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Vegan Recipe - Kids Love It Sushi
- Prep Time : 30 minutes
- Cook Time : 30 minutes
- Servings : 4
Thank you to Ellen Jaffe Jones, author of Eat Vegan on $4 a Day, for sharing this vegan sushi recipe with the Yummy Plants community! Ellen says, “You gotta get the kids involved making this. I did this with mine all the time!! So easy! So fun!”
Ellen is committed to creating healthy dishes that are super yummy and affordable. This easy vegan recipe isn’t from her book; she created it just for us! Learn more about being vegan on a budget from her blog: The Veg Coach or chat with her directly on her Facebook page.
1 Sushi rolling mat
4 toasted sushi nori sheets
1 cup cooked brown rice
1/4 cup rice vinegar
1/2 red bell pepper, chopped in pieces
1/2 cucumber, chopped in small pieces
1 carrot, matchstick slices
1 soft, ripe avocado, cut in small chunks
sesame seeds for garnish (optional)
reduced-sodium soy sauce (optional)
1 cup water for "sealing"
1. Sprinkle the rice vinegar on the rice and mix well. Set aside while you prep the rest.
2. On a sushi rolling mat, place one nori sheet flat. With a spatula, spread enough rice on the nori sheet so that it covers most of the sheet, leaving a 1/4-1/2 inch perimeter. On one side of the sheet, sprinkle the vegetables all along the side and toward the center. Don't make it too bulky or it won't roll up evenly. You don't need very many vegetables. Rinse and dry your hands.
3. Take the side of the mat and gently begin to roll the nori sheet from the side with the vegetables. Roll it as tight as you can without squishing the vegetables. Keep rolling toward the other side. When the sushi roll is completely rolled up, dip your forefinger in the water and rub it along the underside of the nori perimeter...as if you were sealing an envelope. This should help keep the nori securely fastened, though not always. If it pops back open, just try it again.
4. With a sharp knife, cut the sushi roll in 1 inch rounds. Sprinkle with sesame seeds, if using.
These can be made in advance, used as snacks and store well in the frig for several days for a quick lunch. You can dip in low-sodium soy sauce.