a healthier sushi, you can use brown rice instead of sushi white rice and liquid aminos instead of soy sauce. You can also buy some crunchy Gardein Soy nuggets to stuff your sushi rolls with.

Directions:

Cook rice according to directions.
When rice is cooked, add sushi rice vinegar (directions on the bottle).
Add rice seasoning (I use JFC – Nori Komi Furikake (Rice Seasoning) 1.7 Oz.)
Lay out your nori sheet.
Add rice to nori sheet using rice paddle.
Add your fresh toppings. You can do this on the rice side and make the nori sheet on the outside, or you can flip it over and make the rice on the outside of your roll.
Note: I wrap the mat with saran wrap for sanitary purposes.
Roll with your mat.
Slice and serve with wasabi, pickled ginger, and liquid aminos.

Also, every time I make sushi, I always serve it up with some “dynamite sauce”. It is a mixture of Vegenaise and sriracha (equal parts). It is delicious!

Another topping you can add to your sushi: Tempura green beans (click here for recipe)!

ENJOY AND HAVE FUN!!!!

Raw Vegan “Sushi” Roll

Posted on July 3, 2011 by vegobsession chick

Super healthy, raw, vegan, tasty, and filling meal!

Ingredients:

1.5 cups of raw almonds (soaked for about an hour)
3 tablespoons of raw sesame seeds
2 cloves of garlic
juice of 2 lemons
3 teaspoons of liquid aminos
1.5 tablespoons of fresh ground ginger
1/4 cup of water
5 un-toasted nori sheets
grated carrots
spinach
alfalfa sprouts

Directions:

Place almonds, sesame seeds, garlic, lemon juice, ginger, water and liquid aminos in a food processor.
Process together for a few minutes until you have made a pate.
Scoop a few tablespoons of the pate onto the nori sheet and spread it.
Add carrots, spinach and sprouts and roll nori sheet.
Slice “sushi” roll.
Serve with liquid aminos or shoyu.
Enjoy!

If you don't want to make regular rolls, you can make hand rolls...

Vegan Sushi

Posted on November 10, 2010 by vegobsession chick

Ok, so I think most people out there like to eat sushi. But, making it, is really an experience. It is more satisfying for me to make sushi for myself and family than going out to eat and spending a bunch of money on sushi and drinks. I may not be the best sushi roller, but making sushi makes you feel like you are creating beautiful art.

To make sushi rice:

2 cups of sushi rice (you can also use brown rice, but you have to add more water to make it sticky)
2 and 2/3 cup of water
1/4 cup of sushi rice seasoning (you can also make this with: 1/4 cup of rice vinegar, 2 tbsp sugar, and1 tsp of salt)

Note: I also like to use this rice seasoning in addition to the sushi vinegar seasoning. I sprinkle it on the rice after it has been rolled. It just contains sesame seeds, sea weed, sugar, and salt.

Before cooking the rice, you must rinse it in cold water. Bring to boil over high heat, cover pan and simmer for 25 minutes. Then, remove from heat.

While you cook the rice, prepare your veggies and sauce.

Here are the veggies I like to use:

carrots (sliced thin and lengthwise)
cucumber (sliced thin and lengthwise)
avocado (sliced thin and lengthwise)
asparagus ( sauteed in sesame seed oil for a few minutes…I love toasted sesame seed oil on veggies)
sprouts

Note: you can also add cooked and seasoned tofu, tempura veggies, tempeh, etc.

Sauce for the roll:

4 tbsp of Veganaise
1 tsp of wasabe

After the rice is cooked, and while it is super hot, scoop it into a glass bowl and add the sushi rice vinegar seasoning and mix it together.

Lay out your sushi roller (cover it in plastic wrap…it is more sanitary) and lay an un-toasted NORI SHEET on it, and spoon the rice onto it. Flatten and spread out the rice. Add veggies and spread a line of the Veganaise wasabi mixture and roll.

Note: It is much easier to roll it with the nori sheet on the outside rather than on the inside.

Rolling sushi with the nori on the outside is less time consuming.

Serve with wasabi (horse radish/hot sauce), tamari (soy sauce), ginger salad, and or vegan miso soup. Warm sake is also great with sushi (note: most sake is vegan, but not all).