Now, I'm still a bit intimidated by the idea of rolling my own sushi. I just have visions of it not coming together, or falling apart as soon as I think it's actually holding. But, these recipes are inspiring me to try - and, if you've got suggestions on rolling sushi, please share a comment below!
Photo credit: Stephanie Falcos
Stephanie's Homemade Vegan Sushi
Makes four rolls
7 medium mushrooms
⅔ medium cucumber (seeded)
2 medium carrots
½ cup alfalfa sprouts
1 red bell pepper
1 small avocado
8 dried seaweed sheets
Handful, organic greens
Organic stone-ground mustard
Organic tamari sauce
Kelp powder *optional
Agave nectar *optional
1. Chop 3 mushrooms and toss in food processor with 1 tsp tamari sauce and a touch of agave. Process until the mix has a grain- like texture.
2. Roll on 1 seaweed sheet with alfalfa, carrots, red pepper, and cucumber. Wait several minutes, and roll in another sheet of seaweed. (I do this because if not eaten right away, the mushroom makes the sushi wet, and hard to cut.)
3. Top with mustard.
Rolls #2 and #3:
1. Slice 4 mushrooms and marinate in tamari and agave for 20 minutes. Roll with carrot-beet pate (see below), alfalfa, and additional carrots.
2. Wait several minutes, and roll in another sheet of seaweed to make it easier to cut.
1. Slice avocado, and roll with cucumber, red pepper, and lettuce. (I topped mine with kelp powder.)
2. You may not have to roll this one twice. Test how moist it is, and cut away!