Lately, I have really been wanting sushi and I wanted to create something that would ease my craving!  So, my husband and I decided to do Sunday night sushi...homemade vegan style of course!  Overall, it was a success!  It's been awhile since we've done homemade sushi and I was surprised that our rolls came out as good as they did because doing the "inside out" rolls can be tricky!  After watching several YouTube videos my husband nailed the technique!  We ended up making a veggie roll, a spicy roll, a shiitake mushroom roll, and then what we call a "kick your a**" roll (a combo of a little bit of everything).  All rolls were good but the shiitake mushroom roll was the star of them all!  The "kick your a**" roll was just too much to chew on.  The spicy roll was so AWESOME!!!  The veggie roll just really hit the spot! 

The thing that I love about sushi is how you can be so creative!  I had been craving one of those creamy and spicy rolls, and after much thought I decided to go with tempeh!  Ugh, I would've never thought that this would have turned out so awesome!  At first, I was thinking of using tofu for the filling but I figured that it would be too mushy.  I'm really glad that I went for the tempeh!  I've had tempeh before and I didn't care for it but I could it all day in the form of a spicy sushi roll!  For the shiitake mushrooms, I ended up marinating them in some hoisin sauce, dry sherry, and some low-sodium soy sauce.  Then I dumped the mixture in frying pan and cooked it up until all of the juices evaporated.  It was DIVINE!!!! 

So if you're looking for some new and interesting vegan sushi rolls then check out my recipes below!


Nori sheets

Sushi Rice:
1 & 1/2 cup uncooked sushi rice
2 cups water
1 & 1/2 tbs. rice vinegar
1 & 1/2 tbs. vegan sugar (I used Florida Crystals)
1/2 tsp. salt

Shiitake Mushroom Roll:
1 cup sliced shiitake mushrooms (stems removed)
2 tbs. hoison sauce
1 tbs. dry sherry
1tbs. low-sodium soy sauce

Spicy Roll:
1 package tempeh
sriracha sauce

Veggie Roll:
avocado slices
cucumber slices
matchstick carrots
green onion

How To:

Sushi Rice:
Prepare the sushi rice by placing the rice in a mesh colander and rinse until the water comes out clear.  Add the rice to a medium saucepan and add 2 cups of water.  Turn heat on high and let rice come to a gentle boil.  Cover and turn heat to low (I used the lowest setting), cooking for 15 minutes OR until all liquid is dissolved.  Make sure not to remove the lid or stir the rice when it is covered!  Remove the rice from heat and let stand covered for 10 minutes then transfer the rice to a bowl when finished.  In a small microwave safe bowl combine the vinegar, sugar, and salt with a whisk and microwave for 45 seconds.  Whisk once more until blended and then pour over the rice.  Mix thoroughly until well blended.  Allow the rice to cool to room temperature (I cheated a bit and I ended up placing it in the fridge after a while to help it cool because we were getting too hungry!).
Shiitake Mushroom Roll: (Pictured above)
Add the shiitake mushrooms to a shallow bowl or Ziploc bag and add the hoisin sauce, dry sherry, and soy sauce.  Stir or shake until the mushrooms are coated evenly.  If using a bowl, place a cover on top and place the mixture in the fridge.  If using a Ziploc bag, just simply seal it and place it in the fridge.  Allow the mushrooms to marinate for at least 30 minutes.  I marinated my mushrooms for 1 hour because I wasn't in a rush.

Place mushrooms in a small frying pan over low-medium heat and cook until the juices evaporate (about 5 minutes). 

Wrap a bamboo sushi mat with plastic wrap.  Place nori on the sushi mat.  Wet your hands with water and form some sushi rice in a large ball.  Spread the sushi rice on the nori leaving at least 1/2'' of uncovered nori at one end.  Make sure that the rice is 1/4'' thick (you should still be able to see through to some of the nori).  Sprinkle with sesame seeds.  Flip the nori sheet over using your hands.  Add the desired amount of mushroom mixture to the middle of the nori (just a bit closer to the end of the nori without the rice).  Place several slices of avocado and some green onions on the mushroom mixture.  Now, using the bamboo mat, take the side of the nori without the rice on the end and roll over the filling completely.  Tug the bamboo mat back gently to ensure that it's tight and everything is secure.  Continue to roll until the end and then gently squeeze the roll with the bamboo mat still in place.  Slice with a very sharp knife and serve!

This is the
video we watched but we used full sheets of nori because ours were too small to cut in half.  Start at 1:55 to see how to roll it. 
Spicy Roll: (pictured above)
Place the tempeh in frying pan with about 1/4'' of water.  Turn heat to medium/high and bring to boil.  Cover, turn heat to low and steam for 10 minutes.  Place tempeh in a bowl (without the water) and mash with a fork or potato masher until somewhat chunky and smooth.  Add the veganaise until your desired consistency but make sure it isn't too mushy (I believe that I used about 4-5 tbs. of veganaise).  Stir in the sriracha sauce to taste.  I added about 2 tbs. because we like ours spicy!  Cover, and let cool in the fridge until chilled (about 1 hour) or stick it in the freezer for 30 minutes if you can't wait!

Use the exact same concept stated above in the shiitake roll recipe on how to roll this roll except fill this roll with the tempeh mixture, several avocado slices, and some green onions.
Veggie Roll: (pictured above)
This one is easy!  Use the same concept for the rolling but fill this one with cucumber, carrots, avocado, and green onion!

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