We had to bring in a snack for our last class. “A Taste of Food Writing”, the class that encouraged me to start this blog! So a bag of Doritos and a jar of salsa just wasn’t gonna cut it.
Not to mention I’ve been talking up my Holistic Nutrition background from time to time, so I thought I best bring something healthy.
And then we everyone and their brother who suffers from some kind of food allergy or intolerance, I thought I’d play it safe.
Vegan Sushi! Can’t go wrong with that! Meat free, dairy free, nut free, gluten-free and my favorite, FISH free!!
This is such an easy thing to make and especially fun for kids. Here’s what you’ll need.
A bamboo sushi rolling mat. Very inexpensive and in most grocery stores or even the dollar store. A package of nori seaweed sheets, rice and vegetables.
To make it extra healthy I use short grain brown rice.
So get the rice started.
2 cups water in a pot with a tight-fitting lid
1 cup short grain brown rice, well rinsed.
Once the water boils, add the rice, stir, replace lid and turn down to # 2 on the dial. This will take about 35 minutes to cook.
Dig out whatever fresh veg you have in the fridge. On this occasion I used peppers, carrot, cucumber and some lightly blanched asparagus.
Slice up about handful of each into thin match stick lengths ( Julienne).
Once the rice is cooked, sprinkle with rice wine vinegar, stir and leave off the lid to let it cool down.
Then get yourself set up.
Start by placing a sheet of nori on your bamboo mat. Then add about 1/4 cup of rice and spread evenly over the nori. Then add a strips of vegetables, lengthwise in the middle.
Pick up one side of bamboo roller to start the roll, then carefully roll the whole roll, and squeeze the seam together. Wrap the whole roll in the bamboo roller and move your hands up and down the roll in a sort of gentle wringing action moving your hands up and down the roll to make it even.
At this point they can be stored in the fridge in an airtight container for up to a day. Cut just before serving.
Using a serrated knife, start in the middle and then work in either direction, cutting into 1/2 inch slices.
Serve either with good quality soya sauce or make a little dipping sauce of your own. My favorite is to mix:
- 1 clove fresh garlic
- 1/2 inch chunk of fresh ginger
- 2 tbsp soya sauce
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 1/2 tsp chili flakes
Whiz it all up in a food processor or blender and away you go!!