Yes, she said sushi!

VEGAN SUSHI...

I love vegan sushi. There's really no limit to the veggie combination of these rolls.  You may even add tofu.  My favorite sushi rolls are California sushi rolls without the seafood.  They consist of raw cucumbers, avocado, and carrots.  I make sushi a meal because it really is one.  Once you eat six or twelve of these babies, there's little else you'll feel like consuming.  They are indeed a meal if you chew them properly, you'll be full in the 20 minutes it takes your brain to realize that it has eaten and is satisfied.

Freshly made vegan California Sushi Rolls.

Sushi typically consist of a raw seafood (fish, crab, lobster, etc) with some raw veggies and rice surrounded by seaweed or nori sheets.  Now, sometimes the rice appears on the outside of the roll and sometimes the rice can be contained in the roll.  Typically sesame seeds are also sprinkled on sushi.  I typically leave these off of mine because I don't need them and often I don't have sesame seeds on hand.

Believe it or not, there are about 10,000 kinds of seaweeds in the world.  They are both fresh and saltwater varieties. There are green, brown, and red seaweeds, and not all seaweeds are ediable, but most seaweeds and algae make up the food source for many underwater organisms as well as human beings.  The most common edible seaweeds for humans are arame, nori, kelp. kombu, and wakame, which you should google for yourself! 

Nori seaweed is the most nutritious among seaweeds.  It has as much protein as soybeans and an array of vitamins (12 kinds of vitamins, including Vitamin A, Vitamin B, Vitamin C) and minerals (iron and calcium) as well as EPA (Eicosapentaenoic Acid), glutamate acid, inosinic acid, guanil acid, and fiber, which are beneficial to good health.   Nori has rich flavor and one-third of a sheet of nori provides enough daily fiber to aid in the prevention of colon cancer. 

Nori sheet with rice and veggies spread on it and ready to be rolled.

Brown rice is a great substitute for the usual white sushi rice because it is a whole grain with a low glycemic index.  Brown rice also has minerals (selenium and manganese), B-Complex vitamins, fiber, antioxidants, naturally occurring oils.  It also helps in eliminating candida from the body as well as aiding the body in losing weight.

Now, if you've ever googled how to make sushi, you found that you need at least a rolling mat.  I'd say that a rolling mat is only essential if you want the rice on the outside of the roll.  Over the years I bought a bamboo rolling mat, but I find I can make my sushi without it because I contain my ingredients. Without further ado... here's my basic recipe.  

VEGAN CALIFORNIA ROLLS
Makes approximately 3 Rolls (about 18 pieces)

For the rice:
2 cups short-grain brown rice, cooked (I use leftover rice)1/8 cup plain rice vinegar
1 tablespoons raw agave
1/2 tsp salt (optional...I never use it because it would be too salty for me when dipped in liquid aminos)

For the filling:
3 toasted nori sheets (I use organic Pacific sushi nori, Emerald Cove brand)
1 avocados, peeled, pitted and sliced
1 organic cucumber, seeds scraped out and cut into long spears
1 carrots, peeled and cut into strips

Cooked, cut, and ready for sushi making!

Instructions:
Cook rice the way you normally would or according to instructions on package (Since I start with leftover rice, I place in a saucepan with boiling water for about one of two minutes).  Add the vinegar, agave and salt (if you want it) in a saucepan and bring to a gentle simmer. Remove from the heat and allow to cool. Cut up raw veggies and set aside.

Place the hot rice into a shallow, ceramic bowl.  Lay one nori sheet onto the rolling mat. Using wet hands, evenly spread a portion of the rice over the nori sheet, leaving 3/4 inch visible at the end furthest away from you. Place the cucumber, carrot and avocado on the sheet closest to you. At the base of the mat, start to roll over the ingredients, pressing firmly as you go. Once you have formed a log shape, lift up mat and apply gentle pressure back and forth to ensure the roll is firmly molded. Using a very sharp, wet knife, cut and discard (or eat) the ends of the roll and cut into thick slices. 

Dividing the roll into bite sizes.

Repeat process with the remaining nori sheets and ingredients. Serve with liquid aminos (or soy sauce).  You may also want to add pickled ginger and wasabi, but I usually enjoy mine without these.

Finished sushi rolls with liquid aminos.

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Do you love vegan sushi?  What rolls do you like?  There are a variety of vegan ways to make these.  Tell me your favorites.