For the past 9 years I have had to entertain many people from many different ethnic backgrounds due to my husband’s work. Fortunately many of them have shared with me and taught me to make their traditional dishes, I then researched and experimented with many ethnic dishes then include my own touch, of course. Vegan sushi is one such dish that I have come to enjoy. I used cucumbers, avocado, and red, yellow, and orange bell peppers for the filling. I used lemon juice instead of vinegar, which imparts a fresh and tangy taste that has great health benefits. I made fresh pickled ginger (gari) using maple syrup, lemon juice and beet juice for the coloring. Traditionally, artificial red food coloring is used in pickled ginger (Also check out my Perfect Pink Lemonade that doesn't use artificial red food coloring.
I also made Ponzu sauce using lemon juice, coconut aminos and maple syrup.
Its best to use glutinous rice or sweet rice for the sushi, I used medium grain brown rice though with great results. I used raw coconut aminos as a substitute for soy sauce (it’s gluten free). Many soy sauces contain wheat and preservatives, this is a great gluten free alternative. It also contains 63% less sodium than soy sauce, and because it’s made from coconut it’s also soy free. It is also raw and unfermented.
4 cups cooked Japanese Sushi rice or sweet rice (about 2 cups uncooked plus 2 ¼ water)
2 lemons juiced
1 Tbsp turbinado sugar
1 Tbsp black sesame seeds
1 tsp sea salt
6-7 nori sheets
½ red bell pepper cut into strips
½ orange bell pepper cut into strips
½ yellow bell pepper cut into strips
1 avocado thinly sliced
½ cucumber seeded and cut into strips
Fresh pickled ginger(recipe below)
Ponzu sauce to serve(recipe below)
Wash rice and bring to boil with 2 ¼ cups water, reduce heat on lowest and simmer for about 40 minutes until water is absorbed. Combine lemon juice, sugar, black sesame seeds and salt. Add to rice, stir well and set aside to marinate.
On a bamboo sushi mat, place a sheet of nori with the shiny down. Spread rice over nori sheets, leaving a ½ inch clear space at the top and bottom. Arrange red bell pepper, yellow and orange peppers in an even strip horizontally starting from the side nearest you. Arrange cucumber alongside bell peppers, then arrange avocado slices on top. Holding the mat and the edge of the nori sheet nearest to you, roll into a cylinder. Use the mat as your guide, roll tightly so that it sticks together and encloses the filling tightly. Transfer roll seam side down onto a cutting board, use a wet knife to cut each roll into six pieces and stand them into a serving platter. Garnish with fresh pickled ginger and serve with ponzu sauce.
Fresh Pickled Ginger
½ cup ginger thinly sliced
1 tsp maple syrup
1 tsp lemon juice
1 Tbsp beet finely grated
1 Tbsp water
Thinly slice ginger with potato peeler and set into a bowl. Add lemon juice and maple syrup. Mix grated beet plus water, then strain and add to ginger. Set aside until ready to serve.
1/3 cup coconut aminos, soy sauce or Bragg’s liquid aminos (I used this coconut aminos)
1 tsp maple syrup
1 Tbsp lemon juice
3 scallions finely chopped (green part only)
1 shallot or small red onion minced
pinch of cayenne pepper
Combine all the above ingredients into a bowl and stir to marinate.
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