So taco Tuesdays are great and all but what if we made sushi Tuesdays a thing?
I personally think it’s a pretty great idea, especially during the Summer. I’ve gotten a little bit spoiled by where I live right now. We’re so used to having mild, comfortable weather this time of year but the last few days have been pretty hot. On top of that there have been some challenges with our AC not working and that’s no fun. Yeah, so I’ve been trying to think of some no cook meals to prevent the house from being too hot and sushi is perfect.
Now obviously the rice has to be cooked which requires heat. However, it has to made ahead and chilled to make sushi anyway and I often have cooked rice in the fridge. I’ll typically just make a large batch to use for the week. If you’re in a hot climate it helps to cook it at the coolest part of the day.
If you’re skeptical about the filling for this sushi, don’t worry I was too. The reason I was inspired to try this was when I tried some yam sushi while I was traveling recently. I’ve wanted to try making it ever since then. That’s why when the craving for sushi hit I knew what to do.
Alright, now if you’re wondering why my rice looks a bit purple it’s because I used a rice blend. It’s a blend from Trader Joe’s that has brown, red, and black rice so the color once cooked its quite interesting. You can just use regular brown rice though.
For serving this I like to add all the normal condiments for sushi like pickled ginger, wasabi, and soy sauce or tamari. Coconut aminos works great also and it’s basically a soy-free soy sauce. I love to make this a day or two ahead to have ready. It’s also a perfect lunch to take on the go.
A quick and easy plant-based sushi recipe that you can make in your own kitchen. It's the perfect make-ahead lunch to have for the week.
- 1 cup uncooked brown rice or rice blend (I used TJ's sprouted California rice)
- 1/2 teaspoon Himalayan pink sea salt
- 2 tablespoons sushi seasoning (*see note)
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 1 large carrot, julienned
- 1 cup red cabbage, thinly sliced
- 1 medium zucchini, julienned (or cucumber if you prefer)
- 1 large or 2 small (ripe) avocados, pitted and sliced
- 1 large cooked sweet potato, steamed or baked
- 8 sheets roasted nori (sushi seaweed)
- tamari, soy sauce, or coconut aminos for serving
- Cook the rice according to package instructions until al dente. (If using pre-cooked rice you may skip this step.) Add about 1 cup of water and the salt to the already cooked rice and place over low heat, covered. Stir every few minutes until the water is absorbed and the rice is a bit sticky. Remove from heat and stir in the sushi seasoning (if using) and allow it to cool completely before making sushi.(Cold rice is the best to work with.)
- Spread a Sushi Mat out on your counter or work surface (You can also use a towel or a place mat.) Take 2 sheets of nori and lay them so they overlap for about 2 inches. Wet your hands and spread about 1/2 cup of the rice onto the top sheet of nori. Cut the sweet potato into long thin slices (like french fries) and layer it with your veggies and avocado to form a line from side to side.
- Now slowly start rolling up the end with the rice and applying pressure as you roll. Continue until completely rolled. Use a very sharp knife to slice through the nori and make sushi pieces.
- Serve with any of your favorite sushi condiments.
*The sushi seasoning is a great addition if you'd like a completely traditional sushi flavor but it's not necessary. (I usually skip it actually) Same for the sugar and vinegar.