We don’t make sushi very often, but when we do I always wonder why we don’t make it more often. It is fairly simple to compile and tasty. We like to serve this sushi with vegan spring rolls for a more satisfying meal.
Dipping these sushi rolls in some soy sauce, tamari, or coconut aminos really brings it all together for me. We all love coconut aminos the most. They are pretty easy to find at health food stores or online. I even see them popping up more often in grocery stores. They can be a little pricey though, so when we go to Trader Joe’s we always stock up since they are reasonably priced there.
Have you ever made sushi at home? Give it a try and let me know what you think in the comments below!
Sushi
1 pkg. Sushi Nori (Roasted Seaweed)
2 Cups Short Grain Brown Rice
2 T. White or Rice Vinegar
2 T. Coconut Sugar
VEGGIES
Bell Pepper, thinly sliced
Cucumber, julienned
Carrots, julienned
Sprouts
Avocado
Soy Sauce, Coconut Aminos, or Tamari for Dipping
1. Cook the rice in a rice cooker or on a stove according to package instructions. Mix the vinegar and coconut sugar together until the sugar dissolves.
2. While the rice cooks, thinly slice or julienne the vegetables.
3. When the rice is finished cooking, add the vinegar-sugar mixture to the rice and stir to combine.
4. Assemble the sushi. Take one sheet of nori and fill it with a thin layer of rice. Start from the bottom leaving about 1/3 of the nori uncovered. Add vegetables and avocado at the bottom of the nori roll. Roll the sheet carefully from bottom to top. Wet the top with a bit of water to seal the roll.
5. Allow to sit for a few minutes to allow the roll to seal, then cut the sushi into 1” rounds.
6. Enjoy these dipped in soy sauce, coconut aminos, or tamari.
If you are looking for more delicious plant-based meals to enjoy, I'm sure you will love my E-books Earth Fed Family and Whole Plant Foods. Each cookbook is filled with healthy whole-food, plant-based, oil-free and vegan recipes that our family loves.
No comments:
Post a Comment