Vegan Sushi is Not an Oxymoron.


Tonight [or rather last night since this blog is post-dated due to a busy evening], the boyfriend and I got creative and decided to make vegan sushi:

My roll was a simpler version of this Southern Sushi Chef recipe, while Nick's was of his own creation.  Neither one is that elaborate, but they did turn out quite filling and delicious.

First, make the Sushi Rice:

1 cup brown rice, cooked according to package instructions 2 tbsp rice vinegar 1 tbsp honey [or honey alternative depending on the strictness of your veganism] 1 1/2 tsp sea salt

Combine rice vinegar, honey, & sea salt in a small bowl.  Mix thoroughly.  Toss mixture in with rice until damp.  Set aside to cool. [Spreading rice out over a large plate will speed the cooling process.]

Michelle's Sexy Sweet Roll:

Roll ingredients: 1/2-1 small sweet potato, thinly sliced 5-6 shiitake mushroom caps 1/2 cup sushi rice 1-2 nori sheets

Sauce ingredients: 1 cup soy sauce 1 cup water 1/4 cup sake

Combine soy sauce, water, & sake in a small sauce pan and bring to a boil. Place sweet potatoes in boiling sauce for 4-5 minutes.  Remove sweet potatoes from sauce and set aside to cool.  Place mushroom caps in boiling sauce for 2-3 minutes.  Remove mushrooms from sauce, cut into thin slices, & set aside to cool.  Remove sauce from heat and allow to cool.  [This can be used for dipping later.]  Once all ingredients have cooled, roll sushi in the pattern of your choice.

Nick's Spicy Southwestern Roll:

1/2 avacado, thinly sliced 1 jalepeno, seeded & thinly sliced 1/2 cup sushi rice 1-2 nori sheets

Roll sushi in the pattern of your choice. Top with...

Spicy "Mayo":

1-2 tbsp Vegenaise 1 tsp 'rooster' sauce

Mix together and serve.

Note: All of the above sushi ingredients can be used interchangeably & together to create different variations of the roll.  Use your own creativity! Enjoy!