I have to make a kick ass Vegan Sushi or my name is not Wasabi. Hehe. Before building any walls thinking it’s impossible to make sushi. Let me tell ya, it’s not. It’s is an art, I give you that. And I can probably open a new blog dedicated only to recipes of Vegan Sushi. The sky is the limit to the billion possibilities and combinations I can come up with when making the rolls. It’s kind of addicting! The best part, it takes maybe 15 minutes to roll your meal. There’s no cooking (unless you wanna get fancy) and no forks involved.
I took a low learning curve the first time I tried making sushi. I chopped and sliced all my vegetables so they’ll be perfectly even. Don’t do this. It took me like two hours to prep. No need for that.
If you are making sushi for two. Let’s say between both of you, you’ll eat three sushi rolls. To make three sushi rolls you need about 1/4 of any vegetable of fruit you wanna use. So, do not chop it or slice it all. Or do so, and then tomorrow make some Curry Vegetable Medley. My solutions to my over slicing and chopping.
You need a bamboo sushi mat, and Raw Nori Wraps. You can get both at Whole Foods.
You may substitute any vegetable with what you have handy in your fridge. I’ll tell you how I pick my veggies when cooking, by color. Have in mind, that your eyes tate your meal before your mouth!
Below, find the recipe on how to make “Sticky Quinoa”, Raw Cashew Hummus, our Vegan Quinoa Rolls, and a Ginger Sesame Dressings to pair our sushi up with. You can also use my Turmeric Tahini Dressing which is the one shown in the pictures.
Let’s make art out of our food, and let’s get cooking!
Quinoa Vegan Sushi
Sticky Quinoa + Cashew Hummus
– 3 C of Cooked Quinoa ( To cook quinoa, use a measuring cup and pour 1 1/2 C of Quinoa in a medium size sauce pot. Add 3 C of Water. Use exact measurements. Place pot on stove and turn it on to High Heat or Highest Temperature. When it boils, cover and simmer for 15 minutes. Fluff with a fork and you are done!)
– 1 C of Cashews (Soaked for 3 hours)
– 1/4 C of Tahini
– 1/2 Tsp of Sea Salt
– 1/2 Tsp of Cumin
– 1/4 Tsp of Chili Powder
– 1/2 Tsp of Paprika
– 1/2 Tsp of Apple Cider
– 1/4 C of Water
– 3 Nori Sheets
– 1/4 of an Granny Apple, Daikon, Zucchini, and Hass Avocado julienned or sliced
– 3 Stalks of Broccolini (I Blanched the Broccolini –optional)
– 1/2 Portobello Mushroom, sliced thin. (You can marinate the Portobello in Balsamic, Water and Tamari Sauce + Herbs –Optional)
– 3 Stalks of Kale
– We need our quinoa to stick to the Nori Sheets or we are not rolling anything. Instead of varying the way we cook perfectly fluffy quinoa, let’s create a Cashew Hummus to mix with the quinoa and make it sticky this way.
– Place cooked quinoa in a large bowl and set aside.
– Throw the rest of ingredients in a food processor. Blend till smooth.
– When done, pour “hummus” on top of quinoa and mix well with a wooden spoon.
– When ready, set bowl with sticky quinoa aside.
– Roll out your bamboo mat. Have on the side a litte cup with water to seal the roll when you are done.
– Place the Nori Sheet with the line division facing you. Line the Nori Sheet with the Bamboo mat.
– Take around 1 C of the Sticky Rice and press it down on top of the Nori Sheet. Use your fingers and hands. Spread it all out the Nori Sheet leaving a margin on the upper row of the Sheet.
– Line your vegetables in the 2nd or 3rd row the the Nori. It’s just below the middle.
– Roll! Roll baby! Use your tow hands, and roll with the bamboo mat. To seal the roll wet the edge of the Nori with your fingertips.
Ginger Sesame Dressing
– 1/2 C of Coconut Water
– 1 Tbsp of Organic Miso
– 1″ of Peeled Ginger
– 1/8 (1 Pinch) Tsp of Cayenne
– 1/4 C of Tahini
– 1 Tbsp of Agave
– Throw all ingredients in food processor. Blend till smooth!