Vegan sushi: A delicious twist on a classic
Originating from Southeast Asia and refined in Japan, sushi has become a beloved global favorite. Traditionally featuring seafood, the rise in plant-based eating has led to the creation of vegan sushi rolls. These cater to those desiring the sushi experience without animal products. With a variety of vegetables and flavors, vegan sushi offers both nutrition and taste. Let's get cooking.
Gather the following ingredients
To make vegan sushi rolls, you will need one cup of sushi rice, two cups of water, one-fourth cup of rice vinegar, two tablespoons of sugar, half a teaspoon of salt, nori sheets (seaweed), cucumber strips, avocado slices, bell pepper strips (any color), and carrot sticks. For serving: soy sauce (or tamari for gluten-free option), pickled ginger, and wasabi.
Preparing the sushi rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil over high heat, then reduce to low heat; cover and simmer for about 20 minutes or until the water is absorbed. Remove from heat but keep covered for an additional 10 minutes to steam.
Seasoning the rice
While the rice cooks or steams, mix rice vinegar, sugar, and salt in a bowl until dissolved. Once the rice has finished steaming and slightly cooled but is still warm, transfer it to a large wooden or plastic bowl to avoid a vinegar reaction. Gently fold in the vinegar mixture using a wooden spoon or spatula, careful not to mash the grains.
Assembling vegan sushi rolls
Place a nori sheet on a bamboo rolling mat, with the shiny side down. Spread a uniform layer of the seasoned sushi rice over the nori, leaving about half an inch at one end bare. Arrange cucumber strips, avocado slices, bell pepper strips, and carrot sticks in a horizontal line across the center of the rice-covered nori sheet.
Rolling & serving
Lift one end of the bamboo mat, holding the fillings with your fingers. Roll it into a tight cylinder, applying gentle pressure to shape it. Roll forward toward the uncovered end to seal. Slice the sushi into six or eight pieces with a moistened sharp knife. Serve immediately with soy sauce, pickled ginger, and wasabi on the side.
