Vegan Sushi rolls and sushi rice recipe

Vegan Sushi rolls

EASY Vegan sushi rolls:

Ingredients

• Cooked white rice, still warm.
• Flat seaweed sheets, Nori.
• Wasabe or dry mustard powder
• Soy sauce

Optional ingredients:

• Rice wine vinegar
• black sesame seeds
• Pickled ginger
• Chives, chopped
• Partially cooked carrot sticks
• Or shredded
• Cucumbers, cut in thin sticks
• Firm Tofu cut in long sticks
• Bell peppers
• Avocado
• Daikon
• All cut into long thin sticks

Instructions:

1. Lay out a piece of seaweed.
2. Top with about 1/3 c warm rice at one end.
3. Sprinkle rice with a little soy sauce (optional)
4. Roll up tightly, like jelly roll.
5. Seal edge with just a touch of Wasabe paste or soy sauce, or water.
6. Slice with a sharp serrated knife.

For Optional ingredients:

1. Add a stick of carrot, tofu, cucumber, red pepper, or whatever to the rice, and roll up tightly, and seal. Slice as before.
2. Optional: Sprinkle tops with a little sesame seed and/or chives. (can also mix some into the rice before rolling)

Serve with wasabi paste or hot mustard. (Mix mustard powder with a little water or soy sauce)

Or just soy sauce

Tips:

1. You can either lay out all the ingredients and have your guests roll them or you can prepare them and slice them in 1 inch pieces. If you aren't familiar with Wasabe it is HOT! It comes in a tube for easy use, or in dry powder. (Watch ingredients though... I have seen some Wasabe paste made with Lactose!)
2. If you can't find vegan Wasabe, just use regular dry mustard powder, and add enough water to form a paste.... It is very hot too!
3. Just a small dab will seal the roll.
4. NOTES: Seaweed is found usually in the oriental sections of super markets. They come in flat packs, about the size of a piece of paper.
5. Be sure and put extra Wasabe or mustard paste on the table for people to use at their own risk.
6. It turns into a fun part of the gathering just watching people put too much Wasabe on their sushi roll!
7. I make these all the time for a quick lunch for myself...
8. You can roll the sushi without the seaweed, if you prefer, but it takes practice, using a bamboo matt.

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Traditional SUSHI RICE:

• Use 2 C Short grain rice. Rinse until water runs clear.
• Put rice, 1 t salt and 2 C water in pan. Sit 10 minutes.
• Cover bring to boil
• reduce to simmer very low, 15 minutes, DO NOT UNCOVER.
• Remove from heat and sit with lid on for 10 minutes.
• Spread rice on sheet pan to cool
• Heat 2 T rice vinegar
• 2 T sugar
• 1/2 t salt
• Until sugar dissolves
• Gently Mix into cooled rice.
• Roll up as above.
• Can be made up to 6 hours in advance. Slice right before serving.

Its important to blend rice gently so not to mash.

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