Red Pepper, Jalapeno, Cucumber, Black Sesame Seeds, Avocado, Mango and Rice. With Sriracha Sauce.
You can check out the videos below or find your own for techniques on rolling sushi. I didn’t use a Nori sheet for this roll. I’ve gotten so I don’t particularly like the smell of the Nori when I’m biting into a piece of Sushi but I’m sure it’s just me. I know how ‘good for you’ Nori is and I’ve used it for years but lately it just tells my nose that I’m eating fish and it doesn’t work for me. Dumb? It is what it is for me so I didn’t use it. I’m certain it would be fine in these rolls but you won’t need it for structure anyway. I used a neat little green rubber Sushi rolling mat for the first time here and also plastic wrap which is shown in the videos I’ve attached. The rubber rolling mat worked very well and is dishwasher safe. If you have an Asian store near by I’d highly recommend this rubber version over the traditional woven bamboo Sushi mat that is impossible to clean and less sanitary I’m sure.
This was also the first time I’d used plastic wrap inbetween the mat and the rice. It also worked well to keep the ingredients in place. I had too much trouble with the plastic wrap when I tried to slice the pieces though and took it off the roll. Maybe my wrap was tougher somehow but it wouldn’t cut easily so I just removed it. A key is pressing the roll into shape many many times to keep it firm.
These should be served at room temperature and I used a sweat chili dipping sauce and tamari for added flavor.
Two years ago, I tried making a Raw Sushi with just veggies that is perfect for kids or Sushi beginners.
There is no rice in this version and it was also a huge hit on the blog.
Still is one of my highest clicked on posts to date.
Check it out if you get a chance and want a great way to get kids into their veggies. Plus they get to dip each piece in sauce which adds to the fun right?
Here are a few YouTube’s to get the rolling process down
for your sushi. The first time we tried making Sushi at home,
it was actually much easier than I anticipated.
Shopping for a few of the tools
and the ingredients takes a bit of time but well worth being able
to sit and enjoy your own rolls with your favorite fillings and sauce.
Plus you can leave the tip for yourself 😉
Mango / Avocado Sushi Rolling Technique ( video has Salmon but the technique is the same for the outer rolling so just pretend….)
And this next video is for a Vegan Sushi Roll that has an avocado topping. In fact, when you watch this one, you’ll probably want to make this version as well.
I know I have it on my list next because the rice looks so delicious and it has cooked veggies which I love in Sushi.
You may or may not want to use a sweet dipping sauce with this sushi. I love sweetened chili sauce on so many Asian things that I used it with these. It helps to cut some of the heat from the jalapeno and the Sriracha as well. But plain Tamari or a warmed up Chinese Dumpling sauce might be nice as well. The Mango flavor is actually very mild.
Don’t think that you’ll be biting into a piece of fruit with these. The Mango blends with the avocado to add just a touch of sweet, citrus flavor to each bite. Next time I think I’ll use a slightly thinner layer of rice as well. It was the first time I had made sushi without a Nori outer layer and I think I was worried that they wouldn’t have enough structure to them to roll properly. Just a touch less rice in my next batch so that the filling flavors are stronger.
- 1 Ripe Mango - sliced into 7 - 8 thin strips
- 1/2 Ripe Avocado - sliced on the short length for about 10 strips
- 1 1/2 cups Sushi Rice
- Fresh Jalapeno Pepper, seeded / 3 - 5 very thin strips
- Cucumber 3 or 4 small, thin stips
- Red Bell Pepper - 3 or 4 small thin stips
- Black Sesame Seeds - about 1 Tbs.
- Sriracha Hot Sauce for garnish or hot sauce of your choice
- Tamari and Sweetened Chili Sauce for dipping
- On a Sushi Mat covered in clear plastic wrap, press down 1 1/2 - 2 cups of cooked Sushi rice. Press the rice into a rectangle about 1/2 inch thick. Lay out strips of Jalapeno, Cucumber, Red Pepper about 1/3 of the way into the rectangle (refer to the video for more details on rolling.
- Using the mat, roll up the rice over the stuffings into a long sushi roll.
- Peel back the plastic wrap from the top and sides of your roll, leaving it underneath the roll for now.
- Place alternating strips of Avocado and then Mango across the top length of the roll. Replace the plastic wrap and Sushi Mat and press gently again to firm the toppings into the roll.
- Remove the plastic wrap and cut into small 3/4 inch pieces. Repeat the plastic wrap / Sushi Mat process to again, firm up your roll pieces and keep the topping in place. Sprinkle Sesame Seeds across the Mango / Avocado topping if desired.
- Place a drop of Sriracha Sauce or other spice hot sauce on top of each piece of Sushi.
- Remove wrap and plate your Sushi roll pieces as desired.
- Makes 8 Sushi slices. Best eaten at room temperature. Keep the roll wrapped in plastic until serving.
I need ideas for more Vegan Sushi. If you have one of your own you make or a favorite that you order, please leave me a little detail in the comments.
Have a safe weekend All ♥
More from my site
- Virtual Vegan Linky Potluck #4
- Ricki Heller’s ‘Living Candida-Free’ and Grain-Free Apple Berry Crumble