Vegan Sushi Rolls by Brisia@bridgingpalates

Making sushi at home is surprisingly easy, more affordable and a great way to spend the evening with your family or SO! Become a sushi expert and make this a family tradition for everyone to enjoy!

*Tools- Bamboo rolling mat

For the Rice 2 cups Japanese short grain rice 2 cups water 1/4 cup rice vinegar 1/4 cup sugar 2 Tbsp salt

Rinse the rice in a bowl of cool water, quickly massaging rice in circular motion. Discard the water. Rinse and drain 3-4 times.
Heat your water in a pot and bring to a boil. Add rice, when water returns to a boil, cover your pot and turn heat to the lowest setting. Let simmer for 15-20 min. When water has absorbed and rice is tender, remove from heat.
Heat the vinegar, sugar and salt in a small sauce, stir with a wooden spoon. Heat just until sugar dissolves. Remove from heat.
Transfer you rice to a large wooden or glass bowl. Take your vinegar mixture and sprinkle over rice slowly one portion at a time. Fold rice gently with a wooden spatula to thoroughly mix in vinegar. Repeat process until desired flavor of rice. Discard any remains of vinegar mixture.
Cover your rice with a damp cloth to keep moist until ready to use.

For the outside!

Nori Sheets

Small bowl of water

Optional Fillings

Avocado

Cucumber (peeled and cut into strips)

Carrot (peeled and cut into strips)

Tofu

Green onion (chopped)

Sesame seeds

Yam

Zucchini

Sauteed shiitaki mushrooms

Radish

Asparagus

Bell peppers

For the side

soy sauce or tamari

wasabi

pickled ginger

To Assemble

Take a nori sheet, glossy side down and place over your bamboo rolling mat. Have a small bowl with water near to moisten fingers in-between pressing rice onto nori. This will help rice to not stick onto your fingers.
Moisten fingers and press rice onto nori sheet
Arrange a small amount of veggies near edge of bottom of the nori sheet (careful! An overstuffed roll will fall apart)
Fold the mat with nori over your filling and press to seal the filling. Continue to roll away from you and give it a tight squeeze to seal. Remove mat.
Moisten a sharp knife and slice into roll to desired thickness.
Serve with soy sauce, wasabi and pickled ginger on the side