“On a roll,​ like we did good in college”-Big Sean, yes this is a veggie sushi recipe

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What is your fondest food memory?  Is there a specific restaurant or dish that brings back a flood of nostalgia and leaves an unfilled void in your stomach, and in your heart. For me, I have had the absolute good fortune to live many culinary escapades, with my parents or on my own.  But nothing stands out like those evenings at the all you can eat sushi bar, where my friends and I would challenge ourselves to empty out the bottomless kitchen, ordering platters upon platters of maki rolls, fried rice, and other random plates that we accidentally ordered. We thought we were getting our money’s worth.

It is with fear in our eyes that we see the waitress approached our table with the last round of sushi that we instantly regretted.  We finish every single piece, avoiding the incidental charge.  The comatose state hits shortly after.  Struggling to stay awake, we ALWAYS have time for some ice cream.  These are the underrated nights that always brings friends a little closer together, and gives everyone that feeling of comradery after defeating the rice and fish goliath.

Becoming vegetarian would mean no more of these nights.  Fortunately for me, my parents had bought me sushi-making lessons for my birthday when I was in high school. (yes, they are cool.) So I can relive these awesome nights in the comfort of my own home, stuffing myself till I’m laying down on the hardwood floor, while keeping up with the vegetarian diet.  This recipe is best utilized when having a couple friends over, paired with some warm sake.

I’m going to show you step by step how to make the sushi rolls.

What you’ll need

  • 1 large carrot
  • 2 bell peppers, yellow and red
  • 3 cucumbers
  • 2 avocado
  • 1 bunch of cilantro
  • 2 cups sushi rice
  • 3 tbsp rice vinegar
  • 1 tsp sugar
  • water
  • 1 pack of nori seaweed sheets
  • salt
  • 2 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tsp hot sauce (sriracha or sambal is prefered)
  • 1 tsp ginger
  • 1/2 a cup of crushed peanuts
  • 1 bamboo mat (for rolling sushi)

How you’ll do it 

  1. Bring your rice to boil with 1 and a half cups of water for each cup of rice.  When the rice is boiling, bring down to low heat and cook for 11 minutes.
  2. While the rice is cooking, julienne your veggies. (Cut into thin strips)
  3. After that, combine 2 tbsp of vinegar with the sugar and salt and warm it up in the mircowave for 20 seconds.
  4. Cool the cooked rice and combine it with the vinegar mixture. This gives it that sticky rice quality.
  5. In a sauce pan, it is time to make the peanut sauce.  Combine the ginger, soy sauce, peanut butter, hot sauce, and 1 tbsp of vinegar and cook until it becomes a thick sauce. This will go ontop of the rolls once they are made and cut.
  6. Place a sheet of plastic wrap on the bambo sheet, and layer the rice.  Until you can’t see the bambo.  Place the nori sheet on top, and then the veggies on one side of the sheet like you were making a burrito.
  7. Roll the sushi with the bamboo mat, tucking in the inside of the sushi tightly.
  8. Cut with a moist, sharp knife and top with the spicy peanut sauce.
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