Veggie Sushi
I consider sushi one of my main food groups, and the hype hit a new level when my friend taught me how to make my own sushi a couple of years ago. It's way easier than it seems yet you feel like pro chef when you're done. I've listed my favorite veggie combo- yam, peppers, mango and avocado but feel free to choose whatever you want.
INGREDIENTS
2 cups rice, brown rice, or quinoa
1 large yam
2 bell peppers
1 mango
2 ripe avocados
5-10 nori sheets
Sriracha
optional: cucumbers, lettuce, grated carrots
Tahini sauce (see below)
INSTRUCTIONS
Preparation: Cook the rice or quinoa according to instructions on package. Peel the yams and cut into long, thin rectangles. Add to a cookie sheet lined with parchment paper. Drizzle with 3 tbsp olive oil, 2 tsp honey or agave, salt and pepper. Roast at 400 F for 30-40 minutes until lightly browned and cooked through. While yams are roasting, chop the bell peppers, mango and avocados. Cut into long, thin strips.
Putting the sushi together:
Step 1: Lay nori sheet shiny side down on top of a slightly bigger piece of saran wrap
Step 2: Spoon about 1/2 cup warm rice or quinoa into the middle of the sheet. If you cooked the rice or quinoa ahead of time, reheat before rolling as the heat from the rice helps soften the nori sheets.
Step 3: Using a spatula, gently spread the rice out to cover all but about an inch and a half on either end of the nori sheet. When the rice is covering the area, gently press down, making sure the rice is sticking to the paper.
Step 4: Choose one end of the rice and squeeze a small amount Sriracha all the way across. Layer the vegetables and fruits on top of this line. Choose similarly shaped veggies so the height and width of the vegetables is approximately the same all the way across.
Step 5: Dab a small amount of water onto the opposite edge of the nori paper. I just dip my fingers into a glass of water then dab all the way across the top of the nori sheet. This helps the the roll stay together.
Step 6: Roll! Tightly roll the sushi like you would a sleeping bag. For the first part of the roll, hold the veggies in so they don't fall out and create a loose and messy roll.
Step 7: Tightly wrap the saran around the sushi roll.
Note: check out steps 1-7 in action on my instagram @kaleandacoffee. The video wouldn't upload here!
Step 8: Let the roll sit for a few minutes in the saran. Then remove from saran, and cut gently into 6-8 rolls with a serrated knife.
Step 9: Dip in tahini sauce and EAT!
Tahini Sauce
INGREDIENTS
1/2 cup tahini
3 tbsp nutritional yeast
2 tbsp red wine vinegar
1.5 tsp soy sauce (I used GF Tamari)
1 tsp honey or agave
1 tsp sriracha
2-3 tsp water
INSTRUCTIONS
Add all ingredients to a jar. Shake until well combined. If it's too thick, add 1 tsp of water and shake, repeating until you get the desired consistency.