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?