You'll love this sushi recipe. It is vegan and gluten free. This recipe is filled with avocado, cucumber, carrots, tofu, sprinkled with black sesame seeds and salt. Making sushi at home is cheaper and so much easier that what you would think. Feel free to add any veggies you like.
VEGAN SUSHI ROLLS
YIELDS: About 30 rolls
Ingredients
2 c. Sushi Rice or Short Grain Japanese Rice, rinsed
2 1/2 c. Water
1 TB Fresh Lemon Juice ( most recipes calls for rice vinegar but lemon juice works fine)
Carrots, julienne
Cucumber, julienne
Avocado, slices
Extra Firm Tofu, 1/2 inch long slices, fried or baked
Salt
Soy Sauce or Bragg Aminos
Fresh Lemon Juice (to mix with soy sauce for dipping)
You also need a bamboo rolling mat. You can buy them in any Asian store or some grocery who carries it.
Instruction
You may rinse and wash the rice 2-3 times from a small pot, drain, add the water and lemon juice. Cook on a stove top, start with medium high heat and gradually turn the heat down as the rice absorbs the water.
Lay the bamboo mat and cover with plastic wrap
From the bottom, start with the Nori sheets, spread the sushi rice on the entire sheet, sprinkle with black sesame seed, lined up the veggies one kind at a time then sprinkle with salt and sesame seeds before rolling.
As you roll along, move part of the bamboo mat upward until it is completely rolled up. Slice in the middle and each middle to be able to get the even sizes of the sushi rolls.
Place on a plate and serve with soy sauce and freshly squeezed lemon juice.
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