This weekend I was craving sushi and since we never did get to visit Edmonton’s Watari Express, an all vegetarian sushi place, in the limited time it was open, I decided to experiment a bit and make my own.
I have made vegan sushi many times before but have always stuck to simple rolls with various veggies and tofu. This time I was going to get fancy.
I decided to make three types of sushi: Avocado Rolls, Spicy “Tuna” Rolls, and “Tuna Nigiri”. Check out the recipes below!
Make your Sushi Rice
Sushi Rice Ingredients
Makes about 3 rolls depending on how much rice you add to each. Adjust quantities depending on number of rolls and number of nigiri you plan to make
- 1 Cup Sushi Rice
- 1 1/4 Cup Water
- 2 1/2 Tbs Rice Vinegar
- 1/2 Tbs Sugar
- 1/2 tsp Salt
Add rice and water to a pot. Bring water to a boil, cover, and simmer for about 15 minutes or until no liquid remains.
In a separate pot, whisk together rice vinegar, sugar, and salt. Over medium heat bring the mixture up in temperature until all ingredients are well combined. Set aside.
When rice is finished, fluff up the rice with a fork and pour rice vinegar mixture over the rice and use the fork to mix it in. Set aside to cool. Once cool it is ready to make some sushi rolls.
Make the “Tuna”
- 2 Tomatoes (Roma works best but most types will do)
- Water for boiling
- Ice water
- 2 Tbs Soy Sauce or Tamari
- 1 Tbs Sesame Oil
- 1 Tbs Siracha
- 1 tsp Ginger – minced
- 2-3 Tbs Nori (take sheet of Nori and rip off small chunks)
Remove stems from tomatoes. Make small cuts through the skin of the tomato on 4 sides.
Bring a pot of water to a steady boil. Once boiling add the tomatoes to the pot and boil for 2 minutes. Immediately transfer the blanched tomatoes into the ice water and allow to cool completely.
Remove the tomatoes from the ice water and carefully peel the skin of the tomatoes off leaving as much flesh as possible intact. Then slice the tomatoes into quarters. Remove the middle of the tomato and any seeds with a spoon and discard. You should just be left with the flesh of the tomato. Slice these in half lengthwise so that you have a total of 8 pieces per tomato.
Combine the rest of the ingredients to form the marinade. Carefully place the tomatoes into the marinade and ensure all are evenly coated. Place in the fridge for at least 1 hour.
Let’s make some Sushi!
“Tuna” Nigiri Recipe
Now that we have our rice and vegan tuna ready to go we can put together the vegan “tuna nigiri. Luckily these are pretty simple to make!
Wet your fingers and scoop out some rice. Form it into an oblong shape approximately the size of one slice of the tomato “tuna”. Place the rice on a plate and place one marinated tomato on top. Repeat for as many as you would like to make. Keep in mind if you also plan to make rolls you will need to save some rice and “tuna”.
This step is not required. I like to make my food look fancy so I decided to cut strips of nori to lay over top of the nigiri and then added a small amount of wasabi mayo using a cake decorator. No need for this but it does add some spice and looks good for the ‘gram!
Spicy “Tuna” Roll Recipe (makes 2 rolls)
- 6 slices of “Tuna”
- 2 Sheets Nori
- Sushi rice
- Avocado – thinly sliced
- Cucumber – remove seeds and julienne
- Siracha Mayo
Place a sheet of nori rough side up on a bamboo sushi rolling mat. Wet your fingers and evenly spread about 1/2 cup of rice onto the Nori. Try not to press down too much.
Place all ingredients in a line about 1″ away from the edge of the nori. Starting from the bottom roll the nori overtop of the ingredients and then use the bamboo roller to roll the sushi into a tight roll. This will take practice. Trust me. Slice the rolls into 8-10 equal pieces using a sharp knife. Wetting your knife between cuts will make this easier and cleaner.
To make the avocado rolls repeat the same steps above but do not add the “tuna” and in place of siracha mayo you can add wasabi mayo. You can also add other veggies such as julienned carrots.