Wednesday, April 8, 2009

Vegan sushi!

Today I made...... Vegan sushi!
It's soooooo good. Today I made veggie rolls, (sprouts, carrots, cucumber, green onions, and avocado) inari (fried tofu pouches stuffed with rice) and miso soup. (with seaweed, tofu, green onions, oyster mushrooms, and bok choy)

And I'm getting annoyed with my camera still not working, so here's some Google images.

So here's how you make the sushi:
(makes about ten sushi rolls)
2 cups rice (I use white, but I think brown works too. But brown is much more filling, so you might want to half-batch it if you use brown)
10 sheets sushi seaweed
About 1/2 cup rice vinegar

Fillings: (choose one or more)
1-2 carrots
1/2 a cucumber
Green onions (less than one batch)
1 avocado
1 package sprouts (whatever kind you like. Make sure they're not brown or wilted)
Baked teriyaki tofu (store-bought or home-made)
Bamboo mat (wrapped in plastic wrap)

First take the rice, and rinse it under water about three times. (six if using brown rice)
Then add 2 3/4 cups water. Boil rice, once boiling, lower heat to a light simmer. (stir occasionally)
Let it cook until done, then take off the heat, season with vinegar, and let cool. (if in a hurry, put it in the fridge to cool)
Meanwhile, slice your carrots, cucumber, and green onions into thin sticks. (as long as the seaweed) Slice the tofu. And then put a bowl of water next to your workplace.
Once the rice is cooled, and the fillings are cut, take a piece of seaweed, and put it on your bamboo mat, and spread a small amount of rice over the whole thing evenly.(dip your hands in the water bowl to prevent it from sticking to your hands) Then on the far side of your seaweed, put a horizontal line of veggies, and tofu at the far side. Then pull the far side of the mat gently towards you. (so that you barely start to roll the roll) Then press it down gently. Then lift the mat off the top of the roll, and roll a tiny bit more, and press down, repeat until the roll is rolled. Then squeeze it gently together. Repeat with remaining rolls. Then thinly slice it with a sharp wet knife, and serve on a plate with a sauce bowl of soy sauce, wasabi, and pickled ginger.

Then to make the inari, just buy some inari pouches (come in small cans at Asian markets)
and put a little of your sticky rice in it Then close it up, and serve!

To make the miso soup, just boil some water, and whisk in some miso paste. (be SURE to not have any lumps, it's like finding a piece of bullion in your soup) Then add some chopped mushrooms, cubed tofu, sliced green onions, bok choy and wakame. (dried seaweed specifically for soups) Then let the veggies cook,(shouldn't take more than five minutes) and serve!

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