Vegan + Low Waste Sushi!

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I love sushi! I’m sure you do too, since you clicked on this post. And if you don’t, that’s okay… its always good to try new things! I’m doing my best to not be an annoying food blogger, so I’m going to cut the chit-chat and hit ‘ya with the recipe right away…. Here goes!

Ingredients

  • Sushi rice (sushi rice is stickier than normal rice, which makes the rolling process a lot easier. However, you can still use normal rice or brown rice if that’s what you have on hand)

  • Sesame Oil

  • Any veggies you have! I used cucumber, carrot and bell pepper, but I also like avocado, asparagus, zucchini- really whatever you have lying around in the fridge will work

  • Seaweed sheets

    • This one is a bit tricky. I have never seen or heard of seaweed in bulk, so in this case I used some seaweed that we already had in my house. Next time I am going to try this recipe from Sustain Yo’ Self, they use collard greens to roll their sushi with, which is definitely plastic free!

  • Sesame seeds for garnish

  • Tamari or soy sauce for dipping

  • Wasabi and ginger, if that’s your thing


  • You might also need a bamboo sushi roller- we bought ours from our local Asian grocer years ago. It’s not 100% necessary, as you can roll your sushi with a towel, or eat it a little deconstructed, as one does.

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Process

Start by making your rice. I used a little rice maker, but if you don’t have one you can simply boil your rice like you normally would.

While the rice is cooking, chop your vegetables into thin little sticks. Try to make them even on all sides, so they are like really long rectangular prisms. Don’t worry about being perfect though- there’s no need to impress.

Once the rice is done cooking, mix it with about half a tablespoon of sesame oil and some sesame seeds. I love the flavor sesame oil adds to the rice, it makes it yummy and nutty and it smells delicious.

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Next step: rolling. Layer your seaweed/collard greens down first. Then spread some cooled rice carefully on top, and gather a small handful of your chopped veggies on the end closest to you.

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Carefully (and tightly) roll the sushi up until is is a long log shape!

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Cut off each end of the sushi, and then continue to cut into disks that are a little under and inch wide. This process is a lot easier if you have a very sharp knife to cut through your handiwork; that way (hopefully!) it won’t all fall apart. But if it does, don’t worry! It takes a lot of practice to get a super clean cut, and deconstructed sushi tastes just as good, I promise.

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That’s it! I like to serve mine with some soy sauce and I sprinkle sesame seeds on top, but you can also add ginger or wasabi if you like.

I had my sushi with some leftover sweet potato as well, which was delicious (Japanese sweet potato is great if you can find it!)

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And how beautiful are these chopsticks my little sister brought back for me from Japan!? They are engraved with my name both in English and Japanese.

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