Vegan Styled Sushi

It is a pleasure living with a chef. Especially one that is full of curiousity. Recently moved to a vegan diet, he can't get enough recipe research and I luck out in that we get to try all his new finds. He says there aren't enough days left in our life to try all the recipes he wants to give a shot at, not to mention all the ones we are going to like and want to eat several times.
 
This week's winner was home rolled sushi.
 

He starts with making a a cup of jasmine rice. This is the Asian sticky rice. Spread flat as shown, add vegetables. This is the perfect opportunity to show off your julienne skills on veggies. These eggrolls have cucumber, carots, jalopeno, cilantro and white onion.

 

Roll tightly. There is a product you can buy to help get the rolls rolled tightly. Do a google search for sushi mat. there are dozens of options under $8

 
 
 

Cut into 3/4' think spirals, Victor gets 8 to a roll. A roll is 6 inches. Serve with condiments  of low sodium soy sauce, pickled ginger and wasabi paste.

 

When we do these again we will do them with different ingredients for each of the rolls adding a little more variety to the meal.

 

Addition veggies you can use in the rolls:

• Avocado slices
• Shiitake Mushroom
• Bell Pepper
• Asparagus (lightly steamed)
• Daikon Radish
• Pickled Plums (seeds removed)
• Lettuce leaves
• Red onion
• Tomato meat, leave the juice and seeds out of this one
• Bell peppers, orange, red, yellow, green all add flavor and color!

This is a great starter list, but really, any vegetables you have should work. Everything inside the roll needs to be cut long and very thin, julienne. Some crisper veggies can be lightly steamed before adding to the roll.

Enjoy!