Sushi is colorful and beautiful, so we often think it must be difficult to make, but nothing could be further from the truth. With a few helpful tips, you can be rolling sushi like a master and creating sushi any time you like.
Cook and season your sushi rice before beginning. If you need help with that, this recipe for Vegan Sushi can guide you through the process. Also, go ahead and prep your fillings by slicing them to the appropriate size to fit in the rolls.
Next, slide your sushi mat into a twist-tie gallon-sized plastic bag or cover it with plastic wrap because it will greatly simplify the rolling and clean-up processes.
There are two main types of rolls that we use when making veggie sushi at home. We are going to be doing maki rolls and using nori sheets for this recipe. In an upcoming article, we'll cover the uramaki rolling technic as well.
On your bamboo sushi rolling mat covered in plastic, place a sheet of nori with the rough side up, and the lines running in the same direction as the bamboo mat.
Spread the rice all the way out to the edges. You can use a rubber spatula, your rice paddle, or your damp fingertips to smooth it more evenly if you need to. For a maki roll, with the nori on the outside, go all the way out to the very edge except for the one furthest from you. Leave about a ½-inch edge of nori on the far end blank, that will help seal the roll later.
Begin to add your ingredients. I add mine in the center. You want to lay out your fillings in a horizontal row. Try to keep them close enough to bundle together easily.
Starting at the end closest to you, carefully lift the edge of the mat to bring it up and over the fillings. Begin rolling, using the mat to encourage the roll to take on a circular shape. As you roll, gently squeeze to tighten the roll up as it forms. This will help compress the rice enough to hold it together, which will keep the sushi from falling apart. Take care not to let the bamboo mat or the plastic wrap get caught up in the roll.
When the roll is completely formed, use your fingers and run them along the ½-inch strip of nori that was left uncovered at the end with dampened fingers. This will help the edge to stick to the outside of the roll, creating a secure seal. If you are using hummus, homemade vegan cream cheese, or plant-based mayo in your sushi, you can also use these ingredients along the edges to seal the roll.
There is a video included above that can be useful in seeing how it is done.
Cutting the Sushi
Lightly wet a serrated or very sharp knife and begin slicing the sushi into even pieces. Every so often, you will probably need to clean off the knife and wet it again to keep the slices neat.
If you are planning to pack these for lunch or eat them for a meal at home, you may want to cut them in half for easier handling or just skip the cutting process altogether.
Video
Notes
Helpful Tips:
No mess- Sliding your mat into a gallon-sized twist-tie plastic bag or covering it with plastic wrap will greatly simplify the rolling and clean-up processes.
Rice- We know brown rice is better for us, so it's great to be able to use it for sushi. Haiga Brown Rice is a good option because it is short-grain and sticky.
Damp hands- Wetting your hands often while rolling the sushi will help with the stickiness.
Storage- Wrap sushi rolls in plastic wrap individually to store. If you plan to slice them, wait until you’re ready to serve to slice. They can be stored in the refrigerator for up to 3 days.
Bento box- Homemade sushi is great in bento boxes for packing lunches.
Storage:Wrap the sushi rolls in plastic wrap individually to store. If you plan to slice them, wait until you’re ready to serve to slice. They can be stored in the refrigerator for up to 3 days, but they do not freeze well.About the Chef:Believe it or not, this how-to recipe came from my sister who used to hate vegetables. No, I’m not kidding! You can read her story in this article, From Veggie Hater to Plant-Based. She lived in Japan back in the 80s and early 90s and knows a thing or two about cooking. I love to eat her food and learn the cooking methods that she developed from living in Asia. She has a wealth of information as you will see from this recipe and more to come. My Asian Stir Fry Sauce was inspired by her and one of her Japanese friends.