I’m obsessed with sushi, but it’s time I posted a vegan friendly sushi recipe that’s not only appealing to sushi consumers, but health conscious individuals too. This recipe is simple & hearty, especially after you make two rolls & a few hand rolls.Print
- 1 cup of brown rice, cooked
- 2 Tbsp of rice vinegar
- 1 Tbsp of water
- 1 Tbsp of coconut sugar or raw sugar
- 1 tsp of salt
- 1 Cucumber, julienne
- 1 Avocado, sliced
- 1–2 Tbsp of hot chili or sesame chili oil
- Bamboo rolling mat
- Handful of enoki
- Nori sheets
- 1. Prepare the brown rice with 1:1.5 rice to water ratio. When finished, add in salt, rice vinegar, sugar, & the extra 1 Tbsp of water. Mix well & set aside to cool slightly.
- 2. In a small pan on medium high heat, pour the sesame chili oil in & wait about 2 minutes. Sautée the enoki for about 4 to 5 minutes depending on how crunchy or soft you want the enoki to be. Set aside onto a clean plate with a paper towel to soak up excess oil.
- 3. With wet hands, scoop out the rice onto a full sheet of nori (horizontal length should be longer than vertical) with the shiny side on the bottom. Spread the rice across the sheet, leaving at least half an inch of room left at the bottom. Do not pack the sheet too much, you want to be able to see bits of nori through the rice.
- 4. Take your sliced cucumber, avocado, & enoki to place in the middle of the rice. Roll up the sushi, cut it with an extra sharp knife (it helps if it’s wet), & enjoy.
- You can use any kind of vegetables to put into a sushi roll, so don’t limit yourself to just cucumber, avocado, & enoki. Think lettuce, arugula, tomatoes, eggplant, carrots, & much, much, more. No one said it has to be restricted to Japanese ingredients, so have at it!