Vegan Sushi

Vegan Sushi

 

Note: You can put whatever fillings you prefer in your sushi. Avocado, cucumbers, red onions, and carrots are a great place to start! I also have some more ideas below!

 

The Basic Idea

 

Ingredients:

 

-Nori Sheets

-1/4 cup of cooked rice of choice for each roll

-Water for wetting the nori sheets

Sushi rolling mat

 

Directions:

 

1. Place the nori sheet shiny side down on the sushi roller. Spread the rice in the center of the nori sheet in a thin layer, leaving about an inch on the top and bottom of the nori sheet lengthwise

2. Place your fillings of choice in the center of the rice, being sure to do so lengthwise and in straight lines. Try to concentrate the fillings in the center of the rice. Dip you finger into the water and wet the top and bottom portions of the nori sheet

3. Using the bottom side of the mat, roll the nori sheet to the center, over the fillings. Gently squeeze the mat over the fillings. Then, continue to roll until the sushi roll is closed and you have a log shape.

 

 

Vegan California Roll

 

Ingredients:

 

-1/4 cup Vegan Crab (I used the Verisoy brand)

-1/4 Avocado, sliced lengthwise

-Cucumber, sliced in half, then lengthwise

-1 tablespoon Vegan Cream Cheese

-Nori Sheets

-1/4 cup of cooked rice of choice for each roll

-Water for wetting the nori sheets

-Sushi rolling mat

 

Directions:

 

1. Place the nori sheet shiny side down on the sushi roller. Spread the cream cheese in a thin layer on the nori, leaving about an inch on the top and bottom of the nori sheets lengthwise. Spread the rice over the cream cheese in a thin layer

2. Place the crab, avocado, and cucumber in the center of the rice being sure to do so lengthwise and in narrow, straight lines. Dip you finger into the water and wet the top and bottom portions of the nori sheet

3. Using  the bottom side of the mat (closest to you), roll the nori sheet to the center, over the fillings. Gently squeeze the mat over the fillings. Then, continue to roll until the sushi roll is closed and you have a log shape.

 

Tempura Shrimp and Vegetables

 

Ingredients:

 

-2 tablespoons Flour

-2 tablespoons Corn Starch

-Water

-Vegan Shrimp

-Vegetables of choice (I used Japanese Sweet Potatoes)

The Following Seasonings to Taste:

-Salt

-Pepper

-Garlic Powder

-Onion Powder

Oil for frying

 

Directions:

 

1. In a small bowl, combine the flour, corn starch, salt, and pepper. Gradually add the water until you reach a thin pancake batter consistency

2. Season your shrimp and vegetables to taste

3. Heat the oil on medium high heat. Dip the shrimp and vegetables into the batter and fry until golden brown.

 

Glazed Tofu

 

Ingredients:

 

-1/2 Block Extra Firm Tofu

-1/4 cup Soy Sauce

-1/4 cup Plum Sauce (you can also use Sweet Chili Sauce)

-2 tablespoons Sesame Oil

The Following Seasonings to Taste:

-Black Pepper

-Garlic Powder

-Onion Powder

-Dried Thyme

 

Directions:

 

1. Drain and slice the tofu into 1/2 sticks

2. Place the tofu into a bowl and add the remaining ingredients. Gently mix well

3. Bake the tofu at 400º F for about 20 minutes or until it has become slightly crispy and caramelized. 

 

 

Sautéed Mushrooms

 

Ingredients:

 

-1 cup of Mushrooms, sliced

-2 tablespoons Sesame Oil

-2 tablespoons Soy Sauce

The Following Seasonings to Taste:

-Black Pepper

-Garlic Powder

-Onion Powder

-Dried Thyme

 

Directions:

 

1. In a medium pan, heat the sesame oil. Add the mushrooms and the seasonings. Sauté until the mushrooms have softened and are slightly browned

2. Deglaze the pan with the soy sauce. Sauté for an additional 2-3 minutes until the soy sauce has caramelized. 

 

 

Spicy Mayo

 

Ingredients:

 

-2 tablespoons Vegan Mayo

-1 tablespoon Sriracha

-1 teaspoon Sesame Oil

 

Directions:

 

1. Place all the ingredients in a small bowl and stir well to combine.