Natural Vegan Sushi Roll Recipes

HOMEMADE VEGAN SUSHI ROLLS

Steps:

• Thoroughly rinse rice until water runs clear
• Cook rice according to steamer instructions
• Let rice thoroughly cool and transfer to nonmetallic bowl
• Mix vinegar, sugar, and salt until dissolved and pour into rice
• Gently mix rice to incorporate seasoning
• Prepare veggies and cut into strips
• Be sure and deseed cucumber
• With rough side facing up, apply rice to nori sheet covering all edges.
• Apply rice 1/2" thick and leave top 1" of Nori Sheet bare.
• Layer veggies on botton of nori and with a mat, or a towel carefully roll nori keeping all veggies tucked inside roll.
• Slice with a wet knife
• Keep hands and knife rinsed from sticky rice at all times
• Season with tastes sesame seeds if desired.
• Use Soy Sauce and Thai Sweet Chile Sauce for dipping.

NATURAL VEGAN SUSHI ROLL

Steps:

• Combine the white sushi rice and whole grain rice in a bowl and mix well. Set aside.
• To make the tofu, whisk together the soy sauce, sesame-chili oil, and 3 tablespoons of water in a wide, shallow bowl. Cut the tofu into four slabs (see photo), and place in the bowl. Flip once or twice to coat. If you have time allow it to marinate for an hour or so. This is more important if you're grilling the tofu. If you're using a skillet, cook the tofu over medium-high heat in the marinade liquid. Cook the first side until golden, then flip and cook the second side. Remove from the pan and slice into matchsticks.
• Have all of your ingredients ready when you start to assemble your sushi. Place a sushi mat or parchment paper in front of you. Place one sheet of nori on the sushi mat. Spread about 1 cup of the rice mixture across the bottom third of the nori. Pat it down with a (wet) spatula so it holds together. Now add strips of tofu, avocado, sweet potato fries, and kale along the length of rice.
• Working from the bottom, use your sushi mat or parchment paper to start gently (but confidently!) guiding and shaping everything tightly into a roll. Use your extra fingers to keep ingredients in place and to pull the roll in toward the sushi mat. The goal is shaping and keeping things tight. Keep guiding and rolling. Once the rice and fillings have been encircled by the nori, compress and pull things tight one more time. You can run your hands along the length of the roll making sure nothing is loose.
• Continue rolling to the end of the nori at this point, guiding the sushi mat or parchment paper out of the way as you go. Use your sharpest knife to cut the rolls into pieces. Keep the knife damp with water, and clean as you go if necessary.
• Serve with soy sauce spiked with wasabi paste whisked in. The all-natural wasabi paste from Japan at Toiro Kitchen is highly recommended.

THE BEST EVER VEGAN SUSHI

Steps:

• Combine rice, water, and a pinch of salt in a saucepan; bring to a boil. Stir once with a bamboo rice spatula or thin wooden spoon. Reduce heat to low and cover. Cook until all water is absorbed and rice is tender, about 20 minutes. Let cool.
• Heat vegetable oil in a small saucepan over medium heat; add rice vinegar, sugar, and 1/8 teaspoon salt. Heat mixture until all sugar has dissolved and liquid begins to simmer. Remove from heat and let cool until safe to handle, at least 10 minutes. Fold small portions of the cooled liquid slowly into the cooled rice until the mixture is slightly wet and sticky, but not gooey; you may not need all of the liquid.
• Press excess liquid out of the tofu using a paper towel. Cut tofu into strips.
• Heat olive oil in a small skillet over medium heat. Add tofu strips, onion, and garlic; cook and stir until tofu is golden brown, about 4 minutes per side.
• Mix vegan mayonnaise and sriracha together in a small bowl.
• Lay a sheet of nori, rough-side up, on a sushi mat. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Arrange tofu strips, avocado, cabbage, carrots, and cucumber in a line along the bottom edge of the sheet.
• Roll nori and sushi mat over the filling. Remove the mat and wrap the roll with plastic wrap, twisting ends tightly to compress the roll. Refrigerate until set, 5 to 10 minutes. Repeat with remaining nori and filling.
• Remove sushi roll from the plastic wrap, slice into pieces, and top with the sriracha mayonnaise.