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- Photo: mrsdohpaz / Flickr
Vegetarians are able to enjoy healthy sushi as much as meat eaters with these fish-free sushi rolls. Vegetarian sushi rolls allow you to get creative with colour in the kitchen, while omitting fish, a characteristic of sushi rolls. They can be made from a combination of grated baby marrow with wasabi and sesame seeds, grated carrot and alfalfa sprouts, cream cheese and mixed peppers, cucumber with avocado pear and mayonnaise, tofu and rocket, omelette and water cress or whatever other filling you wish to experiment with. This recipe will serve six.
Ingredients
You will need the following ingredients for the fish-free sushi rolls: vegetable oil, 8 seaweed sheets (nori), wasabi paste, mayonnaise, toasted black and brown sesame seeds and a selection of sliced or grated vegetables of your choice. You will also require some cling film and a sushi mat.
The vinegar mix is made up of 50ml rice vinegar, 25ml castor sugar, 5ml salt, 5ml mirin and a few drops of freshly squeezed lemon juice. A cup of sushi rice and 1 1/2 cups of water are also required.
Prepare the sushi rice
Cook the sushi rice for 10 to 15 minutes on a low heat. Once cooked, put the rice aside and cover it. Allow it to rest for half an hour. Mix the vinegar ingredients together in the meantime.
Prepare the sushi rice by covering a tray with cling film. Spread the rice over the plastic and then drizzle the vinegar over the rice. Allow the ingredients to cool before preparing the vegetarian sushi rolls.
Prepare the fish-free sushi rolls
Cut the seaweed sheets in half if you want smaller rolls or leave them as they are for larger rolls. Place the vegetable oil in a small bowl in order to dip your fingers to prevent rice from sticking to them. Cover the sushi mat with cling film.
Place the shiny side of the nori onto the mat. Rub some oil onto your fingers and spread the rice over the sheet to create a thin layer. Leave a 1cm space from the edge at the top of the sheet.
Arrange your choice of topping in a line 3cm from the bottom of the nori. Lift and roll the sheet to cover the topping. Use the rolling mat to guide you and finally, pull the sheet towards you to seal the filling.
Roll, cut and serve
Roll the remaining sheet to create a tube shape. Slice the sausage shape with a sharp knife into equal sizes. Serve your vegetarian sushi rolls with soya sauce in small bowls (one for each person), together with pickled ginger slices and wasabi.
Prepare the table with a simple arrangement of plates and chop sticks before serving. For some extra colour and decor, place a zen flower arrangement on the table. All you need for this is a flower or two in a clean-lined vase. And there you go – tasty sushi minus the fish for vegetarians.
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