“The first time I ever tried sushi it was veggie and because I was already vegetarian. So I’ve never had sushi any other way. My favorite combination of vegetables is just carrot, avocado and cucumber.” – Amy
Ingredients
- 1 cup sushi rice
- 1 1/4 cup water
- 2 Tbsp. rice vinegar
- Avocado thinly sliced
- Cucumber
- Carrots sliced into matchsticks
- Nori sheets
- Kite Hill Chive Cream Cheese (optional)
- Tamari or Soy Sauce
- Wasabi
- Glass of water for sealing nori sheet
Also, you’ll need a sushi rolling mat ($7, Walmart).
Directions
- Make sushi rice by bringing rice and water to boil and then simmering until water is evaporated. Add rice vinegar and then smash rice on the side of a metal boil. Maybe put a fan on it. The point is to cool it down quickly.
- While rice is cooking chop vegetables. The smaller you make them, the tighter your rolls can be.
- When the rice is done cooling, put a nori sheet on the sushi rolling mat and spread the rice in a 2-inch-thick line across the sheet, and put your vegetables on top. Insert cream cheese if using. Make sure they go all the way to the end of the sheet.
- Use your thumbs underneath the mat and the use your fingers to curve the sheet over the inside of the sushi roll. It doesn’t matter if you don’t get a first really tight roll because when you continue to roll it it will tighten even more.
- Seal the roll by dabbing your finger in water and dragging it down the end of the nori sheet.
- Cut sushi into individual pieces and serve.
See pictures of the process below:
Vegan Cookbook Club 