I decided to throw a vegan lunch and what better a vegan appetizer than sushi.
The only problem I had was that I don’t own a sushi mat. So I used Google and low and behold, one of my favorite recipe blogs had instructions for just that! Sushi without a mat!
This recipe is from the minimalist baker, one of my blog crushes. I adapted the recipe slightly to make it even easier!
Change the filling to whatever you want and whatever you do have some fun with it!
For the Rice
- 1 cup/mug sushi rice
- 2 cups/mug water
- 4 sheets nori (dried seaweed)
- 1 cup chopped veggies – (carrot, cucumber, red pepper, avocado-whatever you like, better if you mix the colors)
- Soy sauce, pickled ginger, wasabi for serving
(Optional extras: you can choose whatever filling you like to go into the sushi, it is pretty easy, so adapt away!)
- Start by preparing your rice. Rinse rice in a fine mesh strainer until your water runs clear. Then add to a medium saucepan with water and bring to a boil. Once it boils reduce heat to low, cover and cook until water is completely absorbed – about 15 minutes.
- In the meantime, prep your veggies by chopping them into thin pieces. If they’re too bulky they won’t allow the sushi to roll well.
- Now it’s time to roll: grab a thick towel and fold it over into a rectangle and place it on a flat surface, then top with a sheet of nori.
- Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori, making sure it’s not too thick or your roll will be all rice and no filling.
- Then, arrange a serving of your veggies or preferred filling in a line at the bottom 3/4 of the rice closest to you.
- Start to roll the nori and rice over with your fingers, and once the veggies are covered, roll over the towel, using it to mold and compress the roll
- Continue until it’s all the way rolled up.
- Slice with a sharp knife and set aside.
Serve with pickled ginger, soy sauce and wasabi.