The secret to great sushi is in the rice. Ask any itamae (sushi shef) and they’ll tell you the same! After some trial and error I think I can say that I have ‘mastered’ a perfect sushi rice. I cannot wait to share this with you guys! To make kanzen’na (vegan) sushi rolls you can add any vegies, tofu, tempeh or even coconut flesh you like. I served these rolls with some wasabi kewpie (which is vegan by the way!), pickled ginger, miso soup and edamame beans.
How’s this for lunch or dinner?! You can easily make a big batch and safe it in an air tight container for 2-3 days in the fridge.
- 1 1/3 cup of sushi rice
- 1/3 cup rice wine vinegar
- 1 tbsp sugar
- 1 small cucumber
- 1 carrot
- marinated tofu
- nori sheets
- optional: kelp flakes and fried shallots
- to serve:
- wasabi or wasabi kewpie
- soy sauce or tamari
- pickled ginger
- miso soup
- Step 1 Start by prepping the rice. First, add the rice to a bowl and rinse with cold water. “Massage” the rice while doing this – simply let it run through your (clean!) hands. Pour out the water and fill the bowl with water once again, now leaving it to soak for 30 minutes.
- Step 2 After 30 minutes, discard the water again and fill the bowl until the rice is covered with water about 1 inch (2-3cm). Put the bowl in your rice cooker and start cooking the rice.
- Step 3 In the meanwhile, slice your vegies and tofu very thinly.
- Step 4 Mix the rice wine vinegar and sugar in a bowl.
- Step 5 When the rice is done (approx 15-20 min) let it continue steam for 5-10 minutes.
- Step 6 Now transfer the rice to a large bowl or a hangiri (sushi oke) if you have one. Drizzle the vinegar mixture over the rice and now slice the rice with a wooden spoon. Keep slicing for about 5 minutes.
- Step 7 Leave your rice to cool, even transfer it to the fridge or freezer to speed up the process.
- Step 8 Assemble your sushi rolling kit. Take out your bamboo mat, nori sheets, sharp knife and a bowl of water. Put all the ingredients for your sushi rolls next to it as well.
- Step 9 Now start rolling your sushi. You can look this up on YouTube. I like to cover my bamboo mat with plastic wrap. Put the nori sheet on top and add about a fist full of sushi rice. Spread well and push until it’s covering the nori sheet – but leaving about 1/2 inch at the top. Now put your ingredients on the bottom and start rolling.
- Step 10 When the roll is firm, wet your knife and slice the roll in half. Now slice this part in half and you can even cut out thinner rolls if you’d like from here.
- Step 11 Continue until there is no more rice left and then serve with your sides!