Fun with (Vegan) Sushi!
So, last Friday after the Christmas tree lighting in the Station (who lights a tree before Thanksgiving?), my winter roomie & I were supposed to go have sushi. After a frustrating debacle while trying to get out of an over-packed parking lot, plans changed.
Me being me, I immediately started working out my new dinner menu in my mind. I wanted sushi…badly. I hadn’t had any since going vegan, which is a problem because I used to eat sushi at least once a week.
Then it hit me:
- I had nori in the cabinet.
- I had rice, Japanese eggplant I could roast quickly, and a few stray lobster mushrooms lying around.
- There’s always soy sauce, sesame oil, and (surprisingly) wasabi powder at our place.
I could make my own sushi!
And so my friends, I proceeded to cook up a batch of rice, toast off some sesame seeds, salt/roast the Japanese eggplant, mix up my wasabi, sauté the mushrooms & a few stir-fry veggies. So about 45 minutes later, I was ready to roll!
That’s when the trouble started.
I didn’t have a bamboo mat handy, but I figured I could do a decent approximation plastic wrap & parchment paper. The edges refused to hold together with water like the instructions said. On top of that, I couldn’t seem to cut through it to save my life. The result was that ginormous “floppy maki” in the background of my plate. Yeah…FAIL.
The good news is that my second roll came out much better (that’s why I put it in front of course).
In the end, the flavor was delicious, and I got to try out a batch of homemade Piri Piri sauce as well. [in my best sports announcer voice] It’s good! Needless to say, it’s gonna take a little practice, but I’m thinking I could get used to satisfying my own sushi cravings at home.
Have you ever rolled your own vegan sushi? Do you even like sushi? What are your favorite combinations?