Who says sushi lovers can‘t be vegan? There are so many vegan sushi varieties filled with veggies and fruit. It is so much more colorful and flavorful than fish sushi that you won’t even miss it. Moreover, it’s not like this is an invention by vegans, there have always been fish-free sushi varieties and they exist in most sushi restaurants.
I also took this chance to make a healthier sushi with brown rice and no sugars, salt, or any other additives. Usually people add some kind of sugar or even maple syrup or honey to achieve that sweet rice they serve at restaurants, but I honestly don't think it is needed and is unnecessarily less healthy. Thus, I tried to make this recipe as healthy as possible with no sugar and no salt (except for that in the soy sauce). But don’t worry! You will hardly notice and it is just as delicious, that I can guarantee.
Instead of brown rice, this recipe also works just as well with quinoa. You can also change any of the fillings with any mixtures you’d like. Below, you have my rice recipe, as well as a few variations of fillings I used (Spoiler alert: the mango one is extra sweet and delicious), but if none of those please you, the internet is filled with yummy combos you can try.
One of the biggest reasons why people are skeptical about making homemade sushi is because it seems like an extremely hard thing to do. I thought so too. In fact, seems is a key word here: it seems hard and complicated, but it's actually really easy. Believe me, if I can do this, pretty much anyone can.
Here's the recipe:
Keep scrolling for the filling recipes:
One of the many reasons why I love sushi so much is the variety of combos you can make. It's hard not to like sushi, because there's always a flavor fit for anyone, no matter their tastes - there are fruity fillings for sweet-teeth like me, spicy fillings, savory, saucy, you name it! Most of all, you get to experiment various combos, testing which ingredients go well with one another and, when you eat them, it's like a divine explosion in your mouth.
Below are a few fillings I created in my batches, but you can easily improvise and make your own, or even search online for others that suit your tastes best. Have fun!
P.S. don't judge my lack of originality for name-giving. If I ever have kids, they're going to suffer.
Sweet Mango Heaven:
This one is my absolute favorite. It's so sweet and soft and crunchy at the same time with an amazing fruity freshness.
· Mango
· Red bell Pepper
· Cucumber
· Celery
Bean Surprise
· Avocado
· Carrot
· Steamed asparagus
· Melon
· Top each of them with an edamame bean
Veggie Crunch
· Spinach
· Carrot
· Beet
· Zucchini
· Avocado
What's better than having a delicious meal that is beautiful at the same time?
How to Roll Your Sushi:
1. Gather your ingredients. I like to clearly separate the fillings for each roll on the cutting board (Left: Sweet Mango Heaven; Right: Bean Surprise)
2. Lay out a nori sheet with the shiny side down on the bamboo mat. Spread a not-too thick layer of rice on top, leaving a 1cm border with no rice on the edge closest to you. Use your hands to spread the rice, or a spatula to help flatten it.
3. Top the center of the rice with your fillings for one roll in a thin strip (if it's too thick, the fillings will roll off). With a tiny bit of water, wet the 1cm border you left without rice from the previous step. This will help to seal your roll.
4. This next step is a bit tricky, so I recommend you watch a video on how to do it - but it's not as hard as it seems!
Hold the edge of the mat opposite to you with your thumbs and fold the nori over the fillings. Roll it gently, but tightening it firmly so it won't break apart. Keep rolling the nori slowly without the mat, squeezing with every roll. Keep tightening it at every step of the wayand go back to tighten in any areas that need it. Tightening is key, that's why I'm giving it so much emphasis, but careful not to press too hard or else the sushi contents will begin to fall out from the sides. Then roll the roll back and forth until it is securely sealed.
5. Let the roll sit for a few minutes while you roll the next one. For this, repeat steps 2-4 until you have no more rice and fillings left to roll. The recipe I posted above will give you 3-4 rolls depending on how thick a layer of rice you use, but for the demonstrative images I only made 2.
6. Using a sharp, wet knife, cut the rolls up. The thickness of each slice depends on the number of ingredients in your filling - the more ingredients you add, the thinner your slices should be. (I don't have a very sharp knife, so I'm sure your sushi will look neater and prettier)
7. Serve with soy sauce and enjoy! Don't forget to tag @summermonkee on Instagram!
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