Vegan Sushi

Vegan sushi is one of the easiest things to make, as long as you have a little patience. The most difficult part of the process is slicing each of the ingredients into long, thin pieces, and then methodically spooning the rice on the nori (seaweed paper), and rolling each roll.

I'm giving you the recipe I use for the sushi rice. Other than that, I'll leave it up to you to decide what to use as the filling. The rolls pictured are a combination of salted and baked tofu, carrots, avocado, and cucumber. 

Sushi Rice

Ingredients:

1 cup sushi rice

1 1/2 tablespoons rice vinegar

1 1/2 teaspoons sugar

1/8 teaspoon salt, or to taste

Directions:

With rice cooker:

Cook the rice in the rice cooker, as directed. Once cooked, transfer the rice out in a bowl and add the rice vinegar, sugar, and salt and mix well with a spoon. Let the sushi rice cool to room temperature, then spread it on nori, add sushi ingredients, and roll tightly. Slice to desired thickness along the horizontal of the sushi roll.

Without rice cooker:

Bring 2 cups boiling water and the sushi rice to a boil in a medium saucepan. Once boiling, turn the heat down to a simmer and cover. Let cook for 20 minutes, or until water has been completely absorbed by the rice. Add the rice vinegar, sugar, and salt and mix well with a spoon. Let the sushi rice cool to room temperature, then spread it on nori, add sushi ingredients, and roll tightly. Slice to desired thickness along the horizontal of the sushi roll.