Vegan Sushi? Yes Vegan Sushi and it is nothing short of incredible! I have made about 20 rolls all from a bag of irresistible mushrooms.
I had never made sushi before, and hadn’t tried most of the mushrooms that were in the bag but once I did I became hooked! Realizing how easy it was I enjoyed practicing and making them for my roommate, and a bunch of new friends from Chic Physique! They all loved it and since they are probably the easiest thing to make, I decided I needed to share it with all of you pronto!
In these cold winter months the farmers at Bethesda Central still have stored and continue to grow celery root, parsnips, carrots, beets, turnips, radishes and bunch of other goodies!
We also have the most amazing Mushroom lady who has 14 different kinds of mushrooms, of course we had to get the variety pack and try them all! Thankfully since DC isn’t freezing cold, most of the time, and many farmers have green houses, we are lucky to have an abundance of crisp sweet greens!
I had no idea what I would do with all these mushrooms until things just happened to fall in place.
I went to the asian market because I needed to get another bulk bag of brown rice and I wanted to switch it up with a different variety. One bag stood out, it said heirloom, non-gmo, and minimally hulled for highest whole kernel percentage or something or other. You couldn’t see what the rice looked like which was pretty standard for most bulk rice bags. So I went with it and when I opened the bag it was white rice, which I should of known from the “Japanese Style” great for sushi label but you know…can’t always be perfect 😉 Well what I thought would be a whole bag put aside and used for the next 6 months, because we just didn’t have a use for sticky rice, turned out to be something we used almost every other day for these delicious sushi rolls.
Sushi can be filled with anything you’d like but why not use fresh ingredients that are in season and in tune with your environment? Use whatever you’d like but I strongly suggest trying to find the ingredients below and buying one of each to give your body a variety of nutrients.
- 2 cups Japanese style rice
- 2 cups water
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp coconut palm sugar
- 2 tsp salt
- 1 cup mushrooms (shitaki and oyster are delish, but whatever you like!)
- 2 tbsps tamari (or soy sauce, nama shoyu)
- 1/4 cup onion; diced
- 1 avocado; semi-ripe, julienned
- 1 medium carrot; julienned
- 1/4 medium beets; coarsely grated
- 1/4 medium sweet turnip; coarsely grated (or watermelon radish)
- 1/8 cup medium parsnip; finely grated
- 1/8 cup celeriac/celery root; finely grated
- Rinse rice until water runs clear, drain.
- Use a rice cooker -or-
- Bring 2 cups of water to a boil, then add rice.
- As soon as water starts to boil turn the heat to low, cover and let simmer for 15 minutes.
- Turn the heat off and let cool for 10 minutes.
- Stir in the rest of the ingredients and coat rice evenly.
- Chop the mushrooms into strips and mix in tamari and onion.
- Add mushroom mixture to skillet and sauté for 3 minutes on medium-low.
- Remove from heat
- Add a 1/2 cup of rice to the nori sheet and spread it evenly all over the nori sheet leaving about 2 inches on the top bare.
- Add a handful of carrots, mushrooms, shredded veggies and avocado; spread them all out evenly horizontally across the sheet.
- It's easiest to roll sushi with a bamboo rolling mat for the initial fold over but you could also use plastic wrap or anything else that can help pick up the now heavy delicate nori sheet.
- Make a big fold over all the veggies and line up the edge with the end of the rice. Use your hands to firmly pack the roll and fold the rice underneath the roll so they complete "the circle"
- With your finger, using either water or tamari, dab the bare seaweed and roll it closed.Use your finger to pat down the seal and set aside to dry before cutting
- When cutting make sure you're knife is sharp and wet, so you don't tear through the nori.
- Use a gentle sawing motion until you have hit the bottom rice layer, then bring your knife straight down.
- These store nicely in the refrigerator for up to 2 days in an airtight container.
I started a 100 day contortion flexibility challenge and it has been tough but also great. I feel so light and airy all the time and I don’t want to go filling myself with heavy foods that weigh me down. Vegan sushi is perfect for an after stretching meal that keeps your “stretching high”and satisfies your hunger at the same time. Here are the challenge updates on Days 1-5! #100daycontortionchallenge
- 1 inch fresh ginger
- 2 garlic cloves
- 1/2 medium onion
- 1/4 cup soy sauce
- 1/4 cup water
- 1/8 cup apple cider vinegar
- 1/8 cup asian basil; firmly packed
- 1 tbsp coconut nectar; or agave or coconut palm sugar
- 1 tsp salt
- 1 tsp black pepper; freshly cracked
- Blend together in a high speed blender or food processor
- Ginger sauce can be stored for up to 4 days in a mason jar in the refrigerator.