For the longest time I avoided attempting to make vegan sushi because I was convinced it was way beyond my level of expertise. I imagined that one had to be a master sushi chef/artist in order to make these little rolls of heaven. Then came the day when I was REALLY craving some vegan sushi, but I didn’t want to spend the money to get it at a restaurant. So, feeling brave I decided to do a quick Google search to find out just how much talent it would take to create my own. Much to my surprise, it turned out to be not only doable, but super easy! Needless to say, I’ve been making my own vegan sushi ever since…and now you can, too!
Short Grain White or Brown Rice, cooked and cooled
Carrot, julienne or cut into very thin strips
Cucumber, cut into strips
Avocado, cut into slices
* You'll want to keep your hands wet throughout the whole process.
1. Place your nori sheet on a clean, dry surface
2. Cover the nori sheet with a layer of rice, leaving about an inch at one end (you want this clear so that the wrap can seal when you roll it up later.)
3. Place your prepared veggies lengthwise on top of the rice, towards the end of the sheet without the space
4. Once you have placed your fillings on the rice, add a little bit of water to the inch of the nori sheet that you left uncovered
5. Make sure your hands are wet, and then starting at the end of the sheet covered with rice, lift the edge of the sheet and begin to roll your sushi - making sure your fillings are in the middle
6. Press the wet edge of the nori sheet against your roll to seal it and then let your sushi burrito sit for about ten minutes. (this lets the nori sheet absorb some moisture from the fillings, making it easier to cut.)
7. After your sushi roll has sat for a while, use your sharpest, NON-SERRATED blade to cut your sushi burrito into pieces
* An easy way to keep your fillings from falling out the end when you cut your sushi is to press the open end of the sushi against a flat edge (like a spatula) while you cut.
8. Serve with soy sauce, wasabi, pickled ginger, Siracha...or whatever else you want and ENJOY!