Vegan Sushi

As I have mentioned in my previous pages I love to cook & love to experiment with flavours. I always give things a try and see if my tummy and Stoma can handle it. My husband & I love Japanese food & my husband is a big Sushi fan. Sometimes Sushi is confused with Sashimi (thinly sliced fish or meat served with rice) Sushi is traditionally made with (Shari) Rice or Sushi rice & Nori (Edible Seaweed sheets) This is widely available in most supermarkets. Sushi is a seaweed roll filled with cooked rice and several different fillings. Dipped in Soy sauce or sweet chilli sauce or wasabi if you & your stoma can handle it and served with pickled ginger (Gari)

I have wanted to stock up on various items from the Asian Supermarket for some time so a trip into the city resulted in us coming home with two bags full of wonderful ingredients. I have never made Sushi before but I found lots of different ideas for fillings in my recipe books. As you are probably aware I don’t eat meat or any dairy so Sushi is pretty much a super food for me. Nori contains calcium, vitamins A,C & E as well as magnesium, phosphoris, iron, sodium, thiamine and contains many health benefits. Rice also contains the majority of the vitamins and minerals listed above. Wasabi is known to have anti inflammatory and antibacterial benefits but feck its hot! Pickled ginger also carries lots of health benefits.

From the photo above you will see the fundamental ingredients that are required for your sushi.

Fundamentals

  • Bamboo Sushi Rolling Mat
  • 400g Sushi Rice
  • Nori Sheets
  • Cling film
  • Pickled Ginger
  • Soy Sauce
  • Wasabi
  • Sweet Chilli Sauce

Various ingredients that I used for my fillings

  • Avocado Sliced
  • Carrots Sliced into Matchsticks
  • Cucumber Sliced into Matchsticks
  • Spring Onions Sliced into Matchsticks
  • Fresh spinach leaves
  • Red & Yellow Salad peppers Sliced length ways & thinly
  • Mango cut into diced cubes
  • Tomatoes diced or sliced
  • 3 large Mushrooms cut into diced cubes
  • Tofu drained & pressed cut into small Matchsticks
  • Cornflour
  • 2 Tsp Garlic Salt
  • Pepper & Chilli Flakes
  • Half tsp of Harrissa Powder
  • Rice Wine Vinegar
  • Sugar

Method

Rinse the sushi rice until the water runs clear place in a large pan and cover with 400ml water bring to the boil. Reduce heat cover with a lid & simmer for 10 minutes. Once your rice is cooked empty into a large baking tray set aside to go cold (Usually takes about 30 minutes) some recipes say keep it covered in the pan you cooked it in you can do this if you prefer. The Rice should be very sticky.

For each Sushi Roll you make cover your bamboo mat with cling film take your Nori sheet. Have a bowl with water next to you for your hands and also a large glass of cold water. Take your spoon and spread the rice over the Nori sheets use your hands to spread and use the cleaning bowl to stop the rice from sticking to your hands. Ensure you don’t put to much rice on your Nori leave an inch gap at the top of the Nori and the bottom of the Nori Rice free. Add your fillings and get rolling, when you roll ensure that you use the mat to make your roll tight your ingredients should be where you start to roll your Nori. Remove the cling film & cut your roll into slices dip your knife into the glass of water between cuts.

Take 6 Carrot Matchsticks place in a bowl add a couple of tbsp of Rice wine Vinegar add a tsp of sugar and some cool water leave to pickle in the fridge

Pickled Carrot & Pickled Ginger(Gari) Lay your pickled ginger & pickled carrot on top of the rice filled Nori with the ingredients Roll your Nori and then cut into Sushi Rolls.

Mushroom & Veggie Sushi Add mushrooms oil & garlic powder & pepper to a pan and lightly fry. Add soy sauce. On top of your filled Nori add 8 spinach leaves, 4 cucumber sticks & 4 sticks of carrot top with the cooked mushrooms. Then Roll your Nori & slice into sushi rolls & serve.

Avocado, Cucumber & Mango Add 5 sticks of cucumber, 5 slices of Avocado & your small cubes of mango on top of your filled Nori then roll & slice into sushi rolls.

Tofu Sushi Cover your sliced tofu in cornflour and chilli flakes & harrisa powder & garlic powder & fry in olive oil. Add sliced pepper, 4 sliced carrot sticks and 4 cucumber sticks on top of your filled Nori then top with your cooked tofu. Roll your Nori & slice into sushi rolls & serve.

Tomato, Onion, Cucumber & Spinach Sushi Cover your filled Nori with 8 spinach leaves diced tomatoes, sliced onion and 4 cucumber sticks. Roll your nori and slice into sushi rolls

You can basically add any filling that you like and that is suited to you these are just some of the ones that I made. Have a try and enjoy.

Lisa Xx