I’ve been wanting to do this post for a long time. Veggie sushi is absolutely wonderful and if you know the steps, it’s easy to make on your own.
I’ve only made it 3 times before, and it was all under the careful supervision of Tama and Jason. Before yesterday, I was not exactly a master at making my own sushi. But, now I am. And you can be too.
A big thank you to Tama and Jason for coming over yesterday and showing us the steps yet again! I took notes this time and now I’m going to share them with all of you.
- Any fruits or vegetables that you think would taste good in sushi. We used zucchini, yellow squash, red cabbage, pineapple, mango, steamed green beans, carrots, avocado, red bell pepper, jicama, and cucumber.
- 1 package Wild Wood Teriyaki Baked SprouTofu
- 3 cups uncooked short grain brown rice
- 3/4 cup seasoned rice vinegar (if you don’t have seasoned, use equal parts regular rice vinegar and sugar)
- Nori sheets
- soy sauce
- pickled ginger
- sushi mats, optional
I visited sushinow.com’s sushi etiquette page. It was pretty interesting and mentioned that wasabi was traditionally used to kill parasites on fish and that ginger is used as a palate cleanser. Sweet Daddy knew both of these pieces of information already, but I didn’t. For more traditional and exact sushi rolling directions, visit sushinow.
If you want a basic, non-traditional sushi rolling method that works just fine, read on…
Lay the sushi mat down on the table with the nori’s smooth, shiny side down on the mat. It’s not necessary to have a sushi mat, but it does help to make your rolls nice and tight. Take a tennis ball-sized amount of rice and put it on the nori.