Vegetable Sushi Roll

I had to do a Wrap and Roll demo for my Plant-Based Pittsburgh group and the idea of making sushi rolls popped into my head in the early hours of the morning a few days before the event.    I already have the large seaweed sheets which I obtained at the Asian Food Market BOBAE in Monroeville PA.  It is a matter of deciding what to put in the sushi roll and what sauce to accompany it.  

I have never made sushi rolls before.  I was apprehensive and researched how to do it online.  When I tried rolling it, I tried it without a bamboo mat or parchment paper.  It worked!  I also got away with using plain long-grain rice instead of the short-grain or sushi rice most recipes recommend.  The added vinegar helps the long-grain rice get sticky.  Note also that my sushi rolls had the seaweed sheet at the bottom of the rice layer and not vice versa that is why it worked.   If you need to make the latter here is a site to make sushi rolls without a bamboo mat.  

I was conservative with seasoning both the rice and tofu strips with salt since the Yum Yum sauce is pretty salty.  I am watching my salt, but you can season both the rice and tofu strips with salt if you want.

Ingredients

·       2 cups cooked rice (I just used long grain rice.  Several recipes recommend sushi rice). 

·       4 tablespoons vinegar (rice wine vinegar or distilled white vinegar)

·       1 carrot, cut into thin strips

·       1 cucumber, cut into thin strips

·       1 avocado, cut into thin strips

·       Tofu (about 4 oz) drained and cut into strips (optional)

·       2 Seaweed Sheets 

Instructions

1.      In a mixing bowl, add vinegar to cooked rice and mix thoroughly. Set aside.

2.      Cut the vegetables into thin strips. Set aside.

3.      Take one seaweed sheet and spread 1 cup of rice mixture over it in a thin layer with wet hands.

4.     Arrange your fillings along the bottom third of the nori, stacking them on top.  Start rolling it.  Press it so that the roll gets tightened.

6.     Cut the roll into rounds using a serrated knife.

7.      Eat by dipping in soy sauce or Yum Yum sauce (recipe below)

 

Yum Yum Sauce

• 3/4 cup cashew vegan mayo (see recipes for vegan mayo below) 
• 1 teaspoon tomato paste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder•     
• 1/2 teaspoon smoked paprika
• 2-3 teaspoons maple syrup or to taste 
• 1/2 teaspoon Sriracha
• 1 teaspoon soy sauce
• 1/4 cup water
• 1/2 tsp black pepper

Mix all the ingredients in a bowl using a whisk or fork.

Vegan Mayo Recipes

Cashew Vegan Mayo

https://simpleveganblog.com/vegan-mayo-oil-free/

• 1 cup raw unsalted cashews (150 g)
• 1/2 cup water (125 ml)
• 1 tbsp + 1 tsp apple cider vinegar or lemon juice
• 1/4 tsp sea salt or to taste

1. Soak cashews in hot water for at least 20 minutes or in warm water overnight.
2. Drain and rinse the cashews and add them to a blender with the rest of the ingredients. Blend until smooth.
3. You can serve it immediately, although I prefer to eat it cold.
4. Keep the mayo in a sealed container in the fridge for up to 5 day

Silken Tofu Mayo

• 1 pkg silken tofu, drained.
• 2 garlic cloves
• 2 tsp Dijon
• Juice of 1/2 lemon
• 1/2 tsp vinegar
• 1/2 tsp salt
• Black pepper to taste
• 1-2 tsp maple syrup or to taste

Place the ingredients in a blender and mix till smooth.

Tofu-Based Garlicky Mayo

• 8 oz silken tofu
• 2 tablespoons raw cashews
• 1/2 lemon, juiced
• 3 tsp spicy brown mustard or Dijon or other type
• 1 tsp maple syrup (optional)
• 2 garlic cloves, minced         
• 1/2 tsp onion powder        
• 1/4 tsp salt                      
• black pepper to taste                 
• 1/8 tsp paprika               
• 1 tsp white vinegar          

                               

Blend in a small blender till smooth.  Double the recipe if you are using a big blender.