Sushi makes a refreshing yet satisfying meal, but I never tried to create my own at home because it seems complicated. Well one night my tummy rumblings won out over my fear, and I decided to make edamame, vegetable tempura, and three different vegan sushi rolls.
First off, conquer your fear of making beautiful and delicious sushi by watching the Hippy Gourmet’s step-by-step video. I love this guy and his tie-dye video graphics. He uses some ingredients that you may not have, but the beauty of sushi is trying different flavors, so go with what you’ve got. A couple things not mentioned in the video: 1. If you don’t have a bamboo mat, you can use a placemat covered with saran. 2. It is crucial to use sushi rice – other types of rice don’t get sticky enough to adhere to the nori. Okay, on to the food…
1 bag edamame, frozen, in pods
2 tbsp salt
Boil a pot of water with 1 tbsp salt. Add edamame and boil for about 5 minutes, or follow instructions on the bag if you’re using frozen. Drain the edamame, place in a bowl, and salt. That was easy!
Tempura batter: (recipe from The Flying Vegan)
- 1 cup flour
- 3 tsp. mustard powder
- 1 tsp. salt
- 1 tsp. black pepper
- 1 1/2 tsp. baking powder
- 3/4 cup ice water
- 1 cup broccoli crowns
- 1 yellow squash, 1/2 inch thick slices
- 1 zuchinni, 1/2 inch thick slices
- 1 sweet potato, 1/2 inch thick slices
- 1 cup okra
Tempura instructions: Heat about an inch of oil (canola or corn work well) in a frying pan over medium high heat. In a medium bowl, combine batter ingredients and mix well. Using tongs, dip each veggie into the batter and then immediately place in oil. Veggies should take around 3 to 5 minutes to turn crispy and golden brown. Then, remove veggies from oil with tongs and place on a plate covered with a paper towel to soak up excess oil.
- 3 sheets toasted nori
- 2 cups sushi rice
- 1/4 cup crushed roasted macadamia nuts
- 1 avocado
- 1/2 cucumber, sliced into strips
- 1/4 cup tempura sweet potato (from recipe above)
- 1/8 cup diced green onions
- 1 carrot, sliced into strips
- 1 tbsp. vegan mayonnaise
- 1/8 cup esame seeds
Cover a place mat or bamboo mat with saran wrap. Lay out one sheet of toasted nori, wet your hands, and add a handful of rice to the nori sheet, pressing rice down as you go. Leave about an inch of rice-free nori at the top edge. The rice is very sticky, so keep wetting your hands if you’re having a rice catastrophe. Next, lay out a thin strip of each vegetable down the middle of the nori, parallel to the rice-free edge. Once you are done adding ingredients, use your place mat to gently roll the nori into a cylinder. You can wet the rice-free top edge of the nori, so that when the edges meet, they will stick together. Remove the place mat and you should have an adorable cylinder of sushi goodness. Cut into rolls about 1.5 inches wide, or about 6 pieces per cylinder. Add sesame seeds to garnish. Repeat this process with other ingredients to make different rolls. I made one cucumber avocado roll, one avocado macadamia nut roll, and one sweet potato tempura with vegan mayo roll.
The sushi is ready to eat! Serve with soy sauce, and wasabi and pickled ginger if you have it.