Time for confessions. One of my favorite foods is sushi and yes, it’s probably the reason why I am not a full vegan. It’s not like you can’t eat sushi when you are vegan, but it is a bit more of a challenge. In this article I will show you how I make vegan (and non vegan) sushi at home. I hope you like it!
PS. I wish I had some leftovers…
INGREDIENTS – 2 people – 60 MINUTES
- 250g Sushi rice
- 350ml water
- 5 Tablespoons rice vinegar
- 5 Sheets of nori
- 1 Teaspoon of sugar
- 1 Teaspoon salt
- Vegetables like cucumber, carrots, bell pepper, avocado and spring onions.
- Soy sauce
- Sesame seeds and/or crunchy breadcrumbs
Other things you will need:
- A sushi mat
- A little bowl for the soy sauce
- Making sushi rice is a profession itself. Read the instructions on the package carefully. I bought my sushi rice at a Dutch supermarket called Albert Heijn. This is what the instructions say:
‘Add 250g sushi rice to 350ml of cold water and bring it to the boil. Simmer for 10 minutes with the lid on. Turn off the heat but leaving the lid on, leave to stand for another 15 minutes. Important: Don’t open the lid during the 15 minutes.’
- Next up, you can make the marinade. Mix 5 tbsp rice vinegar with 1 tsp sugar and a tsp of salt. Heat it up in the microwave for less than a minute. A little warning, it will smell! But don’t worry, the sushi will turn out delicious.
- Gradually fold in the seasoning mixture until the rice has cooled to room temperature. Your rice is ready!
4. Time to cut up the vegetables. I noticed that you don’t need a lot. What you see here was more than enough. I also mixed half a can of tuna with some vegan mayonnaise, black pepper, a little salt and added spring onions to it to make a filling. A little tip for the non vegan people out there.
5. Now, making the sushi roll. I have to admit I have no idea what the proper way is of making a sushi roll, but I will explain how I do it anyways. Take your bamboo mat and place a nori sheet on top. Make sure the matte side of the sheet is facing up. Spread a thin layer of rice on top of the nori, but leave a little strip empty at the top. This will help to seal the roll.
6. Make sure to place enough rice on the rim of the sheet so you don’t have a lot of waste when you cut the sides of your sushi roll. But keep in mind, you have to leave a little space at the beginning and end of the sheet. Place your veggies on the first part of the sheet like you see in the picture above. You can make all different kinds of combinations. My favorite is probably avocado with spring onions. I would not add more than 3 veggies because the roll will turn out to be really think.
7. I find the rolling part most difficult. Take the mat and fold the nori sheet over the vegetables. Make sure to tuck in the beginning of the sheet under the vegetables so you create that round shape. Now, press with one hand on the bamboo mat while rolling the roll. Use your other hand to pull the mat away while rolling. I hope my explanation is good enough, if not, YouTube is your best friend, haha.
8. Use a bit of water to seal the roll. Just wet your finger and go over the place where the end of the nori sheet is so it will stick.
9. Time to cut your sushi! Use a sharp wet knife, cut your sushi in half and then again in half and again in half, if possible. This way you get evenly cut pieces. And you are done!
Pour yourself some soy sauce, sprinkle some sesame seeds on top of your (vegan) sushi and enjoy! I’ve only done this twice, so if you have any tips or tricks, let me know.