Plant Based Sushi
Sushi is a great meal to make at home, especially if you like to experiment with different ingredients (ours are usually based on what’s lying around in our fridge that day). We don’t have a strict recipe, since we change things up so often, but here are a few of our experiments from the other day in the kitchen to get you inspired.
Comment below with any good combinations you’ve tried at home!
150g sushi rice
500 ml water
50 ml rice wine vinegar
25g fine white sugar
1/2 tsp salt
4 sheets nori
Soy sauce, pickled ginger, wasabi for serving (optional)
This is where you can have some fun, and combine ingredients as you’d like;
Crisp veggies sliced into thin strips (carrot, cucumber, avocado, red pepper, etc.)
Mango sliced into thin strips
Mushrooms, sliced into thin strips and sautéed in olive oil, soy sauce and garlic
Plant Based Ricotta
Place the rice in a sieve, and run cold water through it to wash. Drain rice and add to a medium saucepan with 500ml cold water.
Bring water to a boil. Once boiling, place lid on saucepan and reduce heat to lowest setting. Let steam for 15 minutes. After 15 minutes, take saucepan off heat and leave, covered, for 10 additional minutes (yes, this is an important step!).
While your rice is cooking, add vinegar, sugar and salt to a small saucepan and heat on low until sugar and salt are dissolved. When your rice is finished cooking, stir this mixture into the rice using a fork.
Allow rice to cool while you prepare your vegetable and other roll fillings. Everything should be sliced into thin and long sticks (ideally the length of the sheet of nori).
Set out a sushi mat, and the sheet of nori on top (shiny side down). Place a very thin layer of rice on top of the nori, leaving about 3cm of nori without rice at the top (you’ll need this to seal the roll).
Add your veggies and plant based cheese in a line on top of the rice, about 3cm from the bottom (closest to you).
Begin rolling your sushi roll by putting the tips of the four fingers of each hand on top of sushi ingredients to hold them in place, while keeping both thumbs on the back of the rolling mat closest to you. Push the mat forward until the mat is completely around the sushi roll and until the top and bottom edges of the nori meet. Continue to roll the sushi mat in a circle around the ingredients.
If needed, add a bit of water to the end of the nori to help it stick and stay closed.
Slice with a sharp knife and enjoy!
The combinations from the below photos include;
Sautéed mushrooms, avocado, plant based ricotta
Carrots, cucumber, avocado, plant based ricotta
Mango, cucumber, plant based ricotta