Super Natural Vegan Sushi

This is homemade vegan sushi made with sweet potato fries, seasoned tofu, avocado, kale chips, and a whole grain sushi rice blend. A quick kiss of strong wasabi-spiked soy sauce is my preferred dipping sauce.

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I make this vegan sushi constantly. Especially anytime the weather is hot (read:now). It’s a recipe I planned to include in Super Natural Simple, but ended up leaving it out at the last minute. So! They’re making their appearance here where I have more room to talk through rices, rolling technique, and variations. And don’t worry, you don’t need any special tools to make it. This is homemade vegan sushi made with sweet potato fries, seasoned tofu, avocado, kale chips, and a whole grain sushi rice blend. A quick kiss of strong wasabi-spiked soy sauce is my preferred dipping sauce.
Super Natural Vegan Sushi

Let’s Talk About Sushi Rice

The key to your success here is choosing the appropriate rice. One way to be sure your sushi rolls hold together is to use white short-grain sushi rice. For this recipe you’ll combine cooked white sushi rice with other whole grains to “boost” it nutritionally. I’ve found that using a percentage of white rice really helps the rolls come together. More importantly, it helps them hold together, especially important for newbie sushi makers or if you’re having kids help out.

To cook the sushi rice, rinse the rice grains well before cooking. And if you have time to let them soak, even better. I use 2 cups of rice and 3 cups of water, and a bit of salt – scant 1/2 teaspoon. Simmer, covered, for 15 minutes. Allow to sit, covered, for 10 minutes more. You should end up with perfect chubby, sticky grains of rice you can then combine with other quinoa, cooked grains, pearled barley, black rice, or brown rice. I’ll outline the ratio I like below, but you can experiment. This organic sushi rice is an example of the kind of rice you’re after for the white sushi rice component.

Seasoning: Traditional sushi rice also uses a vinegar and sugar mixture as seasoning. Sometimes I add it to my cooked rice, other times I skip it. I know this might be a controversial admission, but I’d encourage you to think through a range of different ways you can season, spice, or boost your rice. The rice in these sushi rolls is plain and simple. That said, once you get the hang of the basics, you can experiment if you like! Use strong broth in place of the water in your rice. You can add spices (turmeric, curry blends, etc.) or ingredients like minced garlic, ginger, or scallions. Play around!
Vegan Sushi Ingredients

No Sushi Mat, No Problem!

You don’t need to have a special sushi mat to make sushi. I tend to use parchment paper. A clean linen or cotton towel can also work. If you want to make reverse roll (where the rice is on the outside, line your parchment paper with a sheet of plastic wrap. Do a layer of rice, next add the sheet of nori followed by more ingredients and/or rice. You can see my set up for getting ready to roll sushi in the photos below. Basically this is a long way of saying, you don’t need a bunch of specialty equipment to make vegetable or vegan sushi.Tofu in Skillet for Vegan Sushi

Vegan Sushi Filling Ideas

As I mention up above, I’m highlighting my favorite “everyday” vegan sushi roll for you today. I’ve made them twice this week! I’ll talk you through the main components:

  • Seasoned Tofu: Marinate slabs of tofu in a simple soy sauce, water, sesame-chile oil mixture. You can grill the tofu or cook it in a skillet (above) until golden. Cool a bit, and use a sharp knife to slice into matchsticks. You can see the sliced tofu pictured below.
  • Sweet Potato “Fries”: Slice sweet potatoes into fry shapes. Skins on or off, your choice. Toss with olive oil, sprinkle with salt, a bake at 400F until golden, flipping once or twice along the way. I tend to use the sweet potato version of these oven fries, but Wayne sometimes buys pre-cut sweet potato oven fries in a freezer bag, and those work great too.
  • Avocado: Thinly sliced, and perfectly ripe is what you’re after.
  • Kale Chips: I like the crunch you get from adding a few kale chips. Consider adding them a bonus if you have some on hand.
  • Sesame seeds: In your rolls, on your rolls, whatever.
  • Wildcards: If I have them sometimes I add a bit of cucumber, spicy tempeh crumble, or I’ll make the sushi with this tempeh in place of the tofu. I love this all-natural wasabi paste, and mix it with soy sauce, shoyu, or tamari as a dipping sauce.

As I mentioned, on the rice front, I like a rice blend with a good amount of whole grains in it, and have had the best results using half white sushi rice mixed well with half whole grain rice. For the whole grain rice portions, I like to cook short grain brown rice with a good amount of quinoa in it. That said, any whole grain blend should work with the white sushi rice. It’s sticky and helps everything hold together nicely.

How to Assemble Your Sushi

Sushi doesn’t have to be perfect to be delicious. Keep that in mind if you’re new to this. I thought I’d post a play-by-play photo series of how these rolls come together. Before we get into it, one thing that is helpful to know if your sushi rice is sticky and hard to work with is this. Use cold water to wet your hands or spatula. It’s a game changer.

Ready to roll: Once you have all your ingredients prepared it’s time to make sushi. What you see in the photo below is a sheet of parchment paper in place of a sushi mat. On top of that a 8×8-inch sheet of nori is placed. About a cup of rice is spread across the bottom third. Pat it down with a spatula so it holds together. Now add strips of avocado, sweet potato, tofu, and whatever else you’d like in your sushi.

Preparing Vegan Sushi on Sheet of Nori
Working from the bottom, use your sushi mat or parchment paper to start gently (but confidently!) guiding and shaping everything tightly into a roll. You can see how it starts in the photo below. 
Demonstration of How to Start Rolling Sushi
Use your extra fingers to keep ingredients in place and to pull the roll in toward the sushi mat. See photo below. The goal is shaping and keeping things tight. Keep guiding and rolling.
Demonstrating Sushi Tuck-and-Roll Technique
Once the rice and fillings have been encircled by the nori, compress and pull things tight one more time. I basically run my hands along the length of the roll making sure nothing is loose. 
Using Sushi Mat or Parchment Paper to Roll Sushi
Continue rolling to the end of the nori at this point, guiding the sushi mat or parchment paper out of the way as you go. See above and below examples.
Finished Vegan Sushi Roll
At this point you should be able cut the roll into pieces of sushi. Use your sharpest knife, and keep it clean as you go.
Super Natural Vegan Sushi Recipe
It’s a lot of fun to explore the world of vegetarian and vegan sushi. Next up on my list is to make a roll using sushi rice version of Bryant Terry’s Amazing Green Rice. Basically, I imagine it will be very similar to this roll, but using his blender technique to green-ify the rice. Or maybe as we make our way into the fall a mushroom-centric roll. Excited to see your versions!

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Spaghetti with No-Cook Sauce

A tangle of spaghetti, olives, nuts, vegetables, and torn mozzarella in a no-cook, lemon-zested tomato sauce. A recipe for a hot night when tomato season is at its peak.

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You can tell by the streak of tomato recipes here lately, I’m in the thick of it. And today is no exception. I made this for dinner last night, and if you have a box of spaghetti and some good tomatoes you’re half way there. What you see is a tangle of spaghetti, olives, nuts, vegetables, and torn mozzarella in a no-cook, lemon-zested tomato sauce. It’s bright, summery, colorful food, easy to adapt based on what you have on hand. The key? Make it on an extra hot night when tomato season is at its maximum. And don’t even mess around if your tomatoes aren’t on point.

Spaghetti with No-Cook Sauce

So Many Variations!

This is a quintessential pantry meal. I added olives, pine nuts, and a bit of cheese to the base ingredients of spaghetti and tomatoes, but you can experiment with endless other directions. I love the pine nut component here, but toasted almonds, walnuts, hazelnuts, or cashew would all be great. You could do a spicy version by adding a dollop of harissa to the sauce, or some chile flakes, or a tablespoon of toasted sesame chile oil. On the vegetable front, you see string beans pictured (because that’s whats coming out of my garden right now), but load up on anything from broccoli and cauliflower florets, or asparagus – basically, any quick cooking veg that you can throw in the pasta water at the last minute.

Tomatoes from the Garden

The Spaghetti

Use your favorite spaghetti noodle here. I love a traditional spaghetti noodle, don’t get me wrong, but one of the big surprises to me over the past few years is how good some of the whole grain and pulse-based pastas are. There is a wide range of brands around, so you’ll need to experiment. My advice on this front is to “date around” until you find a few brands and shapes you like. For day to day pasta eating when you compare nutritional labels, the noodles made with more whole ingredients can deliver significantly more vitamins, minerals, fiber, protein and the like. So it’s worth it to play around.
Spaghetti with No-Cook Sauce
If you’re looking for more tomato-centric recipes — I posted this tomato tart recently. Try a fresh version of this tomato sauce. Make this favorite salsa. Or add them into a summery coleslaw. If you’re just looking for summery favorites, try this Grilled Zucchini & Bread Salad, this Pasta with Smashed Zucchini Cream, or this Zucchini Bread. Enjoy!

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