I do not know about you, but during this quarantine my cravings have been out of control. My tastebuds need to be challenged and stimulated with many different cuisines and let’s not forget sweet baked goods. One of these such cravings…sushi. For me creating the perfect sushi roll (taste not looks) that satisfies both the sweet and savory tooth is the goal.
As a vegan, I like to make a roll that is jam packed with both flavor and texture. A simple cucumber roll just does not cut it. Now, this is my take on a hearty non traditional sushi recipe. First, sushi rice consists of a sticky consistency made from short grain rice. However, I find that jasmine rice is much more fragrant and flavorful. Instead of sugar, I use stevia to create the sticky texture to avoid adding extra unwanted calories. If you are still with me- then here is how you make my version of the vegan sushi roll! Yields 2 rolls.
Ingredients:
1/2 cup shredded carrots
1/2 bell pepper cut in thin strips
2 slices of mango cut in thin strips
1 avocado- mashed
1 tablespoon violife cream cheese
wasabi – as much as you can stand
1/2 cucumber cut in thin slices
2 sheets of nori
1/2 cup jasmine rice
2 teaspoons of stevia
2 teaspoons rice vinegar
2 tablespoons liquid coconut aminos (gluten free substitute for soy sauce)
How to:
Begin by cooking the rice- add 1 cup of water to 1/2 cup jasmine rice. Bring to a boil then reduce heat to low and cover. Once the water is absorbed add the stevia and rice vinegar. Stir and let cool. Cut veggies and mango into thin strips. Mash the avocado as if making guacamole. Watch this video from allrecipes.com on how to layer the nori with rice and other ingredients, roll and cut properly.
As you can see, some of my rolls are slightly different sizes. Practice makes perfect, but as long as the ingredients stay together- you are in great shape.
