52Weeks · Asian · Quick Weeknight Recipes · Vegan

Just Bent

Vegan Sushi

Vegan Sushi | Two Ways

When one is a vegetarian blogger seafood challenges require thinking a little outside the box.  After all what most people picture when they hear seafood is NOT vegetarian and while at one point I did include those recipes I don’t really make that anymore.   So with /r/52weeksofcooking’s seafood challenge I really had two options: fake seafood or using a sea-based vegetable.  I debated recreating Richard Blais’s banana scallops but while those are really outside the box they aren’t exactly challenging so I decided to keep looking.   Then while reading a Washington Post article I saw a recipe for vegan sushi and instantly latched on to giving sushi a try.   I liked the idea of using mushrooms for one of the fillings, which is what WP had listed, but switching the suggested citrus soy sauce for a sesame ginger sauce.  For the other filling I decided to use sweet potatoes, which are right there with eggplant on my must have in kitchen at all times list.  I decided to make a garlic ginger soy sauce for the sweet potatoes which resulted in a very crowded stove top.

[amd-zlrecipe-recipe:134]

[amd-zlrecipe-recipe:135]

I did cheat a little in using Alton Brown’s sushi rice recipe, figuring I had enough work figuring out the right sauce to vegetable ratio.  For rolling the sushi I watched a few videos to get the idea and used plastic wrap to make up for my lack of a mat. I served the sushi with some siracha sauce since fresh wasabi is not an easy to locate ingredient at my local market, and also skipped the soy sauce.  I was surprised in how easy these were to roll, even without a bamboo mat!

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