Homemade Vegan Sushi Rolls Recipes

VEGAN SUSHI

Steps:

• Rinse the sushi rice in a fine mesh colander under cold water.
• Either cook the rice in your Instant Pot or cook it on the stove top. If you are using an Instant Pot use the rice setting (low pressure for 12 minutes). Allow the pressure to release naturally. The rice should be tender and the water should be completely absorbed. If you are cooking it on the stove top, bring the rice with the water to a boil, then reduce the heat to low, cover, and cook for 20 minutes. I usually prefer to make sushi rice in my Instant Pot.
• Combine the rice vinegar, the sugar, and the salt in a small bowl. Add the cooked rice to a large bowl and stir in the vinegar sugar mixture until well combined. Let it cool down. Cover the bowl of rice with a damp napkin or kitchen cloth until it's ready to use.
• In the meanwhile, cut the cucumber, the carrots, the avocado, and the tofu in thin strips. Heat some oil in a flat pan and cook the tofu strips for about 4 minutes on high heat until crispy. Add a tablespoon of soy sauce while cooking.
• Place a nori sheet lengthwise on a bamboo rolling mat with the shiny side down. Fill a shallow bowl with cool water and wet your hands. Take a handful of rice and place it in the center of the nori sheet. Spread evenly, leaving a 3/4 - inch strip of the nori sheet uncovered on the top.
• Place some thin strips of cucumber, carrot, tofu and avocado in a line on the near edge of the nori sheet. Make sure not to overfill the nori.
• Tuck your thumbs underneath the bamboo mat and hold the ingredients with your fingers. Then roll the bamboo mat and the nori sheet towards your fingers with slight pressure. Make sure that the ingredients are fully covered with the rice and the nori sheet. Roll slowly to ensure that the sushi is rolled evenly.
• Wet your fingers again in the shallow bowl of cool water and moisturize the uncovered strip of the nori sheet. Then completely roll up the nori sheet with the bamboo mat.
• Place the sushi roll on a cutting board and carefully cut it in half with a sharp knife. Put the knife under cold water before and after cutting. Put the sushi halves beside each other and carefully cut them into small slices.
• Sprinkle the vegan sushi rolls with sesame seeds and serve with soy sauce. If you want you could also add wasabi and pickled ginger.

HOMEMADE VEGAN SUSHI ROLLS

Steps:

• Thoroughly rinse rice until water runs clear
• Cook rice according to steamer instructions
• Let rice thoroughly cool and transfer to nonmetallic bowl
• Mix vinegar, sugar, and salt until dissolved and pour into rice
• Gently mix rice to incorporate seasoning
• Prepare veggies and cut into strips
• Be sure and deseed cucumber
• With rough side facing up, apply rice to nori sheet covering all edges.
• Apply rice 1/2" thick and leave top 1" of Nori Sheet bare.
• Layer veggies on botton of nori and with a mat, or a towel carefully roll nori keeping all veggies tucked inside roll.
• Slice with a wet knife
• Keep hands and knife rinsed from sticky rice at all times
• Season with tastes sesame seeds if desired.
• Use Soy Sauce and Thai Sweet Chile Sauce for dipping.

VEGGIE SUSHI 4 WAYS RECIPE BY TASTY

Steps:

• In a small pot over medium heat, add the rice vinegar, sugar, and salt and whisk to combine. Bring to a boil and continue whisking until the salt and sugar have dissolved. Remove the pot from the heat.
• Add the cooked sushi rice to a large bowl and the cooked black rice to a separate medium bowl. Add ¾ of the rice vinegar mixture to the sushi rice and the remaining ¼ to the forbidden rice. Mix until the vinegar mixture is well distributed.
• Make the shiitake veggie roll: Heat the sesame oil in a medium pan over medium heat. Once the oil is simmering, add the shiitake mushrooms, soy sauce, garlic powder, and pepper and cook for 6-8 minutes, until the mushrooms have released their juices and begin to crisp up.
• Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Fill a small bowl with water to dip your fingers into--this will prevent them from getting sticky when handling the rice. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
• Over the bottom quarter of the nori, layer the spinach, cucumber, carrot, and shiitake mushrooms. Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
• Make the sweet potato tempura roll: Heat the vegetable oil in a medium pot until it reaches 375ºF (190ºC).
• In a medium bowl, combine the flour, baking powder, salt, and pepper and mix well with a fork. Pour in the ice water and mix until incorporated--some lumps are okay. Drop the sweet potato sticks into the batter and toss with your fingers to ensure they are thoroughly coated.
• Transfer a few of the sweet potato sticks at a time to a spider and carefully drop them into the hot oil. Cook for 3-4 minutes, until crispy, then transfer to a paper towel-lined plate.
• Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
• Over the bottom quarter of the nori, layer the sweet potato tempura and avocado. Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
• Make the avocado cucumber mango roll: Place 1 sheet of nori over a bamboo sushi mat. Scoop the forbidden rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
• Over the bottom quarter of the nori, layer the avocado, cucumber, and mango. Use your fingers to hold the filling in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
• Make the teriyaki tofu roll: Place 1 sheet of nori over a bamboo sushi mat. Scoop the remaining cup of sushi rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
• Over the bottom quarter of the roll, layer the teriyaki tofu, red bell pepper, and carrot. Use your fingers to hold the filling in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
• Serve the sushi with wasabi, pickled ginger, and soy sauce.
• Enjoy!

HOMEMADE VEGAN SUSHI ROLLS

Steps:

• Slice the tofu into thin strips. In a bowl mix the rest of the ingredients: soy sauce, coconut sugar, rice vinegar, garlic, and ginger. Place the sliced tofu into the sauce and let marinate for 10-15 minutes. After, cook the tofu in a pan until cooked on all sides and crispy. Once cooked, remove it from the pan and set it aside. Now, add the sauce to the pan and let it cook down and reduce, then drizzle it over the cooked tofu.
• Wash the rice under running water, then cook it in salted water. Use about 370 ml (1 1/2 cup) of water for 250 grams (1 cup) of rice. Let it cook on low heat until the rice has soaked up most of the water, then turn off the heat and let sit in a covered pot for another 10 minutes. Drop the cooked rice onto a large dish.
• Separately, combine rice vinegar and sugar until the sugar is dissolved. Drizzle the mixture on top of the cooked rice and mix to combine. This will help the rice get sticky and add a distinct sushi flavor. Spread the rice out to cool down.
• Prepare the rest of the ingredients: slice the vegetables and fruit into equally sized thin strips.
• Assemble the sushi rolls: Place a sheet of nori seaweed, shiny side down, onto your work surface. Spread the cooked rice with wet fingers in a thin layer on the seaweed, leaving about 2 cm on the top. Top with rows of vegetables, fruit, and tofu, filling the nori from one side to the other, but not overfilling it. Roll the nori from the bottom over the filling, making a firm roll as you go, but be gentle or the seaweed can break. Wet the top of the nori and press to seal.
• Using a sharp knife slice the sushi roll into bite-sized pieces and place them on a serving dish.
• Repeat until you use up the ingredients.
• Serve with some soy sauce to dip and a sprinkle of sesame seeds on top.

HOMEMADE VEGETARIAN SUSHI ROLLS

Steps:

• Slice cucumber into wide, flat pieces and blot with a paper towel to dry.
• Lay cucumber slices flat on a work surface, slightly overlapping each piece. Place nori sheet on top and arrange bell pepper and carrot slices along the edge that is closest to you. Gently roll the sushi, slice into 6 pieces, and top with avocado slices.