Vegan Sushi

Sushi seems like it would take a lot of skill to make, but it doesn’t really. I imagine it’s important if you’re using raw fish, but we’re not so it’s super easy and quick. There is a special sushi mat tool made from bamboo that makes it easier to roll, but it isn’t strictly necessary.

Ingredients

• Nori (Seaweed Sheets, usually come in packs of 10)
• Sushi Rice (stickier than normal white rice)
• Sushi Rice Vinegar (+1 for Kikkoman)
• Cucumber
• Carrot
• Avocado
• Mango (if you want something sweet)
• Soy Sauce
• Wasabi
• Sweet Potato

Step-by-Step

1. Cook the rice according to the instructions on the bag. Be lazy and use a rice cooker.
2. Lay your sushi mat on the counter, put a sheet of plastic wrap down on top to keep it clean (or just get it dirty).
3. Prep the veggies, cut the veggies into long strips, the avocado can be cut into avocado length strips.
4. Once the rice is done cooking, splash in a bunch of rice vinegar.
5. Place a sheet of Nori on the sushi mat, rough side up.
6. Spread a thin layer of rice all over the nori, just a couple grains thick. Water will prevent the rice from sticking to your hands or spreading spoon.
7. Line up your fillings (cucumber, carrot, avocado, mango, etc.) in a line close to the bottom edge.
8. Roll! This takes some practice, but the idea is to tuck the ingredients into the middle and kinda smoosh gently as you roll to make it stick together.
9. Slice! Hold the roll tightly next to where you’re going to cut, and slice with a sharp knife assertively to prevent it from falling apart. The ends are more likely to fall apart, don’t worry too much about it if the first cut is messy.
10. Serve with wasabi, soy sauce, and spare rice.