One of the few restaurants in Ploiesti with vegan options is a sushi restaurant and we love it. I mean, I love it a lot, which is weird because I was never a big sushi fan in my meat-eating days…no matter how hard I tried. But now? Now it’s my jam.
My absolute frickin’ jam.
So of course we were visiting one of those giant stores that sell everything from pots & pans to school supplies and shoes. You know what I mean and some days this place looks so much like the town I grew up in that it reminds me just how alike we all are really are. Anyway, we came across sushi ginger, nor sheets, wasabi and sushi rice–in one place, no less!–and I turned my husband and said, “You should totally make sushi.” He shrugged and said, “Okay.”
So…homemade vegan sushi.
The most difficult part of this recipe is spreading the rice and cutting the roll, at least according to the Hubs, so the person in your house who’s best at delicate work should do those tasks.
The rolls were filled with bell peppers, smoked tofu, daikon radish, scallions, mushrooms, artichokes, sundried tomatoes and tomatoes. There were three different types of rolls that we split and they were pretty darn good. Mostly. And that’s because I have a love-hate relationship with nori. Mostly I hate it, but the sushi place we go to must have different sheets because they are beyond tolerable, they’re almost easy to ignore because the taste is so mild. These were not mild.
All you need is small dishes for soy sauce and you can pop the wasabi and ginger right in the center.
And if you’re feeling thirsty from all that wasabi, wash it down with an ice cold Japanese beer like Asahi, to keep with the theme of course.
Or just grab your favorite cold drink and enjoy!
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