Name: How to Make Vegan Sushi
Prep time: 30 min
Total time: 30 min
Ingredients: Sushi rice (recipe link above); Forbidden rice (recipe link above); 4 to 6 sheets of nori (dried seaweed); Black and white sesame seeds; Scallions (just green parts, thinly sliced lengthwise); Wasabi; Thinly sliced avocado; Thinly sliced red cabbage; Mango (sliced into thin strips); Persian or English cucumber (seeds removed and thinly sliced); Daikon radish (sliced in thin rounds); Red bell pepper (thinly sliced); Honey roasted peanuts; Thinly sliced sweet potato (fried); Thinly sliced mushrooms (marinated in soy sauce)

How to Make Vegan Sushi

There’s no need to make a trip to the fishmonger, you can make amazingly beautiful and tasty sushi with your produce drawer stash.

Kids love making their own sushi, so make this a family affair. Let your toddlers, tweens, and teens choose their favorite veggies and fruits, then wrap, roll or top with Sushi Rice or Forbidden Rice for a fun summertime lunch or first course.

To mimic the fish roe that often garnishes sushi, mix a bit of water with chia seeds and spoon on top of your cut sushi rolls.

When making homemade sushi, even without fish, it is most important that you use a very good sharp knife like the 7-inch Santoku by Kamikoto to cut the rolls. We suggest honing the knife before you cut and if you are making a large quantity, to clean and hone in the middle.

How to Make Vegan Sushi

Prep Time 30

Total Time 30

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Servings

Ingredients

Sushi rice recipe link above
Forbidden rice recipe link above
4 to 6 sheets of nori dried seaweed
Black and white sesame seeds
Scallions just green parts, thinly sliced lengthwise
Wasabi
Thinly sliced avocado
Thinly sliced red cabbage
Mango sliced into thin strips
Persian or English cucumber seeds removed and thinly sliced
Daikon radish sliced in thin rounds
Red bell pepper thinly sliced
Honey roasted peanuts
Thinly sliced sweet potato fried
Thinly sliced mushrooms marinated in soy sauce

Instructions

Prepare Sushi Rice and Forbidden Rice. Cool completely before using.
Wrap sushi mat in plastic wrap on back and front to prevent sushi from sticking.
Place nori on the mat, then an even layer of rice so that it covers ⅔ of the nori. Arrange a few slices of veggies/fruit in the center of the rice. Pull the mat up and tightly roll mat away from you until the nori covers all the rice.
Using a very sharp knife, cut roll in half, then each half in 3 to 4 pieces. Garnish with sesame seeds and serve with wasabi and soy sauce.
Experiment with other shapes too. Mound rice in small circles like a “bun” and place veggies between the two mounds. Top with sesame seeds.
Create nigiri by squeezing rice into a small oblong round. Top with slices of avocado, mango, or daikon radish. Garnish with sesame seeds.