Sushi | Veganized

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I had never really tried sushi until last summer when we made it in Natural Chef school. Seafood was never really served in my family, and so I never really like it even before deciding to go vegan. Before making it, I always associated sushi with raw fish and it kind of grossed me out. But then I realized not only was it easy to make, but you didn’t have to use fish or meat at all. Sushi rolls can easily be made vegan. Once I learned how to make it, I went to an Asian Market and picked up some nori (roasted seaweed). The process of making sushi is a lot easier than I thought it would be, and it’s way cheaper than getting it from a store or restaurant. So today, I’m going to show you just how easy it is to not only make sushi, but make vegan sushi! IMG_7695_2

Before we get into the actual steps to making it, I wanted to talk a little bit about the health benefits of sushi. Seaweed is extremely high in many nutrients, including iodine which is good for thyroid health. It is also has some protein. Making sushi with white or brown rice, vegetables, and little avocado is the perfect combination to a filling and whole plant-based meal. I like making mine with white rice, because it taste better but it can easily substitute it with brown rice. I like (and recommend) using liquid aminos instead of soy sauce. Liquid aminos is a low sodium substitute for soy sauce and taste just like it without all the added salt and preservatives. It’s essentially just amino acids, with are the building blocks of protein and essential for our body.

Vegan Sushi Rolls

Ingredients:

  • 8 Nori sheets (can find in the Asian section of most grocery stores like Harris Teeter, or at an Asian Market)
  • 2 cups dry rice ( I’ve found white rice works best, but you can definitely use brown rice)
  • 1 medium avocado
  • 2 medium carrots
  • 1/2 medium cucumber
  • optional: 1/2 pack of extra firm tofu (I recommend using organic tofu) that has been cut into strips and dried with paper towels to remove as much liquid as possible
  • 1-2 Tbsp. liquid aminos (Bragg’s Liquid Aminos are my favorite to use)
  • optional: 1 Tbsp. miso paste (can be found in Asian Markets and some specialty grocery stores)

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