Back in the days when animal products could be found in pretty much every facet of my life, I wasn’t a huge fan of sushi. Okay, that’s not entirely true. As a pre-teen girl in love with romance novels that featured women in expensive suits who ate sushi for lunch, I was obsessed with it and whenever I made a trip from the suburbs to Chicago, I would take advantage of all the sushi offerings.
Eventually sushi made its way to the burbs and I could eat it more often and I did, and I enjoyed it. Immensely.
Then one day in 1997, as it happens with so many animal consumers, I got sick. Really, disgustingly sick within hours of eating (allegedly) fresh sushi. That was the last time I ate sushi until I went vegan.
Now, I can safely say that I’ve developed or re-developed a fondness for the vegan sushi.
Full disclosure: as much as I wish I was responsible for this incredible vegan meal, the kudos belong to my husband who is our resident sushi expert. I may be a pro at rolling some things, but not sushi, so whenever we have it, he’s the vegan sushi chef in our house.
So if you’re impressed, it’s with him. Not me.