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The Nosh Pit - Top 5 Vegetarian Sushi Recipes

Check out these innovative and yummy vegetarian sushi recipes. Impress your fish-loving friends with colourful rolls sans fish, eggs, or roe.

By: Sarah Bauder
Published: August 19th, 2013 in Culture » Food » Recipes
No Fish SushiPic: Tastespotting

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic--and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

5 Vegetarian Sushi Recipes

Are you tired of going to sushi restaurants with your friends and ordering the avocado maki over and over again? Do you get really excited when the veggie section of the sushi menu has more than 5 selections? When your partner begs you to go out for sushi, do you think… I suppose I could have seaweed salad just one more time? What about the times you’ve made it at home for a party, feeling obligated to add seafood, egg, or roe? Well, fellow vegetarians, those days of lackluster veggie sushi are over. Learn how to make rolls that you will love, and will feel proud to serve at a party to your fish-loving friends.


No Fish Sushi from TasteSpotting

This is a recipe for the sushi rice made with brown rice (rather than the usual white rice), plus a loose set of guidelines on how to form and roll the sushi. All of the various “toppings” and “fillings” for rolls are just basic roasted or sauteed vegetables, which means you can pretty much use anything that is in season.

Ingredients:

sushi nori sheets

For the Brown Rice:

1 cup brown rice


1 cup water


1 tablespoon brown rice vinegar


½ teaspoon salt

For the Toppings and Fillings:

asparagus spears

roasted
 avocado

peeled and sliced 
beets

roasted 
cucumber, sliced lengthwise into strips about ¼-insh around


daikon

pickled (the Korean version of this is called dahn moo-jee)


kale, sliced into very fine shreds


roasted red pepper


roasted sweet potato


shiitake mushrooms


tomato, sliced into super thin wedges


for garnish: sesame seeds, lemon and/or lime zest, grated fresh ginger, sliced scallions, sliced jalapeño

for serving: soy sauce, pickled ginger, flaky sea salt

You will also need a bamboo sushi rolling mat

Directions

Cook the Rice

Rinse brown rice until water runs clear, then cook in rice cooker. When done, keep warm while preparing the fillings.

Put cooked brown rice in large bowl. Sprinkle with brown rice vinegar and salt (usually there is sugar in the rice seasoning, but I left it out just because…I felt like it). Gently mix the rice with a wide, flat spoon to mix and cool. when the rice is cool enough to the touch for you to handle, you’re ready to roll! (*groan*)Place bamboo sushi mat on cutting board. Place 1 sheet nori on mat. The nori is a rectangle, so make sure the sheet is lined up wide, rather than tall.

Make Sushi Rolls: ASPARAGUS + KALE ROLL, CUCUMBER ROLL

Spoon about ½ cup brown rice onto nori, gently spreading it out into a thin layer all the way to the edges except the far end. Leave about 2 inches of nori “open” on the far side.

For Asparagus + Kale Roll: Place about a half handful of shredded kale across the rice horizontally in an even strip. Lay stalks of asparagus down in a single line (you may use 1 stalk, or 1 plus a cut piece of a second stalk).

Using the mat to hold things together, roll the nori over the asparagus and kale into a sushi roll. You might not get it right the first time. Nor the second time. That’s okay. Just eat those yourself before anyone sees those hot, lopsided messes.

Place perfect sushi rolls seam side down on cutting board and cut into pieces. Use a very sharp, clean knife. Wipe the blade with a wet paper towel after every cut.

For Cucumber Roll, do the same thing, using pieces of cucumber.

MAKE SUSHI

Grab a small handful of rice (about 1½ tablespoons) and form into an oval with your hands. This will take time as the rice, weirdly, falls apart and is sticky at the same time. You will need to press together pretty firmly; don’t worry if you feel like you are smashing the rice too much. You probably are, but that’s okay.

Place the formed rice on the serving plate. It is easier to make all the rice balls at once and then top them later, so make all the rice balls first.

Top the rice balls with different vegetables, and garnish according to your taste. This is what we did:

roasted red pepper with roasted sesame seeds

roasted sweet potatoes with fresh grated ginger (very strong. you have to really like ginger to do this)

avocado with jalapeno, lime zest, scallions

roasted beet with lemon zest

For some of the vegetables, you may want to “strap” them down with a thin strip of nori wrapped around the vegetable and rice together. We did this for the fresh tomato and one version of shiitake mushroom (4-5 thin slices of shiitake, as opposed to the entire shiitake cap).

The traditional accompaniments to sushi are soy sauce, wasabi, and pickled ginger. Soy sauce was a little strong for some of the vegetables, so we opted instead for a few flakes of sea salt.


Simple Veggie Sushi from Martha Stewart

There's nothing tricky about rolling sushi, but you'll need an inexpensive bamboo sushi roller to make these.

Ingredients:

1 1/4 pounds (about 2 3/4 cups) sushi rice, rinsed under cold running water

1/4 cup mirin, plus more for nori

6 sheets nori

1 1/2 teaspoons wasabi paste

1 medium carrot, peeled and cut into 1/4-inch-by-3-inch matchsticks

1 red bell pepper, cut into 1/4-inch-by-3-inch matchsticks

2 stalks celery, strings removed, cut into 1/4-inch-by-3-inch matchsticks

1 scallion, cut into 1/4-inch-by-3-inch matchsticks

4 ounces pickled ginger

Directions:

1. Place the rice and 3 cups water in a medium saucepan set over high heat. Cover, and bring to a boil; reduce heat to low, and cook until rice is tender, about 15 minutes. Turn off the heat, uncover, and sprinkle rice with 1/4 cup mirin. Replace lid, and allow rice to sit for 15 minutes. Transfer rice to a medium bowl, and let cool to room temperature.

2. To make the rolls: Lay a sheet of nori on a bamboo sushi roller, and sprinkle with mirin. Spread 1 1/4 cups cooked rice on the nori, leaving a 1 1/2-inch border on each long side. Spread 1/4 teaspoon wasabi paste in a horizontal strip across the middle of the rice. Place 4 to 5 carrot, red-pepper, celery, and scallion matchsticks on top of the wasabi paste. Cover with a layer of ginger. Lift the closest end of the bamboo roller up and over the vegetables so the 2 long edges of nori meet. Press the roll firmly inside the bamboo roller. Transfer roll to a plate, cover with a damp towel, and place in the refrigerator. Continue to roll sushi until all ingredients have been used.

3. Remove rolls from refrigerator; using a sharp knife, trim ends and cut rolls into 8 equal pieces. Serve with pickled ginger and dipping sauce.

Related articles: Nosh Pit, Vegetarian, Veggie, Sushi, Homemade, Recipes, Jewish, Kosher, Maki, Seaweed Salad, Quinoa Sushi, Dessert Sushi, Chocolate Sushi, Martha Stewart
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