Meatless Monday: Vegan Sushi Rolls

Brown rice, avocado sushi

I love making sushi rolls.  It also happens to be one of my favorite items to teach people to make. It is one of those foods that seem intimidating until you break it down and learn just how simple it can be to make. Sushi rolls are a wonderfully versatile treat that can be light for a snack, or made into a more hearty main dish.  My preference is to make it with quinoa since it's a little quicker to cook and adds a little extra protein and nutrients than with rice; and when I do use rice, I prefer brown rice.  Since sushi is of course made traditionally with fish, vegan sushi allows for creativity. Avocado is popular at sushi restaurants because it has a similar texture to some fish so it makes for a good replacement (it also happens to be my favorite sushi filling!).  Other great fillings are shiitake mushrooms, roasted peppers, asparagus, tempeh "tuna"... and the possibilities are endless.

Here is an easy sushi recipe:

Quinoa Nori Rolls

Ingredients

1 C quinoa

2 C water
2 tsp rice vinegar

1 tsp sucanat or sugar

6 – 8 sheets nori

1 T toasted or black sesame seed, optional

Desired filling – i.e. tempeh, avocado, mushroom, yam, cucumber (salted to reduce moisture)

Desired sauce - i.e. spicy mayo, dijon, teriyaki 

Directions

1. Rinse quinoa under cold water. Drain and transfer to a small pot and add water. Bring to a boil over medium heat, cover and reduce. Simmer for 15 to 20 minutes until all the water is absorbed.

2. In a medium bowl, stir together quinoa, vinegar and sucanat/sugar.
3. One at a time, lay the nori on a flat surface and spread with a thin layer of the quinoa, covering the sheet except for 1 inch along the top edge.
4. Along the bottom edge of the nori sheet, place desired filling and spread with a small amount of desired sauce, if using.
5. Moisten the top edge of the nori sheet with a bit of water. Beginning from the bottom, roll the nori sheet very tightly, using a sushi mat. Press firmly when you get to the top to seal with the moistened edge. Repeat with the remaining nori and filling.  Cut each roll into 6 pieces.