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Sushi

     IMG_0054IMG_0050This is by far the thing I have missed since I’ve been a vegan.  I tried making sushi a couple years ago but I could never get the rice down. If you follow the recipe bellow the rice with come out sticky which is want you need to make awesome sauce sushi.  After you get down making the rice, then making the sushi is the easy part.  Place the veggies you like on the seaweed and enjoy. I used cucumber, vegan shrimp, avocado, and carrots.  You can also use asparagus, mushrooms, radishes, and pretty much any vegetable you like. -Alex

IMG_0051Sushi

  • Cucumber
  • Vegan Shrimp
  • Avocado
  • Carrots
  • Seaweed

Cut up all veggies in ¼” in width and as long as the veggie is long.  Cut vegan shrimp the same way and put on a pan with a little olive oil and sesame seeds. Put on 300 F for about 10mins.

Put rice down on sushi roller and then seaweed. Place veggies and shrimp on the seaweed and role on the bamboo sheet. Cut sushi about 1″ in hight and serve with wasabi, ginger and duck sauce and enjoy.

IMG_0052Sticky Rice 

INGREDIENTS

SERVINGS 4-6UNITS US

DIRECTIONS

  1. Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly. Do not mix rice while on stove.
  2. Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.
  3. Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve

for sticky rice recipe: http://www.food.com/recipe/chinese-style-sticky-rice-277122