Photo: Sarah Ottino
Recipe for vegan sushi by Sarah Ottino
Homemade sushi is a lot of prep, but it is so worth it! It's a fun activity for families, kids, groups, and couples. It's also a lot less expensive than going out for sushi or taking it to go – you can usually make 9-10 rolls for under $20!
Another benefit of being vegan is you don't have to splurge for expensive sushi-grade fish. These sushi rolls don't even need the seafood anyway since the nori adds that umami flavor we all love. Sweet potato also adds a nice crunch and I would highly recommend frying some up for this recipe. Impress your friends and family by making this vegan sushi for your next lunch, dinner, appetizer, or party.
1 red bell pepper
1 large avocado
9-10 nori sheets
Sesame seeds for topping
Wasabi for topping
Pickled ginger for topping
Soy sauce for dipping 1 bamboo rolling mat or plastic wrap
Sushi Rice Ingredients
2 cups sushi rice
4 cups water
1/4 cup rice vinegar
4 tsp white sugar
1 tsp salt
Fried Sweet Potato Ingredients
1 large sweet potato
1/2 cup white flour
2 tbsp baking powder
2 tbsp cornstarch
1/3 cup water + more for thinning
Oil for frying
Spicy Mayo Ingredients
1/2 cup vegan mayo
4 tbsp sriracha
First, cook your sushi rice according to the instructions on the package. When the rice is cooking, mix in the vinegar, sugar, and salt in a small sauce pot and heat on the stove over medium heat. Heat it, stirring constantly, until the sugar is just dissolved.
When the rice is done cooking, fluff with a fork or spatula. Add the vinegar mixture to the sushi rice and gently mix. Then set aside to cool
Fry the sweet potato: heat 2 inches of oil in a frying pan or pot over medium-high heat. Slice the sweet potato into wedges, about 1/2 inch thick. Combine the flour, baking powder, and cornstarch in a bowl. Add the water and whisk until a pancake-like batter consistency forms (add more water a little at a time if needed). Coat the sweet potato wedges in the batter, then drop in the hot oil. Fry for 4-5 minutes or until golden brown, then transfer to a drying rack.
Prep your veggies: slice the carrot, cucumber, and pepper into long thin strips.
Make the spicy mayo by mixing the mayo and sriracha together in a small bowl.
Now you should be ready to make your sushi!
Prep your workstation: lay out your bamboo rolling mat (or use a piece of plastic wrap), have a small bowl of water nearby, and place all your veggies within arms reach.
Place a sheet of nori on your rolling mat.
Take a large scoop of rice (about 1/2 cup) and put it on the nori to the side that is closest to you.
Wet your fingers in the water, then press down on the rice until it covers 1/2 of the nori sheet.
The rice will be sticky, so you may need to keep wetting your fingers while doing this.
Next, lay out your veggies in a line on the side closest to you.
Working on the side closest to you, lift up the edge of the bamboo mat and begin to roll it over top of the sushi. If needed, hold the fillings down so they don't fall out.
Keep rolling the bamboo mat as tightly as possible.
Then, carefully unroll the bamboo mat slightly. Your sushi roll should be slightly stuck together.
Keep working and rolling until the sushi roll is fully and tightly formed.
Wet the inside edge of the nori so it creates a sticky seal and press it down to close your roll.
Place it on a cutting board seal-side down, and use a sharp serrated knife to slice it into 1-inch thick pieces.
Continue making sushi rolls until all the rice is used. Play around with different filling combinations!
Once all the sushi is made and sliced, serve with a side of soy sauce, wasabi, pickled ginger, and spicy mayo.