I’m nothing if not ambitious, my friends!
My family’s Easter gathering is tomorrow, and as a vegan (and even as a vegetarian), if I don’t want to starve, I have to bring at least one dish I can eat. It’s all good; I don’t expect anybody to bend over backwards to make sure there’s something for me to eat. This holiday, I decided to try something new: veggie sushi.
I’ve never had sushi before. In fact, I spent the first 36 years of my life misinformed, thinking that “sushi” meant “fish.” (It doesn’t; sushi is actually the rice). What gets wrapped in that rice? Anything you want! Including veggies.
So I got myself a $4 bamboo sushi rolling mat, and set to work.
First, I prepped (way too many) veggies.
I had red peppers, sundried tomatoes, avocado slices, green onions, carrots, and cucumber slices. I also had some shiitake mushrooms and steamed asparagus on the side, and a small batch of buffalo tempeh and a small batch of ranch tempeh spread (inspired by PPK’s Spicy Tempeh Rolls).
I got to rolling. It wasn’t as hard as I thought it would be – though the rice is super sticky (keep your hands wet!), and it seems I was over-stuffing my sushi rolls a bit. Still, it all seemed to work out. I need more practice getting the rice to the ends of the nori sheets, though.
This roll was a simple avocado, carrot, and green onion roll.
My 10-pack of nori sheets only had 9 sheets in it! Gypped! That’s OK… since I was over-stuffing the rolls, I only had enough rice for 9 rolls anyway.
(Please pardon the “well seasoned” cookie sheet. I need new ones). I left some of the ingredients sticking out of the ends, because in the very first episode of the Post Punk Kitchen, Isa did that, and the end pieces looked cool with stuff sticking out. I’m not sure mine will look quite as cool, but can’t blame a girl for trying.
Next, I discovered just how not-sharp my formerly-awesome-sharp-knife is. Not so good for cutting sushi. I cut up one roll and taste tested it (pretty good!), but I’ll cut the rest up tomorrow.
The result: my very first veggie sushi:
Not so bad, eh?!
I made a couple buffalo tempeh & cucumber rolls, a couple ranch (actually, Sanctuary Dressing) tempeh and avocado rolls, and a variety of mish-mosh veggie rolls.
I feel like something in there probably needed some salt, but maybe that’s where the soy sauce for dipping comes in.
I’m definitely stoked about sushi now! Can’t wait till July for my Vegas trip, where I will be checking out some Vegas sushi.
What’s your favorite sushi filling?