"Save Our Seas" Vegan Sushi
I've always liked sushi, but was never a fan of the "fish" aspect of it. Now that I know that eating fish (with its high degree of saturated fat, cholesterol, animal protein and pollution) is not good for my health, I've discovered how to get those essential fatty acids from plant foods. And because the fishing industry destroys our ocean ecosystems and especially the fish themselves, I am so grateful to have come up with my own version of Vegan Sushi, which I love to make almost every week. In fact, this Vegan Sushi is my most-requested live cooking workshop.
If you want to make this Vegan Sushi at home, it is well worth taking the 20 minutes to watch the "How to Roll Vegan Sushi" video (below, taken during one of my live workshops) and to read through all the steps of this recipe so you can see how I slice the veggies so thin and so you can decide what you want to include in your Vegan Sushi rolls that first time. Once you make it one time, you will never need a recipe or directions for rolling again and you will already have all the ingredients on hand for the next time so it will be easy-peasy. I suggest getting a few bamboo sushi rolling mats (I get mine on Amazon and use one for each person in the family or for a dinner party) because everyone is going to want to give it a try!
Let's get rolling!
What you need to roll your Vegan Sushi:
1 Ziploc bag per mat
Sushi Nori (seaweed sheets, toasted or raw)
1 knife with a serrated (toothed) edge for cutting sushi rolls
1 small bowl filled with water, per person rolling
Separate cutting board for cutting rolled sushi
Sliced (thin) veggies of your choice
Condiments of your choice: Tamari, wasabi, sriracha sauce, rice wine vinegar, sesame seeds, wasabi, pickled ginger
Ingredients for rolling 3 rolls of Vegan Sushi (which feeds approx. 2 people):
3 cups cooked sushi rice (1 cup dry)
6 tbsp. rice wine vinegar