I like to make sushi at home because you have more control over what goes into your food. It is a several step process, but so delicious it’s worth it. I would save this for the weekend when you have more time and can enjoy it 🙂
- Sushi mats
- Saran Wrap
- 1 cup short grain rice (brown or white works here I prefer brown, but you need short grain though otherwise the rice won’t stick)
- 2 cups water (to cook the rice in, probably less water if it is white rice)
- nori (seaweed you should be able to find this at a Wegmans or a Health Food Store)
- filling (this is anything you want to put in the sushi i.e. avocado, pepper, sweet potato, cashews, carrots etc.)
- Put the rice on the stove first, since this will take the longest to prepare.
- While the rice is cooking prepare the filling. I like putting steamed sweet potato in my sushi along with cashew mashed up with cayenne and honey. If you want to make something that is reminiscent of spicy tuna then take some tempeh, sriracha, and vegan mayonnaise and stir in a bowl.
- Once the rice is done put it in the freezer for about five minutes to cool otherwise you’ll burn your hands.
- While the rice is in the freezer take out the sushi mats and Saran wrap. Lay the sushi mat down and layer a piece of saran wrap to cover the mat. Then place a sheet of nori on top of the saran wrap.
- Place a bowl of water on the table, this is for when the rice gets stuck to your fingers.
- Then take the rice out of the freezer. You’ll want to thinly layer the rice over the bottom half of the nori.
- Next you put the filling in the center of the rice, horizontally. Be easy with the filling at first, it is easy to make the rolls too big.
- Once the filling is in take the bottom of the sushi mat and place the bottom edge of the nori where the top edge of the rice is. Press down hard and then peel back the mat and the saran wrap.
- Keep rolling the nori, but be sure to peel back the saran wrap (it’s not very tasty).
- Once the nori is completely rolled you’ll want to seal the edge with some water and set it aside.
- That’s it! Once you’re done rolling up all the sushi, slice it up and enjoy 🙂
**If you want to make mock spicy tuna rolls take half a block of tempeh, 1/4 cup of Sriracha sauce and 1/4 of vegan mayonaise. Break up the tempeh with a fork and then add in the sauce and mayo.**
**Steamed sweet potato mashed up with a little maple syrup and cinnamon.**
**Crushed up cashews with cayenne and honey**