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Sushi Rolls. Makizushi.

Vegan Sushi Rolls. Put anything you want in it that doesn’t have a face. Be creative.

It can seem daunting, but you will not regret it. Making the sushi rice is the most difficult part; or seems as much. It really is not as hard as it seems. The trick is to be present when you are cooking it. (or you could use a rice cooker)

Sushi Rice. Shari.

2 Cups organic sushi rice. (I buy bulk from a food cooperative)

2 1/4 C water

1 Tsp salt

1/4 C rice vinegar (to splash on rice right after you have cooked it and rice is still hot)

Tsp of evaporated cane sugar or other vegan sugar. (i recommend it, but it’s optional)

Measure 2 cups of sushi rice and pour into a pot that you will use to cook it. Wash the rice with water while stirring with a spoon. Carefully dump the cloudy water. Repeat maybe 15 times to get the water much more clear. Don’t be a perfectionist about it. The water doesn’t get completely clear.  Next, pour the rice into a strainer/fine holed colander. Dump the water out of the pot. Set the mesh strainer/colander with rice in it over the pot to dry for about twenty minutes to half an hour. Let it dry. (I am not quite sure why we let it dry like this, but I read it in several different places, so that’s what I did, and it came out great!

Pour the dried rice back into the pot. Add the 2 1/4 Cups water in the pot. Add a tsp of salt. Bring to a boil. Turn down to medium low heat; like maybe a number 3 on your stove. Keep an eye on it. Check the rice in about 10 minutes. You will know when the rice is done, as you won’t see any water, and you can lift off the top, stir, and you will see how sticky the rice is. Turn off the stove/heat.

This sounds complicated, but it is very easy. Pour 1/4 cup organic rice vinegar into a measuring cup. Add 1/4 tsp of sugar. Stir for a couple minutes until you no longer see sugar crystals. Pour slowly on top of cooked rice in different places in the pot while stirring the rice. Try to get it all over the rice. Set aside the measuring cup and stir the rice while it is still hot. This gives the rice a slight sheen, and gives it a bit of flavor which will enhance it when you are eating your sushi rolls. Before I made the rice I wondered why anyone would do this; but once you taste you understand! Cool the rice in the refrigerator for at least an hour. I made the rice in the evening and made the sushi rolls the next day. Why? When you use hot rice on a seaweed/nori roll, it can destroy and rip the nori. It’s that simple.

Making the rolls/makizushi

I bought a sushi mat. It cost $2.99. Lay the mat out. Put a sheet of seaweed/Nori on it. Look at the photo. Cut up ingredients in thin strips that peak your interest. I cut strips of carrots, cucumber and avocado. I buy cream cheese and products like this very infrequently, but the brand I used to make the makizushi was Galaxy Nutritional Foods vegan brand cream cheese. Get a bowl with ice water for dipping your hands in before you scoop out rice with your hands to spread across the seaweed sheet. Spread out the rice on the nori on top of the sushi mat. You may have to re-dip your hands in the ice water. It’s not too uncomfortable. :) When you spread the rice out on top of the nori sheet, please keep in mind it does NOT have to be anywhere near perfect; just try to spread it thinly and in a somewhat even fashion. Tip: Be concerned less with getting rice to the top and bottom, and more concerned with making sure the rice comes close to the edge on the sides on the left and right. See photo. Seriously; do not try to be perfect with this, as when you roll it everything comes together beautifully.


Spread out the strips of whatever goodies you have cut and put them on the sheet of nori like so.

Hold the ingredients on top of the rice with a finger or two while you roll.

Roll ALL the way to the end, and then slide slowly back; sort of tucking in your fingertips as you see in the photo. Don’t be afraid of applying pressure with your fingertips.

Voila! Here you have a sushi roll! It only takes a couple rolls to get it right, but even the first one will come out fine I can guarantee you!

Once you have several, you will want to cut them. It is important to have a sharp knife so you are not slicing through them to roughly. A sharp knife is a wonderful tool for makizushi, to have those really nice clean cuts.

I can be lazy sometimes, so I bought already sliced and slightly pickled ginger.

Here you can see the yummy goodness that your stomach is waiting to digest!

Pour some wheat free, low sodium tamari into a bowl. Whisk into the bowl some garlic granules. Take an individual piece of sushi, dip into the tamari, and put a piece of pickled ginger on top. MMMM! Your body will thank you!

Share the recipe with everyone! Spare the non human animals!