So… I don’t like sea food. That is why you will never see any sea food recipes around here. No, I’m not allergic to it, I just don’t like it. It’s not a taste thing or a texture thing. It is flat out just that I don’t like sea food. BUT. I do like sushi. I love vegetarian sushi.
Sushi can be a little pricy. Especially consider what it is. Seaweed, rice, and an assortment of veggies, meats, and sauces. Seems simple enough, right? While there is a certain art to making sushi traditionally, I’m a modern girl and a simple girl. So, let's make some damn sushi.
There are a few different vegetarian and non-seafood oriented sushi that I like to make. This Vegetarian Sushi is my go-to. It’s the basic one that you will find on almost any sushi list as a vegetarian option, and it’s easy to see why. There’s some crisp and there’s some soft. Sweet and savory. Several very different textures that play on one another.
I’ll be honest in saying, there isn’t really much to do to lighten sushi up. It’s already a fairly clean food!
TheSkinnyFork.com Homemade vegetarian sushi. It's easy and made with clean and simple ingredients! Perfect to accompany an asian soup or salad for lunch or dinner. Prep Time: 10 Minutes • Cook Time: 0 Hours
Servings: 10 • Serving Size: 1 Piece • Calories: 40 • Fat: 0 g • Saturated Fat: 0 g • Carb: 8 g • Fiber: 0 g • Protein: 1 g • Sugar: 0 g • Sodium: 1 mg
• 2 C. Sushi Rice (About 4 C. when cooked.)
• 1/4 C. Rice Vinegar
• 4 Pieces of Nori
• 1 Carrot, Cut into 'Matchsticks'
• 1 Zucchini, Cut into 'Matchsticks'
• 1/4 C. Shredded Cabbage
• 1/2 Avocado, Mashed
Directions:
Add about 2 Tbsp. of rice vinegar to the 4 C. cooked sushi rice and fluff it with a fork.
Set a sheet of plastic wrap out on a bamboo roller and line it with about 1 C. of the cooked rice.
Line 1/4 of the carrot, 1/4 of the zucchini, 2 Tbsp. of the cabbage, and 1/4 of the mashed avocado.
Use the bamboo roller to roll the rice in around the veggies, leaving the plastic wrap around the roll.
Carefully set to the side and set a sheet of the nori out onto the bamboo roller.
Set the roll of rice and veggies onto the sheet of nori and remove the plastic wrap.
Use the roller once again to roll the nori tightly around the rice roll.
Cut into about 10 pieces using a sharp knife.
Rinse and repeat for remaining ingredients.
Arrange the sushi on a plate and serve right away or set in the fridge to chill until ready to enjoy.
Step-by-Step Photos:
Nutritional Claims: Low Fat • Low Sodium • Fat Free • Low Fat Abs • Sugar Conscious • Low Potassium • Kidney Friendly • Vegan • Vegetarian • Pescatarian • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free •Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free • Fodmap Free • Kosher