Yesterday, Stephanie shared her visit to Organic Lives cafe with us. Today, I’m excited to share her recipes for homemade sushi with you.
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!
Stephanie's Homemade Vegan Sushi
Makes four different rolls.
- Serves 2-3
- About 30 minutes
- 7 medium mushrooms
- 2 medium carrots
- 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
Directions for Roll #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.
- 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.
- Top with mustard.
Directions for Rolls #2 & #3
- Slice 4 mushrooms and marinate in tamari and agave for 20 minutes. Roll with carrot-beet pate (see below), alfalfa, and additional carrots.
- Wait several minutes, and roll in another sheet of seaweed to make it easier to cut.
Directions for Roll #4
- Slice avocado, and roll with cucumber, red pepper, and lettuce. (I topped mine with kelp powder.)
- You may not have to roll this one twice. Test how moist it is, and cut away!
Let us know what you think of the recipe in the comments below or via Twitter!