Making your own vegan sushi at home is so much fun! All you need is sushi rice, nori sheets, a mat, and your favourite veggies. Here you can find my four favourite combos and top-secret tips.
World Ocean Day
Today is World Ocean Day and I thought there is no better way to celebrate than leaving the fish swimming in the ocean!
Fish, as every resource from our planet, is a priceless gift. Therefore, we need to consume it consciously and sustainably. We often think that there is no way to substitute fish in our cuisine with other ingredients (I am first in line!), but there are so many delicious alternative options for us.
Fun facts
It’s no coincidence that our planet earth is referred to as the blue planet: ocean covers 70% of its surface.
Oceans are also responsible for 50% of the planet’s oxygen and did you know that majority of life on earth is aquatic?
Unfortunately, we are taking more from the ocean than what it can give.
According to the United Nations, 90% of the big fish populations are depleted. 50% of the coral reefs are destroyed.
This is an emergency.
Fishy food
Big actions do make a difference, but so do small daily choices.
First, not all the fish is the same. Check where it comes from, consume it consciously: fish is not an everyday treat.
Second, fish is not the only food rich in omega 3. You can also find omega 3 in flaxseeds, chia seeds, and walnuts.
Third, if you love fish-like flavour, you don’t necessarily need to rely on fish. Seaweed is an excellent substitute.
I know this last point might seem a step too far, but have you ever tried vegan sushi? I was so surprised when I discover how much of the sushi taste I love comes from a combo of ingredients (the sticky rice, the salty nori, and the soya dip) rather than the actual fish. So with no further ado, let’s make vegan sushi together!
Vegan sushi
Course: MainsDifficulty: Medium4
servings1
hour25
minutesMaking your own vegan sushi at home is so much fun! All you need is sushi rice, nori sheets, a mat, and your favourite veggies. Here you can find my four favourite combos and top-secret tips.
Ingredients
- Sushi kit
350 g sushi rice
3 spoons of rice vinegar
5 nori seawee sheets
sushi mat covered in cling film (biodegrable!)
500 ml of water + 3 spoons of rice vinegar
sharp knife
- Tofu sushi
50 g tofu
half a carrot
a quarter of cucumber
- California vegan rolls
3 g vegan cream cheese
a quarter of avocado
a quarter of beef tomato
- Courgette sushi
One medium-size courgette
a spoon of mayo
a quarter of beef tomato
a quarter of cucumber
a spoon of fried onions
- Dragon vegan sushi
50 g tofu
30 g vegan cream cheese
a quarter of carrot
one spring onion
half of an avocado
Method
- RICE
- Wash the rice 3-4 times under cold running water. Cover the rice with cold water for 30 minutes – 1 hour. Boil the rice following the pack instruction with a teaspoon of sugar and a spoon of sea salt. Drain it and transfer it to a big pot (Anything will do but don’t use metal. I use a glass oven dish to spread it as much as possible). Gently mix it with vinegar with the help of a spatula: be careful, you don’t want to break the rice and want to distribute the condiment evenly.
- SUSHI
- Get ready to make some sushi with a mat covered in cling film (this is essential otherwise all the rice will stick in between the bamboo sticks), a sharp knife, a bowl of water and vinegar (you will need to clean your hand and knife so you avoid that annoying sticky rice all over your fingers), nori sheets, and of course your sushi rice and condiments.
- TOFU SUSHI
- Cut the tofu into long stripes and sprinkle it with cornflour. Pan-fry it with sesame oil, soy sauce and a dash of maple syrup.
- Cut your carrots and cucumbers into long stripes.
- Place a nori seaweed sheet on your mat with the smooth side down.
- Cover the nori sheet with a thin layer of rice but leave the top long side free as this will help you to firmly close your sushi roll.
- Add the stripes of carrot, cucumber, and tofu at the bottom of the mat (see picture)
- Bath your hands with a mix of water and vinegar and get ready for some fun! Roll it up and remember to apply a little pressure to keep everything in a tight roll.
- Cut the edges and then cut the sushi into tiny rolls with a sharp knife (I suggest 4 rolls for a big piece, 8 rolls if you prefer tiny portions). Make sure to clean your knife every time you use it.
- Decorate with some spring onion or chives if you are feeling fancy.
- CALIFORNIA VEGAN ROLLS
- Cut the avocado, cream cheese, and tomato into thin slices. Take off the seeds and liquid of the tomato.
- Place a nori sheet on top of your mat with the smooth side down.
- Completely cover the nori sheet with a thin layer of rice and sprinkle some black and white sesame seed on top of it. Now turn your nori sheet upside down with the help of another mat so that the rice-side is facing down.
- Add the slices of avocado, cream cheese and tomato at the bottom of the nori sheet and roll it up. Cut the sushi into 8 sushi rolls. Clean your knife.
- Decorate with some chili oil and black sesame seed pretending you are on master chef.
- COURGETTE SUSHI
- Thinly cut the courgette into long stripes and cook or grill over high heat.
- Place the courgette’s stripes on your mat and cover them with a nori sheet, smooth side down.
- Cover 4/5 of your the nori sheet with rice.
- Spread the mayo on your rice, add the tomato and cucumber at the bottom.
- Roll it up and cut it into 8 mini rolls.
- Sprinkle some crunchy fried onion on top of it. I must confess this is my favourite vegan sushi.
- DRAGON SUSHI
- Cut the tofu in long stripes and cook it with a spoon of flour, soy sauce, oil and a bit of maple syrup. Cut the carrots and cheese into stripes.
- Place a nori sheet on top of your mat with the smooth side down.
- Completely cover the nori sheet with a thin layer of rice. Now turn your nori sheet upside down with the help of another mat so that the rice-side is facing down.
- Place the carrot, cheese, tofu and spring onion at the bottom of the sushi and roll it up.
- Slice the avocado and cover the surface of your sushi roll with it. Sprinkle the sushi roll with black sesame seeds.
- For a precise cut, cover the sushi roll with cling film (re-use the one covering the sushi mat for less waste).
- Now cut your roll into 8 mini-rolls. Take off the cling film and voila! Isn’t it the prettiest thing you have ever seen?
Notes
- These are just a few options and as you can see, I have reused multiple times the same ingredients to speed up things. You can use any other fresh veggies you have left in the fridge. Did you know that rocket salad tastes amazing inside a sushi roll? Give it a try!
