Month: October 2019

Today I’m sharing a staple in my kitchen: veggie sushi. Summer or winter, rain or shine, sushi is always a hit with me! And, bae requests it non-stop… even before he was vegan 🙂

A key part of our sushi addiction is dipping it in teriyaki–it just takes it to the next level. It’s also really flexible in what you can add for fillings, as long as you have avocado and carrot on hand as a base. It’s both light and filling somehow, and packs in those veggies in a way that tastes totally addictive!

Makes 2 large rolls (serves 1-2)

Ingredients

• 1 cup sushi rice
• 1.2 cups water
• 1 tbsp seasoned rice vinegar (or use 1 tbsp rice vinegar + 2 tsp sugar + 1/4 tsp salt)
• 2 nori sheets
• 1 avocado
• 1 big carrot
• 1/2 cucumber (optional)
• Teriyaki sauce for dipping
• Add-in ideas: tofu, mushrooms, sweet potato

Directions

1. Cook the rice in a rice cooker or on the stove. Stir in seasoned rice vinegar, and set aside to cool while you prepare other ingredients.
2. Cut avocado in half, and slice each half lengthwise into ~6-7 slices.
3. Using a vegetable peeler, peel the carrot into ribbons. Or, if preferred, cut into matchsticks.
4. Slice cucumber or other ingredients into a similar size.
5. Get a small bowl with 2-4 tbsp of water in it, and set near your sushi-rolling area.
6. Place a nori sheet onto a sushi mat or clean tea towel. Spread half of the rice evenly across the nori, leaving the top 1″ free. Lay half the veggies on top of the rice about 2″ from the bottom, layering them in a stack. Dip your finger in the small bowl of water and wet the top rice-free 1″ of the nori; this will make it stick to itself!
7. Lift the bottom of the nori + rice sheet and roll it over the vegetables, and keep rolling it over itself all the way to the top. Add more water to the outside of the seam if necessary. Squeeze the roll a little bit to keep everything together. (Check out a nice sushi rolling guide here.)
8. Repeat steps 6 & 7, but using the remaining half of the rice and veggies.
9. Slice into 1″ rolls, or keep them as sushi burritos (my preferred way to eat them!)
10. Dip in teriyaki, soy sauce, or spicy vegan mayo, and enjoy!