Get your roll on! Vegan Sushi Rolls!

I've been wanting to make sushi rolls for a few weeks now.  Such a light, yet filling dinner on a nice summer evening.  It can seem a bit daunting, but I came up with a few tricks to make it a bit easier.

Put in whatever you want to!  I made a variety of rolls.  Some with the seaweed on the outside and some with the rice on the outer layer.  Have fun and try a "specialty" roll similar to that you see in your favorite sushi restaurant.  My specialty involved sprinkling the tops with dehydrated onions and tempura crumbs and drizzling spicy "mayo" and sweet soy on top.  Trust me, you would even be happy to pay $16/roll for this baby!

So let's see how to make these guys!

Vegan Sushi Rolls


Ingredients/Directions:
Cook 2 cups of brown rice in 4 cups water.  In the meantime, slice up your veggies.  I used:
Soy marinated mushrooms
soy/liquid smoke marinate tofu
avocado
jalapeno
oven roasted chopped yellow onion (oven at 250)
thinly sliced cucumber, carrots, green onion
tempura crumbs and roasted seaweed wrappers 

Set up your work station:  Have a bowl of water to dip your hands in each time you place down the rice.

Take our your sushi roll mat and cover with a large zip lock bag or saran wrap (this prevents the rice from sticking to the mat).
Place rice on top of the covered mat, then place down the seaweed.

Now the fun part!  Pick your fillings!  The decision is all yours, my friends.  Try something weird that you think may not work.  You might have a nice surprise!  You can even put a sauce on the inside of the roll as well!








Rolling can be tricky.  Just have patience.  Make sure you are squeezing the roll tight and equal throughout the whole length of the roll so all pieces will be the same size.


I hope these step by step pictures are helpful!!!

And.....the final product!!!!!