This vegetarian sushi method is more of a tutorial to get you started. Once you get straight through a few practice sessions, sushi makes an incredibly easy vegan dish for a snack, supper or addition to your next pot luck.
Sea vegetables are packed with minerals, and the nori sheets used in production sushi are a tasty way to get his highly nutritious food into your diet.
This method will serve 4 citizen as a main dish.
Vegetarian Sushi method Ingredients
1 cup short grain brown rice 1-2 Tbsp brown rice or apple cider vinegar 4 sheets of nori 1 carrot, julienned Section of zucchini, julienned 1 mushroom, sliced 1 Tbsp tamari (or soy sauce) 1 green onion, sliced lengthwise
Vegetarian Sushi Equipment
You'll find things much easier if you get a sushi rolling mat, although it isn't necessary. There are kits with a lot of fancy stuff that are expensive, but you can find a rolling mat individually for a few dollars. There should be some in a grocery store or a Chinese food store.
Vegetarian Sushi method Directions
Before you start, cook the rice by bringing 2 cups of lightly salted water to a boil, adding the rice and then turning it down to simmer for 45 minutes. In place of white sushi rice, the short grain brown rice is sticky sufficient but has more nutrients than white. Long grain brown rice will not work. Stir in a tablespoon or two of vinegar, so that the rice sticks to itself, and let it cool. The mushrooms need to be started ahead of time as well. Place the slices in a package with a lid that seals, then add a pinch of sea salt and about a tablespoon of tamari, seal the package and shake. Leave the mushrooms for about an hour, and they will come to be soft. The excess tamari needs to be squeezed off the mushrooms, since it will seep straight through your sushi roll and make things too moist. Lay a nori sheet out on the rolling mat, with the grooves in the nori parallel to the direction you're facing. Spread rice onto the nori sheet, leaving a gap on the back edge to seal the roll. Lay a small estimate of vegetables in a row on the edge of the sheet closest to you, perpendicular to the direction you are facing. Roll the sheet colse to that row of vegetables. You'll need to press tightly backwards (to you), and slightly down onto the roll. Don't squish it, but the roll should be tight. Take the rolling mat out a bit so that you don't roll it into the sushi, and continue rolling tightly until you get to the end of the nori, where the gap was left to seal the roll closed. Letting the sushi roll sit a few minutes allows the nori to soften from the moisture in the rice. Once it's ready, cut the roll into slices and you now have created the perfect vegetarian sushi recipe. The coarse accompaniments are a dipping bowl of tamari, pickled ginger and wasabi.
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