sweetie films: Filmmaking, Production, Videography, and Editing

Vegan Sushi

Posted by Dawnee on June 7th, 2009 in Recipes

avocado, baked tofu, fast, mango, sushi, vegan

This is my first ever recipe! That I wrote, that is. And it’s so easy, it practically writes and makes itself. I’m not a sushi expert, but this is how I make it and it’s fun, tasty, and quick. You will need a bamboo 9.5 x 9.5 sushi mat. Sweetie_Roll

Sweetie Roll (Mango-Avocado-Tofu)

Makes 4 rolls

1 cup short-grain (japonica sushi) rice

2 cups water

1/3 cup rice vinegar

1/2 ripe avocado sliced lengthwise

1/2 ripe mango sliced lengthwise

3 oz. Teriyaki baked tofu (I looooove Wildwood) sliced lengthwise

4 sheets nori seaweed (I like Emerald Cove Organic Nori)

Soak and wash the rice until the water is clear. Transfer to saucepan and add 2 cups water. Cook until water is absorbed – rice should be tender and sticky. Transfer to a mixing bowl and add the rice vinegar. Mix well with a wooden spoon.

Lay 1 sheet of nori on the bamboo mat, making sure the perforations in the nori are lined up horizontally. Use your wooden spoon to spread a thin layer of rice on the nori covering the entire sheet edge to edge. Make a thin line of sushi fillings an inch from the bottom edge of your nori. Don’t place too many fillings in the roll, or it will be too big and won’t roll nice and tight.

The trick is to use the sushi mat to make your roll nice and round and uniform. Roll from the bottom, going slowly, and tucking the mat in around the nori. As you continue to roll up, use the mat to tuck the roll around itself.

And there you have it! Slice the roll into 6 even pieces, and place on your favorite sushi plate. Garnish with some pickled ginger and a dab of wasabi, and hand out the chopsticks!

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