Vegan Sushi

Looking for a perfect vegan appetizer to serve your Valentine? This Vegan Sushi recipe is shared by Scheherezade Daftary, of The Delightful Table in Silver Lake, California, where she teaches vegan, organic cooking classes.

Vegan Sushi

Prep Time

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Cook Time

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Serves

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Looking for a perfect vegan appetizer to serve your Valentine? This Vegan Sushi recipe is shared by Scheherezade Daftary, of The Delightful Table in Silver Lake, California, where she teaches vegan, organic cooking classes.

Daftary’s specialty is local, nutritious seasonal produce with the vegetables squarely in the limelight. She teaches the only home-cook focused hands-on plant-based classes in Los Angeles.

Don’t miss her recipe for Eggless Pasta Dough, another Valentine’s delight.—Editor

We’ve previously featured some other seasonal favorites featuring pumpkin:

Ingredients

  • 1 package nori sheets
  • 2 ripe avocados, cut in half, then into thin slices
  • 1 cucumber, julienne cut or cut into thin strips
  • 2 large carrots, finely grated
  • 2 cups sushi or calrose rice
  • 2 cups water
  • 1/4 cup white wine vinegar
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 2 tablespoons salt
  • For serving soy sauce, wasabi and pickled ginger

Preparation

  • 1 To make the rice, rinse the rice in cold water until the water runs almost clear (this can take several washes, at least 5). Let it rest in a colander to dry out a bit, at least 15 minutes.
  • 2 Put the rice in a heavy bottomed pot with 2 cups of cold water. Bring it up to a simmer, then drop the heat down to low and cook for 15-20 minutes with the lid on. Turn off the heat and let it rest for 15 minutes.
  • 3 While the rice is resting, mix together the white wine vinegar, rice vinegar, sugar and salt in a small sauce pan.
  • 4 Put it over low heat and stir until the salt and sugar are dissolved. Transfer the cooked rice into a large mixing bowl.
  • 5 Sprinkle the vinegar, salt and sugar mixture over the cooked rice by the 1/4 cup full and fold it in while also blowing on it to dry it out. Add at least 1/2 of a cup seasoning (two 1/4 cups) and then taste. The vinegar seasoning is pretty strong and you may not need it all. Stop adding it once it tastes good to you.
  • 6 Put a towel over the rice to keep it warm and moist. Grab a bowl of warm water and a very sharp knife.
  • 7 On a dry, flat surface (preferably a cutting board), lay down a dry dish towel or bamboo sushi mat. Then put the nori on the towel or mat, shiny side down.
  • 8 Dip your hands in the warm water and grab some seasoned rice (the water helps keep the rice from sticking to your hands). Place the rice in an even layer on the nori sheet giving yourself 1/4 of an inch space on one end.
  • 9 Place the avocado, cucumber and carrots in a strip down the middle of the rice and nori sheet. Using the mat or towel, roll the nori and rice around the fillings.
  • 10 Once it's nice and tightly rolled, unwrap the roll and dip your sharp knife in the warm water and slice through the roll, making sure to use a sawing motion so you don't smash the roll. If you've never done this before your first roll will most likely suck. That's ok, it's part of the process. Just keep practicing and you'll start to get the hang of it.
  • 11 In case you get frustrated, you can create a vegan poke bowl by tossing all of these ingredients together.

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