sushi

Veggie Sushi Roll (Vegan)

*Serves 2-4 people

Summer is the perfect time for sushi; with no oven needed, you can stay cool in the kitchen and still create a tasty meal. This recipe will give you the basics to make cut rolls, known as Maki, which is the type of roll that we traditionally think of as “sushi”. You can put anything you like as the filling, but for this recipe I used avocado, cucumber, and carrot. Feel free to experiment with sauces, too! Mixing Sriracha with some vegan mayo creates an excellent spicy topping or dipping sauce.

In the midst of summer heat, the last thing you want to do is turn the oven on, right? Don’t sweat it; I have the perfect solution. Leave the sushi rolling to the master chefs and opt for a vegan, gluten-free sushi bowl instead! These easy, delicious bowls bursting with all of the traditional flavors of your favorite veggie sushi roll will leave your tummy full and your home cool.

Makes 4 bowls

Ingredients:

1 ½ cups short-grain rice (rinsed)

1 ½ cups plus 2 tbs. water

8 tsp. rice vinegar

1 ½ tbs. sugar

½ tsp. salt