This recipe is inspired by that one day before you go food shopping, and you have to use random items in the fridge. Haters are gonna tell you it’s not real sushi (hatas gonna hate)! To be honest with you, this is an awesome way to have food that tastes amazing, while eating lots of veggies. This is perfect on a Sunday afternoon, where you got a little time to get creative and have fun. Vegan or not, I promise you will love it.
In the making of this recipe, I decided to use: carrots, cucumbers, and avocados as my veggies of choice. Feel free to use the veg you have available, as long as you have something crunchy (carrots, cucumber, asparagus) and something creamy (cream cheese, avocado). This recipe is to help you get experimental and creative with your sushi, while maintaining your awesome healthy lifestyle. It’s all about balance baby! ❤
Okay, here we go!
You’re going to start by marinating your tempeh and mushroom – and yes it’s very important! If you want your food to taste good, you need to season your stuff! Especially if you eat mostly, or only, veggies every day. In a small glass container, I have thinly sliced tempeh and mushrooms. On top of that, I poured in a mixture of (coconut aminos, chili garlic sauce, maple syrup, garlic, and apple cider vinegar).You can plan this overnight, or sometimes I just cook it immediately after I season it. Saute in a large pan until you have a nice golden color on the tempeh and mushroom.
Next is the rice, and this is where you need to follow the packaged directions. I used sushi rice from the Lundberg brand, and boiled 1 cup of rice with 1 and 1/2 cups of water. Make sure to rinse first. After the rice is done cooking, transfer it to a ceramic or glass bowl. When it’s cool enough, you can add the rice wine vinegar and sugar mixture.
Cut your veg into thin and small strips. This makes it easier to roll and eat , and also makes your sushi look nice and fancy.
The fun step is here! This is where you get your hands a little dirty and start assembling your sushi rolls. Get your bamboo roller first (or plastic Ziploc baggie), and then your nori shiny side down. Next, you want a very thin, even layer of rice on top of the nori. You can ensure this by having a little bowl of water next to you and wetting your fingers before pressing the rice flat down on the nori. Next, you lay out the rest of the ingredients. I like to start with the tempeh and mushroom on the edge closest to me. Then I’ll place the veg next to it, leaving enough room to roll. If you put too many ingredients on your sushi, its going to make it very difficult and might break apart. So don’t get too crazy!
Bring your thumbs under the bamboo, and fingers over the ingredients to begin rolling. Make sure to press tightly and tuck in for maximum security. After it’s rolled up, take a very sharp knife (or serrated one) and cut that baby into little circles. You should be able to cut 7-8 pieces, depending on how big your nori is.
Tada, you did it! Healthy sushi for the win. It tastes perfect with just soy sauce to dip, but you can top it off with whatever sauce or condiment you like. I love using some vegan chipotle mayo from Just Mayo. If that doesn’t float your boat, I recommend using Sriracha, sweet and sour sauce, tempura flakes, or even some creamy avocado-cilantro sauce. YUM!
Take care loves, and enjoy!
OOOOOOH That looks so amazing. I love tempeh.
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Thanks! So do I. It was fermented from a lady who sells it at a farmers market. It was soooo much better than the ones at the store!
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