Sushi is one of the most popular recipes in Asian cuisine. The small rolls made of rice and algae leaves are a real treat for many and can be filled with many different ingredients. You are vegan but just love sushi? Then you’ve come to the right place. We’ll show you how you can make vegan sushi yourself step by step and give you lots of great ideas for the filling.
Is sushi vegan?
To find the answer to this question, one must first ask: What is sushi actually made of? For the preparation of classic Japanese sushi you usually need rice, vegetables and raw fish. The word “sushi”, on the other hand, does not refer to the ingredients at all. It means something like “sour tasting” and has more to do with the taste of the well-known recipe. So sushi is not vegan in the classic sense. However, if you don’t eat meat, fish and other animal products, you can also prepare it vegan.
What variants are there for vegan sushi filling??
Although the classic recipe for sushi is made with fish, vegan variants are becoming increasingly popular. In addition to raw or cooked vegetables, you can also use various meat alternatives to prepare the Japanese dish vegan.
If the sushi filling is vegan, then the following ingredients are suitable, for example:
- raw vegetables
- Marinated vegetables
- fried vegetable tempura
- roasted or baked vegetables
- Meat substitutes, for example tempeh, seitan, etc..
Make sushi yourself – you should pay attention to this
If you like sushi, you may have noticed that you can eat quite a lot of it and not feel too full afterwards. But what can really weigh on sushi is your wallet. Because sushi is really expensive compared to popular alternatives such as pizza or burgers. For this reason we would like to show you today that it is not that difficult at all to make sushi yourself. Everything you need and what you have to pay attention to during preparation is summarized below.
What do I need to make vegan sushi myself?
Whether vegan or not, there are a few things that are essential to making sushi. The most important of these is sushi rice. This is short grain rice, which is especially suitable for sushi. Rice pudding and risotto rice, for example, are also considered round grain rice varieties, but are not suitable for the Japanese dish. The perfect sushi rice should be sticky in order to bind the sushi roll well.
Second, you need nori sheets. They serve as a cover for Maki-Sushi and can be on the outside (with Hoso-Maki and Futo-Maki) as well as inside (with Ura-Maki). For other popular types of sushi, such as sashimi or nigiri, you don’t necessarily need nori. But these cannot be prepared vegan anyway.
A sushi mat, also known as a bamboo mat, is usually used to roll the sushi. The ingredients for the sushi are distributed on top and then shaped into a roll. In principle, you can roll sushi by hand without a bamboo mat, if you use the right rice and don’t overfill the roll. But with the mat it is quicker and easier.
How to make sushi rice?
Anyone who has ever tried to make sushi themselves knows that success largely depends on the consistency and taste of the rice. The easiest way to make sushi rice is with a rice cooker. However, if you rarely cook rice and don’t really need a device like this, then don’t worry. Because you can also prepare the perfect rice in a pot.
First you need to get the right rice. Then it must be washed with cold water. This will remove the excess starch. You can either use a sieve and place the rice under running cold water until the water running underneath becomes clear. Or you put the rice in a container and fill it up with water. You then pour out the cloudy water and refill the vessel. Repeat this process until the water remains clear and no longer shows any turbidity. Most of the time this happens after washing 6-7 times.
Now put the rice in a saucepan with water in the ratio 1: 1.2 (e.g. 1 cup rice with 1.2 cups water) and bring to the boil without the lid. Cook for half a minute, cover with the lid and soak or simmer over low heat (level 2 of 9). Do not remove the lid while cooking. After about 15 minutes, the rice should have absorbed all of the water. Carefully place the finished rice in a large, flat bowl, trying not to crush the rice grains.
After it is cooked, the sushi rice also needs to be seasoned. The classic seasoning mix consists of rice vinegar, sugar and salt, which are boiled together so that the sugar can dissolve completely. The mixture is drizzled over the cooked rice and carefully folded in. Now the rice should cool down. Place a damp household towel on top to prevent it from drying out. After about an hour, you can roll the sushi.
How to roll sushi?
Rolling sushi is not as difficult as you might think. Of course, it takes some practice to get good results, but after a few tries it will definitely work. How to roll the classic sushi step by step:
1. Place a nori sheet on the bamboo mat.
2. Press the rice onto the algae leaf with wet fingers, leaving half a centimeter free at the edge.
3. Optional: use your fingerb to spread a little wasabi in the middle.
4. Place the filling in the middle.
5. Reach under the sushi mat and roll the nori sheet into a roll until the mat encloses it.
6. Press firmly on all sides and roll up the bamboo mat again.
7. Cut the roll into pieces of equal size with a damp, sharp knife. complete!
Recipe for vegan sushi with shiitake mushrooms and sweet potatoes
You can make vegan sushi in many variations yourself. In our first recipe, the Futo-Maki Sushi is filled with sweet potatoes and shiitake mushrooms. A cucumber and carrot add a little freshness to the recipe. Here are the ingredients and the steps for preparing this vegan sushi.
Ingredients for 4 servings:
4 sheets of nori
700 grams of cooked sushi rice
2 tablespoons rice vinegar
1 tablespoon of sugar
1 teaspoon sea salt
100 grams of shiitake mushrooms
2 tablespoons of Tamari soy sauce
1 sweet potato, cut into thin strips
6 slices of avocado
1/2 cucumber, cut into thin strips / sticks
1 carrot, cut into strips
2 stalks of spring onions, quartered lengthways
Tamari soy sauce
pickled ginger (gari)
creamy peanut sauce
1. Mix rice vinegar, sugar and salt in a bowl and heat until the sugar dissolves.
2. Add the mixture to the cooked rice and mix well.
3. Let the sweet potatoes and mushrooms marinate briefly in tamari. Then cook in the oven at 200 ° C for about 20-25 minutes.
4. Place a nori sheet with the rough side up on the sushi mat. Spread a handful of sushi rice evenly on top, leaving about 1 cm free on the lower side.
5. Arrange the ingredients in a thin line at one end and press lightly. Two to four pieces of each ingredient are sufficient.
6. Roll up firmly using the sushi mat, moisten the leftover piece of nori and roll up. Cut the sushi roll into eight approx. 2 cm thick pieces with a dampened sharp knife.
Make vegan sushi yourself with tofu
Do you like to eat tofu? If so, this vegan sushi recipe is perfect for you. Here the tofu is briefly fried in a pan and seasoned with a sauce to refine the sushi. You can also roll the tofu in the recipe raw into the sushi or replace it with tempeh. Since the filling consists of several ingredients, it is called futo-maki sushi. (For comparison, the Hoso-Maki Sushi is only filled with one or two ingredients and rolled into half a sheet of nori.)
700 grams of cooked sushi rice
60 milliliters of soy sauce
2 tablespoons of maple syrup
1 tablespoon of cornstarch
1/2 tablespoon of grated ginger
1 chopped garlic clove
2 tablespoons of water
1 tablespoon of oil, e.g. B. Toasted sesame oil
200 grams of firm tofu, pressed and cut into 1 cm long strips
1 large carrot, thinly sliced
1/2 cucumber, thinly sliced
1 avocado, thinly sliced
2 tablespoons rice vinegar
2 tablespoons of white wine vinegar
5-6 nori sheets
1. Whisk the soy sauce, maple syrup, cornstarch, ginger, garlic and water in a bowl and set aside. This is the sauce for the tofu.
2. In a large non-stick pan, heat 1 tablespoon of oil over medium heat. Add the tofu and sauté for 5 minutes. Once a nice crust has formed, turn and cook for a few more minutes on each side, about 12 minutes in total. Add the sauce and cook for a few minutes, tossing it back and forth frequently to allow the sauce to thicken. Stir, remove from heat and set aside.
3. Gently mix the cooked rice with rice vinegar and white wine vinegar.
4. Now roll the sushi. To do this, place a nori sheet on the sushi mat, spread some of the rice on top, leaving one end free. Place the cucumber, carrot, 2 pieces of tofu and 2 slices of avocado on the rice and press lightly. Roll the nori sheet tightly over the fillings, moisten the free end and continue until everything is completely rolled up.
5. Cut into 2 cm pieces and serve with soy sauce, wasabi and pickled ginger.
Vegan sushi recipe: inside-out rolls with vegetables
Now we offer a recipe for Ura-Maki Sushi fans. The so-called inside-out or California rolls differ from the classic variant in that the rice is on the outside of the roll instead of on the inside. For the recipe, however, the same ingredients are used as for the other Maki Sushi variants, although you can also use a little sesame as a garnish. The classic California roll is not vegan because it is made with crab meat or surimi, but if you only roll vegetables in the sushi, then it becomes vegan.
500 grams of cooked sushi rice, seasoned
6 nori sheets
2 tablespoons of sesame seeds
Vegetables of your choice, e.g. B. carrot, cucumber, asparagus (blanched), avocado, pumpkin, bell pepper, etc..
1. Place a sheet of nori with the rough side up on the sushi mat and spread a handful of rice on the nori sheet. If you moisten your fingers with water, the rice won’t stick.
2. Sprinkle some sesame seeds over the rice. Slightly moisten your hands with water and gently dab the rice so that it does not stick to the mat when you roll it. Alternatively, you can line the bamboo mat with cling film.
3. Turn the nori sheet over so that the tear side is touching the mat and the seaweed side is facing up. Lay a line of each vegetable on a pile along the bottom third of the nori (see picture instructions).
4. Roll the sushi tightly using the bamboo mat. Cut into pieces with a dampened sharp knife and serve.
Tip: To make a Dragon Roll Sushi, cut a ripe avocado into thin strips and place them on top of the Ura-Maki roll before you cut them.