How to make your own vegetarian sushi

March 4, 8:40 PMPhoenix Vegetarian ExaminerGenevieve Rice

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Thumb your nose at raw fish by making your own sushi.

Before I officially became an herbivore, sushi was the ultimate treat when eating out and about.  The fresh ingredients, the delightful flavor combinations, the thrill of the exotic – honestly, what more could you ask for? But, since ridding my diet of meat, my excitement for perusing menus full of meat-filled sushi rolls has dwindled considerably. Most sushi restaurants offer only one or two vegetarian options (usually a cucumber roll, presented without pizzazz). Indeed, vegetarian sushi rolls made with spice and imagination are few and far between.

It’s really a shame that more restaurants don’t realize that their vegetarian patrons have taste buds, too. But, thankfully, making and designing your own veggie-friendly sushi is simple – and surprisingly affordable.  Below, I’ve provided a very simple, straightforward recipe for quickly preparing sushi in your own home.

Ingredients:

•    1 cup short-grain sushi rice (or 1/4 cup per roll)
•    Nori (roasted seaweed sheets) (one for each roll)
•    Two 1 1/4 cups water, one for soaking and one for cooking (The amount of water should be 1.25 times the amount of rice)
•    Various fillings (as described below)
•    Soy sauce (as desired)
•    Wasabi (as desired)
•    Pickled ginger (as desired)

Prep:

At least one hour before cooking, soak the rice in the first portion of water. At the beginning of the soak, the top of the water should be about half an inch above the top of the rice. You’ll know the job is done when the rice has absorbed the excess water.

Cooking:

In a saucepan, combine the now puffy rice and the second portion of water.  Cook on high heat until the mixture is brought to a boil. At this point, reduce the heat to low and cover. Cooking times will vary, but you’ll know the rice is done when all the water has been absorbed and the rice is sticky and glistening.

But for you microwave aficionados, I also know a great, time-saving way to nuke your way to the perfect sushi rice. Simply combine the rice and water in a covered microwave-safe container for two minutes. After the two minutes are up, stir the rice and water mixture. Cover and return to the microwave for another two minutes to achieve the perfect adhesive texture for sushi.

Fillings:

While the rice is soaking and/or cooking, take the time to select and prepare your sushi fillings of choice. Most vegetarian fillings don’t require much beyond sautéing or even slicing. Here are some of my favorite fillings and combinations and how I prepare them:

•    Avocado – Thickly slice the avocado lengthwise and then into a 1/2-inch chunks.

•    Asparagus – Drizzle fresh or frozen asparagus spears with extra virgin olive oil and a pinch of salt and pepper (for spicier spears, mix a touch of chili-garlic sauce to the olive oil). Roast in an oven preheated to 400 degrees for six minutes, or until the asparagus is tender crisp but cooked thoroughly.

•    Roasted red pepper and cream cheese – A truly winsome combo, this is also one of the easiest to assemble. For simplicity purposes I keep a jar of pickled, pre-roasted red peppers on hand and just cut off a couple of thick (about one-inch) slices. For each roll, I use about a tablespoon of cream cheese.

•    Sweet potato and goat cheese – Using fresh or frozen 1/2-inch cubes of sweet potato, sauté with olive oil, garlic, salt and pepper until tender but firm. Combine with about one tablespoon of goat cheese crumbles.

•    Zucchini – Cube zucchini and sauté with olive oil, garlic, salt and pepper until translucent.

Other suggested fillings:

•    Beets
•    Carrots
•    Cucumbers
•    Egg Omelet
•    Eggplant
•    Mushrooms
•    Roasted sesame seeds
•    Tofu

Of course, if you’re looking to add zest to your rolls, consider adding the following dressings, sauces and spices:

•    Chili-garlic sauce
•    Chipotle- or wasabi-flavored mayonnaise
•    Fresh cilantro
•    Hot sauce
•    Wasabi

Assembly:

Spread a 1/4-cup of cooked, warm sticky rice evenly across the middle three lengthwise inches of a sheet of nori.  Arrange your chosen fillings vertically along the middle. Take the right edge of the nori and bring it to the center until the fillings are completely, tightly wrapped in roasted seaweed. Continue rolling until the sushi is in one big tube, sealed by the heat of the rice. Slice the sushi into bite-sized pieces you can easily pick up with chopsticks, or because you’re eating at home away from the judgmental eyes of other diners, with your fingers. Arrange neatly on a plate, and serve with soy sauce, pickled ginger and wasabi as desired.

Perhaps the greatest advantage of putting together your own sushi, besides being able to pick out your own ingredients, is the relative low cost.  Basic sushi supplies – rice, nori, soy sauce and wasabi – are widely available (I was able to find my current supplies at the Fry’s just down the street) and cost under $20 together in amounts that are likely to last even regular sushi eaters several months.

Happy sushi making! Feel free to comment with your favorite homemade veggie sushi rolls.