Vegan Sushi Roll
Sushi is a delicious option for anyone who has the interest and time. Offered in endless combinations, flavors, styles, and sizes, sushi can be made easily with the right tools and ingredients. However, beyond tools, sushi takes ideas. As it happens, my 18 year old daughter compiled this roll which we named the “Vegan Sushi Roll”. There are a lot of theories behind sushi and the names they are given. We’re all familiar with the “California Roll”, “Spicy Roll”, “Caterpillar Roll” and endless others, but exactly who names them and where does their inspiration stem from?
Your very own sushi roll…
Years ago, working as a hairdresser in our salon, I had a client who worked at a fish restaurant in San Jose. They had recently hired in an authentic sushi chef from Japan. She would often bring me sushi from her restaurant. Needless to say, his rolls were amazing. As it turned out, he came up with a few local names for his creations. The “Blossom Hill Roll, and the “Almaden Roll” were my personal favorites. Filled with crispy fried crab, avocado and a spicy mayo sauce, they were truly amazing! But I learned at the time that the sushi chef’s were inventing their own rolls and giving their own names thus to promote business. Probably with the hopes of gaining the popularity as Japanese Sushi Chef Hidekazu Tojo did when he invented the “California Roll” while working at a sushi restaurant in Canada, back in the 1970’s.
The trend continued, and by the mid 90’s, sushi was very popular and well loved by most Californian’s. Thus leaving us all too familiar with such names as the “49er Roll”, the “Boston Roll”, the “Philly Roll”, the “L.A. Roll” and so on. Personally, we’ve been sushi fans for years and years. My mom says her fondest memory is of my son, age 2, devouring an entire platter of sushi. The tradition continued, as my mom and I would take the kids out for sushi after every grocery shopping trip in Montery, California. It was a difficult separation for my kids to come to Switzerland and forego the delicious varieties of California sushi. And was was actually something they really, really missed. Luckily, I remembered that I had a sushi kit given to me from a former client, I just needed to find it.
I’m no Itamae…
Sushi is pretty easy to make. I’m in no way suggesting that I am as competent as an Itamae (sushi chef), but it’s not so far reached either and remains a possibility for any amateur home-cook to achieve. Some essential tools are always good to have in any cooking theme, but the most needed tool in making sushi at home is the bamboo roll. It’s a great support in making your rolls nice and tight. What you choose to stuff into that roll is entirely up to you. But for us, this night was all about the cucumber, carrot, and avocado. Paired with a delicious spinach-mango-avocado salad was not only plenty satisfying, but simply divine.
Vegan Sushi Roll
- 1 pack Nori usually 8-19 sheets
- 2 cups sushi rice cooked and cooled
- 3 TBS rice vinegar sweetens the rice a bit
- 3 large carrots peeled and julienne sliced
- 2 ripe avocado's cut into slices
- 2 large cucumbers peeled and julienne sliced
- 1 bowl water to help seal the nori when wrapped
- 2-3 TBS toasted sesame seeds to sprinkle on after
- Sushi paper or Nori
- cook your special sushi rice and season with the wine vinegar, mix together and set aside
- pre-cut your ingredients. In our case it was the carrots, cucumber and the avocado. we opted for long thin slices.
- assemble your sheets. First line a thin layer of rice top to bottom, then layer in your ingredients.
- add your ingredients in small portions, one at a time.
- before the roll
- with the assistance of your bamboo mat, bring one end, to the other end of the ingredients, then use the bamboo to roll and 'skooch' together
- roll until tight
- slice the rolls
- and serve up