Vegan sushi can be prepared without rice. Using the traditional technique, place a leaf of Butterhead lettuce on Nori, add vegetables, and roll. This is a great recipe for those of us who have trouble digesting whole rice.
- Prep Time
- 4 rollsServings
- 4 Nori sheet
- 2 cups wholeshort grained rice, cooked and chilled
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon sesame seeds
- Umeboshi sauce or Dijon mustard
- 1 scallion, julienned
- 1 cucumber, julienned
- 1 carrot, julienned
- ½ cup sunflower sprouts
- 1 avocado, cut into thin strips
- 50 grams (¼ cup) tofu, cut into strips, marinated in soy sauce, and steamed in the oven
- Fresh Shitake mushrooms,marinated in soy sauce, and steamed in the oven
- 1 red bell pepper, thinly sliced (optional)
- Butterhead lettuce
- Pistachios and sunflower seeds
- Soy sauce
1. Soak rice for 1 day. Drain and cover with water in a large pot. Bring to the boil, reduce heat, and cook covered until the water is absorbed, approximately 40 minutes.
2. Transfer rice to a bowl (preferably wooden). Add 1 teaspoon each sesame oil and sesame seeds. Mix well.
1. Place bamboo sushi mat on a clean surface. Place 1 Nori sheet on the mat, coarse side up.
2. Using a wooden spoon, spread rice on the top half of the leaf, approximately ½-centimeter (¼-inch) thick. Arrange vegetables on the bottom quarter of the leaf. Top with lettuce to cover vegetables and approximately ⅓ of the leaf. Sprinkle with pistachios and sunflower seeds. Dampen top edge of leaf.
3. To roll: Lift the sushi mat at the edge closest to you and roll half way. Next, separate mat from Nori, and roll once.
4. Rotate mat so that exposed Nori is closest to you. Finally, press mat onto the entire length of the Nori. Remove roll from mat.
1. Using a sharp knife, cut roll in half. Cut each half in two, or into desired width.
2. Serve with wasabi and soy sauce.
Recipe posted with permission from Five Seasons In The Kitchen: Zen Inspired Vegan Cooking.