I was never brave enough to try “real” sushi with raw fish. YUCK! However, I did start really liking sushi when I tried a plant based version of it. This is a simple dish that you can fix and take to your next gathering. It’s a great finger food at picnics. While making sushi might seem a little intimidating at first, it is really not too hard once you get the hang of it. I hope you enjoy!
I took this to a plant based potluck and it went over very well. This potluck was sponsored by the Plant Based Nutrition Support Group. They are nationwide and they help people become better informed about plant based eating. There might be a group near you. CLICK HERE for a link to their website.
To make the sushi:
Boil cup of sushi/sticky rice with 2 cups of water. Boil until the rice is tender and the water is gone.
Add about 1/3 cup rice vinegar and mix thoroughly. Let sit until cool.
Cut up a portabella mushroom into 1/4 inch slices.
Saute mushrooms in veggie broth, tamari, amino acids, and/or vegan Worcestershire sauce. The mushrooms can be sauteed in anything you like. These are the things I chose. Cook until the mushrooms are tender and the liquid is absorbed. Set aside to cool.
Cut up a peeled cucumber into thin strips. Set aside.
Peel a carrot and make several strips of carrot using the peeler. Set aside.
Cut up handful of spinach. Set aside.
Get all of your ingredients ready.
Take one nori (seaweed) sheet and put on enough sticky rice for a thin layer. Leave one end (the last bit you will be rolling up) without rice. This will be used to seal the sushi shut.
Sprinkle on some of the spinach.
Lay on 1 layer of mushrooms that stretch across the sushi. Put this about 1/4 the way up the sushi.
Lay on some carrot strips.
Lay on 2 cucumber strips. Sprinkle with salt (optional)
Sprinkle with sesame seeds.
Carefully fold over the end closest to you so that it encloses all the veggies. Keep rolling until you get to the end that has been left of the nori without rice. Take a bit of water and coat the end.
Using the sushi mat, roll and press the nori shut.
Cut using a wet serrated knife.
For the dipping sauce:
3 T rice wine vinegar
2 T Tamari
1 tsp. fresh minced ginger
1/2 tsp. organic sugar
1/2 tsp. sesame oil
Mix thoroughly. Use as dip or spoon over each sushi slice.
If you try this recipe I would love to hear your thoughts. Leave a comment below. Thanks!