#plantbasedsushi

🌟 SIMPLE VEGAN SUSHI 🌟

There are so many things that you can do with vegan sushi- tempura veg, terikayi tofu, veggie mix, mushrooms, pickle ect but for this sushi party I kept it simple with just avocado, cucumber and some carrot!

Recipe:

Sushi rice

Nori (seaweed sheets)

Rice wine vinegar

Avacado

Cucumber

Carrot 

Soy sauce and sesame seeds to serve

A refreshing and light sushi roll featuring crisp cucumber and creamy avocado, perfect for vegans and those on a gluten-free diet.

Ingredients: 2 nori seaweed sheets. 1 cup sushi rice, cooked. 2 tablespoons rice vinegar. 2 teaspoons sugar. 1/2 teaspoon salt. 1 cucumber, thinly sliced lengthwise. 1 avocado, thinly sliced. 1/4 cup pickled ginger. Soy sauce, for dipping.

Instructions: In a bowl, mix rice vinegar, sugar, and salt together until the sugar and salt are completely dissolved. Mix into sushi rice that's already been cooked. Put a piece of nori on top of the bamboo sushi mat. Leave an inch of space at the top of the nori and spread a thin layer of seasoned sushi rice on top of it. Place slices of avocado and cucumber along the bottom edge of the nori. Using the bamboo mat to roll the sushi tightly, seal the edge with water. Cut the roll into small pieces that you can easily eat. Soy sauce and pickled ginger should be served with it.

Prep Time: 20 minutes

Cook Time: 0 minutes

Fresh vegetables wrapped in seasoned rice and nori sheets make this vegan sushi recipe a real treat. The homemade pickled ginger gives the dish a sour and cool taste.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 4 tablespoons rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori sheets. Assorted vegetables e.g., cucumber, avocado, carrot, bell pepper. Pickled ginger store-bought or homemade. Soy sauce and wasabi for serving.

Instructions: Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the cooker's instructions. In a small saucepan, mix rice vinegar, sugar, and salt. Heat until sugar and salt dissolve. Let it cool. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature. Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving about 1 inch empty at the top. Arrange sliced vegetables in a line across the center of the rice. Roll the sushi tightly using the bamboo mat. Wet the empty edge of nori with water to seal the roll. Slice the sushi roll into bite-sized pieces using a sharp knife. Serve the sushi with pickled ginger, soy sauce, and wasabi.

Prep Time: 30 minutes

Cook Time: 20 minutes

This vegan sushi bowl provides all the flavors of traditional sushi in a convenient bowl format. It's packed with nutritious ingredients and topped with a tangy dressing for extra flavor.

Ingredients: 2 cups sushi rice, cooked. 1 avocado, sliced. 1 cucumber, julienned. 1 carrot, julienned. 1 cup edamame, steamed. 1/4 cup pickled ginger. 1/4 cup nori seaweed, shredded. 1 tbsp sesame seeds. 1 tbsp soy sauce. 1 tbsp rice vinegar. 1 tsp agave syrup.

Instructions: In a small bowl, mix soy sauce, rice vinegar, and agave syrup to make the dressing. Divide cooked sushi rice into bowls. Arrange avocado, cucumber, carrot, and edamame on top of the rice. Drizzle dressing over the bowls. Garnish with pickled ginger, shredded nori seaweed, and sesame seeds. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Delicious vegan sushi rolls filled with creamy vegan cream cheese and crunchy vegetables, perfect for a light and satisfying meal or snack.

Ingredients: 4 nori seaweed sheets. 2 cups sushi rice, cooked. 1/2 cup vegan cream cheese. 1 small cucumber, julienned. 1 small carrot, julienned. 1/2 avocado, sliced.

Instructions: Put a piece of nori on top of the bamboo sushi mat. Cover the nori with a thin layer of cooked sushi rice, leaving about an inch of space at the top. Cover the rice with the vegan cream cheese. Line up slices of avocado, cucumber, and carrot across the middle of the rice. Start at the bottom edge of the bamboo mat and roll the sushi tightly. Spray water along the top edge of the nori sheet to seal it. Use the rest of the ingredients to make three more rolls. With a sharp knife, cut each roll into six to eight pieces. Put it on the plate with pickled ginger, soy sauce, and wasabi.

Prep Time: 20 minutes

Cook Time: 10 minutes