Entrees, Recipes

Vegan Sushi (3 Ways)

Sushi is one of everybody’s favourite foods. Who doesn’t love to go out for some good all-you-can-eat sushi. It is a great night out with great people. However, most people don’t realize that making sushi can be just as great! Yes, making sushi is pretty difficult but that doesn’t mean it isn’t fun. I (Kat) first learned how to roll sushi when I was roughly twelve years old. My parents went on a date to a sushi making class and brought back their knowledge. Seriously, our family was all about the homemade sushi at that point and I really developed a liking for it. Especially since sushi can be pretty pricey at restaurants.

First things first we want to talk about the tools that will help you with your sushi making adventures. While non of these are absolutely necessary, they are close enough to the point that we may as well say they are necessary. These tools will make your sushi making a hell of a lot easier. If you don’t own a rice cooker yet, then get off your computer or phone and go buy one. Seriously they only cost about $50 (you can probably get one for less) but they will absolutely save your life. You will never again ruin an entire pot of rice if you have a rice cooker in your life.

Secondly if you do not have a sushi roller then maybe you should think about getting one. While they aren’t 100% necessary, if you are just starting out making sushi, this will make it A LOT easier. If you don’t have a sushi roller mat, then there are some ways around it. You can use a thick kitchen cloth, but it will be more difficult if you are just starting out.

When we set out to make some sushi recipes for the blog we were looking for three different rolls. A roll that is pretty much all vegetable, a roll that was a little meatier and a roll that included something fried. We figured if we had those rolls, we covered most of the categories of the menu. PS. We also paired our rolls with some sriracha mayo, which is you guessed it sriracha and mayo mixed together.

Vegetable Maki

Ingredients

  • 1 cup sushi rice
  • 1/8 cup seasoned rice vinegar
  • 1 carrot, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1 avocado, sliced
  • been curd sheets, dampened
  • 2-3 nori sheets

Instructions

  1. Cook your rice in a rice cooker according to the package.
  2. Once the rice is cooked, set it aside for about 10 minutes in a new bowl. Add your seasoned rice vinegar and mix. Set your rice aside until completely cooled.
  3. Once your rice has cooled you want to add a thin layer of it to your nori sheet. Be sure to leave about 1 cm of nori without rice on it, on the top and bottom, this helps for when you have to roll it up. It helps to have a bowl of cold water next to your work space as the rice can be very sticky. Keeping your hands wet will help control the rice better.
  4. Layer your sliced vegetables of choice about halfway down your rice. You can use any variety of vegetables you prepared.
  5. Dampen your exposed nori, this will help keep everything together. Using both hands gently roll your sushi, ensuring that all your filling stays in. It is kind of like rolling a burrito, you tuck and roll. When it is completely rolled up, be sure to give your roll a good squeeze with the mat to ensure that they are together. Add more water to the seem if needed.
  6. To slice your sushi make sure you are using a very sharp knife. If you wet it, it will also help you slice through your roll.

Yam Tempura Maki

Ingredients

  • 1 cup sushi rice
  • 1/8 cup seasoned rice vinegar
  • 1 yam or sweet potato, sliced in strips about 1/4 inch thick
  • 1 cup all purpose flour
  • 1 cup ice cold water
  • pinch salt
  • pinch brown sugar
  • 1/2 tsp baking powder
  • 3 tbsp oil
  • 1 avocado, sliced (optional)

Instructions

  1. Cook your rice in a rice cooker according to the package.
  2. Once the rice is cooked, set it aside for about 10 minutes in a new bowl. Add your seasoned rice vinegar and mix. Set your rice aside until completely cooled.
  3. While the rice cools you can prepare your yam tempura. The most important aspect of tempura batter is that it is very cold. So if you are waiting for your oil to heat up, have your prepared batter int he fridge or freezer. To make your tempura batter add your flour, water, salt, sugar, baking powder and oil to a bowl and whisk. Add your potato slices to it and transfer to a fridge or freezer while you prepare to deep fry.
  4. You want to make sure you are deep frying at about 350F. Fry until golden brown and rest on a lined plate to absorb any extra oil.
  5. Once your rice has cooled you want to add a thin layer of it to your nori sheet. Be sure to leave about 1 cm of nori without rice on it, on the top and bottom, this helps for when you have to roll it up. It helps to have a bowl of cold water next to your work space as the rice can be very sticky. Keeping your hands wet will help control the rice better.
  6. Place your sliced tempura about halfway down your rice in a line, along with your avocado if you choose.
  7. Dampen your exposed nori, this will help keep everything together. Using both hands gently roll your sushi, ensuring that all your filling stays in. It is kind of like rolling a burrito, you tuck and roll. When it is completely rolled up, be sure to give your roll a good squeeze with the mat to ensure that they are together. Add more water to the seem if needed.
  8. To slice your sushi make sure you are using a very sharp knife. If you wet it, it will also help you slice through your roll.

Chick’n Teriyaki Maki

Ingredients

  • 1 cup sushi rice
  • 1/8 cup seasoned rice vinegar
  • 1/3 cup water
  • 2 tbsp soy sauce
  • 1 tbsp agave nectar
  • 1 tbsp garlic powder
  • 1 tsp ginger powder
  • 1 tbsp brown sugar
  • cornstarch slurry (1 tsp cornstarch + 1 tbsp water)
  • 1 pkg vegan tofurkey chick’n
  • 2-3 nori sheets

Instructions

  1. Cook your rice in a rice cooker according to the package.
  2. Once the rice is cooked, set it aside for about 10 minutes in a new bowl. Add your seasoned rice vinegar and mix. Set your rice aside until completely cooled.
  3. While your rice is cooling you can prepare your teriyaki chick’n. To do this in a bowl add your water, soy sauce, agave nectar, garlic powder, ginger powder and brown sugar and mix. Then add your cornstarch slurry and mix together. The cornstarch slurry will help thicken your sauce when heated.
  4. Add your vegan chick’n to a pan and heat for about 2-3 minutes. Add your soy sauce mixture and stir until your desired consistency for the sauce is reached. Remove from heat and allow to cool until the rice has cooled.
  5. Once your rice has cooled you want to add a thin layer of it to your nori sheet. Be sure to leave about 1 cm of nori without rice on it, on the top and bottom, this helps for when you have to roll it up. It helps to have a bowl of cold water next to your work space as the rice can be very sticky. Keeping your hands wet will help control the rice better.
  6. Add a good amount of your teriyaki chick’n about halfway down your rice in a thin line.
  7. Dampen your exposed nori, this will help keep everything together. Using both hands gently roll your sushi, ensuring that all your filling stays in. It is kind of like rolling a burrito, you tuck and roll. When it is completely rolled up, be sure to give your roll a good squeeze with the mat to ensure that they are together. Add more water to the seem if needed.
  8. To slice your sushi make sure you are using a very sharp knife. If you wet it, it will also help you slice through your roll.