Vegan & Gluten Free Sushi Rolls
2 cups sushi rice
3 ½ cups water
4 TBLS rice wine vinegar
3 TBLS sugar
2 tsp salt
2 TBLS mirin
Ignore the directions on the bag of rice.
Rinse rice 3-5 times with cold water. The water does not have to be clear.
Set rice aside to drain in a strainer for about 20 minutes.
While rice is draining, in a small bowl, whisk together the vinegar, mirin, salt, and sugar until granules are dissolved (*tip. heat up the liquid just a little to speed up the process)
Add rice and water to pot with a tight fitting lid, and bring to a rapid boil, then quickly turn down to simmer for 15 minutes. Leaving the lid on, set the pot aside for 10 minutes. Do not peek, or stir rice until the rice is done.
In a glass, or bamboo tray, slowly start to cool by fanning and folding with a wood spoon then slowly fold in the vinegar mixture. This may seem like it’s taking forever but it’s important. Rice is best used when cooled in this manner until room or body temperature.
Tempeh and Avocado Roll
1 sheet Nori seaweed
4 o.z or 1 small handful cooked sushi rice
2 -3 o.z. grilled tempeh
½ of 1 Avocado; sliced thin
2-3 o.z. carrots; grated
1 green onion; green part only
Daikon and Sunflower Roll
1 sheet Nori seaweed
4 o.z. or 1 small handful cooked sushi rice
2-3 o.z daikon radish; julienned
¼ of 1 mango; julienned
2 o.z. sunflower sprouts
½ TBSP sesame seeds
Line your sushi roller with plastic wrap(optional)
Place nori on sushi roller then evenly, and lightly press rice on to seaweed leaving about ½ inch of space across the top.
Starting 1” up from the end closest to you, evenly place all ingredients to get an even amount in each piece after cutting the roll.
Pinching the roller on either corner closest to you, slowly fold the roller forward to begin the rolling process.
Peel back the roller, and repeat the fold until all you have left is the ½ inch of seaweed across the top. This is used to seal the roll.
Lightly wet the ½ inch of nori, and roll one last time.
With the seam of the roll facing down, using a sharp knife, cut the roll in half, then repeat cutting the halves into quarters, or desired size.
Serve with pickled ginger, wasabi, and tamari (optional).