So I make sushi at home now. Because let’s face it, finding sushi out and about vegan is delish but often contains unwanted/added sugar, salt, or oil. So yeah, home is best for this mama!
There are so many options for fillings (single ingredients or combine them?!), and your dipping sauce can be as simple as low sodium soy sauce, coconut aminos, or Bragg’s aminos. Heck if you’re feeling adventurous check out Brand New Vegan’s Chili Sauce! We go simple around here and the kids dig it! Here is the “easy” way to get delish homemade sushi.
First make some rice. I have tried sushi rice and kids didn’t care for the texture as much. We use jasmine rice in my IP for just about anything (except risotto). Just give it a SUPER QUICK rinse so some starch is left to make it “sticky”. While rice is cooking very thinly slice your filling ingredients. Then gather them all within arms reach!
After gathering your ingredients carefully spread about 1/2-1c of rice over your Nori. The more rice you use the thicker your roll will be.
Next gather fillings and layer them one at a time toward the left side of the Nori. You’ll want enough room to pull the Nori OVER the fillings and tightly squeeze the ingredients, then slowly and tightly continue wrapping the rest. They will move around a bit but if you wrap them tight you’ll keep ‘em together! After rolling, give it a little “squeeze” to keep it all sealed up. (You CAN buy bamboo mats or tube filing apparatuses for this purpose but I love the challenge or just doing it by hand!).
Then grab your sharpest knife and slice!
Nom nom sushi!
This one ☝️ was cucumber, avocado, and carrot. I have one kiddo who prefers only cucumber/carrot. One kiddo who prefers JUST avocado. One kid who just wants rice 😂.
This week we’ve had A LOT of sushi so I branched out a bit and tried a BUNCH of vegs for mine. This one ☝️ was carrot, cucumber, avocado, canned (and sliced) mushroom, and bell pepper. It was SO good!
Happy sushi rolling 😊