This is a great staple to know how to make, comes together relatively quickly (especially if you have some veggies pre-sliced and/or tofu pre-baked) and is always a winner with friends and family. Sushi isn't hard to make at all, you don't need a special rolling mat or any special tools. Just a pot to cook rice in and a cutting board. Enjoy!
2cupsof sushi rice, also called sticky rice (we used purple jasmine sticky rice blend)
3 ½cupsof water
1teaspoonsof salt, or to taste
⅓cupof rice vinegar
1packageof toasted nori seaweed sheets
1red bell pepper, thinly sliced
1packageof firm tofu, sliced to ½' thick
2Tablespoonsof soy sauce or tamari
1Tablespoonof nutritional yeast
2-3Tablespoonsof toasted sesame seeds
Preheat oven to 425 degrees and arrange tofu slices on parchment paper lined baking sheet. Drizzle with soy sauce or tamari and sprinkle with nutritional yeast, dividing it evenly among slices. Rub slices on both sides so they get coated and place in oven to bake, roughly 10 minutes on each side, flipping once. Remove them when they are golden brown and crispy and have puffed up a little bit, let them cool. Once cool slice into ½' wide strips and set aside.
Once tofu is in the oven, prepare sushi rice by bringing rice and water to a boil, then lowering to a simmer and covering pot. It is done when all water is absorbed and rice is cooked through, usually 10-15 minutes depending on rice. Let cool.
Slice all veggies and place on cutting board next to sheets of seaweed. Get a small bowl of cold water and place nearby (this will be for dipping your fingers in). Once rice has cooled slightly, add sweetener, rice vinegar and salt and stir to combine.
Lay one sheet of seaweed on clean work surface and place about 1 cup of rice on top. Dip you fingers in the water bowl and use them to press rice onto seaweed, spreading so it reaches the edges and forms a thin layer all the way around. Leave 1' of seaweed at the top free from rice. Lay a small amount of each veggie in a line across the middle of the sushi roll, taking care to only put a few pieces of each. Less is more here. Begin rolling away from yourself, over the veggies, squeeze tightly to get a good tight roll and keep rolling until you each the end. Dip your finger in the water and run along bare edge of seaweed to seal. Let rest for a minute before slicing into one inch pieces and placing on a plate. Repeat until all rice and/or fillings are gone. Your first few rolls make look a little funny but they will still taste great, they start to look better after a few tries. Sprinkle with toasted sesame seeds and enjoy!
Making sushi is easy when you have leftover veggies and rice in the fridge.
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com