I always wanted to make sushi – for years – but I never tried because I just assumed it would be hard. Then I saw a Sushi making video by foodie heros – Isa Chandra Moskowitz and Terry Hope Romero – from Post Punk Kitchen and I realized it was a trick – it was easy and it looked like fun too. Long story short – I made the sushi from Isa and Terry’s book Veganomicon: The Ultimate Vegan Cookbook and now sushi is a regular household meal here at our house. I get cravings for it and make it on a regular basis without thinking too hard about it.
You do need a sushi roller to make these – so before you get all gung-ho make sure you have a roller – it’s going to be worth it – I promise!
Sushi rollers are cheap and they are sold at most Food Coops, at Whole Foods, at International Markets and if worse comes to worse you could get one online.
The first simple step is to make some rice. I mix 1 cup of sushi rice ( I use Lundberg Akitakomachi ) with 1 1/4 cup water, bring to a boil, lower heat to low, cover and cook for 2o minutes…then using Isa and Terry’s directions I add 2 tablespoons rice vinegar and 1 t. sugar and mix. Then you need to let the rice cool to keep from overheating your fingers when you spread the rice on the seaweed sheet.
From this point on – I find I like just adding some simple whole foods I enjoy – rather than following a recipe for the spicy tempeh mix or other variations found in the Veganomicon. You might really like those though so check it – if you want something more exotic.
I always use avocado and cucumber in my rolls and usually some strips of Seitan. Sometimes I add strips of carrot or other raw vegees. If you cut all the inside ingredients in thin strips – the rest of the sushi making experience should be surprisingly easy and also very fun and satisfying.
Lay your bamboo mat down – if there’s rounded side – place that side down. Lay your Nori sheet on the bamboo mat. Usually the seaweed sheets have little perforations for cutting the sushi so place the sheet with the perforation running in the logical direction – vertically. (See top image) I make 2 or 3 rolls from 1 cup of rice. It depends on if you want fewer (2) fat rolls or more (3) small rolls. Divide the rice roughly by the number of rolls you want and then plop the rice on the lower regions of the Nori. Press it on evenly over the bottom 2/3rds of the sheet.
Next – lay out your offerings on the bed of rice, then grab the end of the mat and start rolling it up and over the seaweed the way you see me doing it in the video below: When you have the sushi almost all the way rolled up – wet your fingers and seal that baby with some water. Do it a couple of times to make sure it sticks. Finish rolling and you’re very close to done!
The last step is to cut the roll. Follow the perforations on your wrap or whateever. Just cut them and get down to the ultimate task of eating them!
Oh- there is one other thing – the sauces. My partner does this part – he mixes a little sesame oil and a little chile oil with some soy sauce for dipping and he mixes the Wasabi powder with some warm water to make a paste. Before dipping the Sushi in your dipping sauce add some Wasabi paste. I’m a lightweight. My partner is crazy for the stuff. It will clear your sinuses and then some so watch out. Start slow…. and add more until you reach maximum dosage. Some organic Sushi Ginger strips on the side make it all the better. Enjoy!






































