https://foodwithfeeling.com/easy-vegan-sushi/Vegan Sushi Rolls
My Kitchen Nightmare That Became My Biggest Success
How I Almost Quit Catering Because of Rice and Seaweed
Let me tell you something that still makes me laugh when I remember it
The year was 2018 and I had been catering for over a decade
I had fed politicians and celebrities and brides who cried because their cake was the wrong shade of pink
I had survived power outages during wedding receptions and once cooked for five hundred people with only three working gas burners
I thought I had seen it all
Then Mrs Adebayo called me and said she wanted vegan sushi for her daughter’s birthday party
She said “Nkechi my daughter has decided to become vegan and I want everything at the party to be something she can eat
No fish
No eggs
No dairy
Just vegetables and rice wrapped in seaweed”
And I laughed because I thought she was joking
Who eats sushi without fish?
That is like drinking tea without sugar
It just does not make sense to me
But she was serious and I needed the money because my younger sister was getting married and I had to pay for her traditional wedding
So I said yes without thinking about how I was going to actually make it work
I went home that night and started watching YouTube videos
I saw all these beautiful sushi rolls with perfect circles of rice and neat little piles of vegetables
I thought to myself this looks easy
How hard can it be to roll some rice in seaweed?
I was about to find out exactly how hard it can be
The next day I went to the market and bought the most expensive sushi rice I could find because I thought expensive meant better
I bought nori sheets that were dark green and shiny
I bought avocados that were perfectly ripe and cucumbers that were crisp and fresh
I bought carrots and bell peppers and tofu and everything I needed
I spent almost fifty thousand naira on ingredients for a trial run
I was ready to become a sushi master
I set up my kitchen like a professional sushi bar
I cleared my counter and laid out my bamboo mat
I sharpened my knife until it could shave hair off my arm
I made my vinegar mixture and cooked my rice
It looked perfect
The rice was fluffy and sticky
I was so proud of myself
I thought I had already won
Then I laid out my first nori sheet
I spread the rice
I added my fillings
I rolled it up
What came out the other end was not sushi
It was a crime against Japanese cuisine
The rice was falling out everywhere
The nori was torn in three places
The avocado was poking through the side like it was trying to escape
I looked at this ugly lumpy mess
I could not believe this was the same thing I had seen on YouTube
I tried again
Each roll was worse than the one before
By the time I had used up half my nori sheets I had a tray of what looked like seaweed wrapped disasters
My kitchen was covered in rice grains and avocado smears
I was standing there with sticky fingers and a broken spirit
I sat down on my kitchen floor
I almost cried
I had been cooking for fifteen years
I could not make a simple roll of rice and vegetables
I called my friend Chidi who runs a sushi restaurant in London
I was ready to tell her I was giving up
She laughed at me for a full two minutes before she said anything
She said “Nkechi you are rushing
Sushi is not about speed
It is about patience and respect for the ingredients
You cannot just throw things together and expect it to work”
She walked me through everything step by step over the phone
She told me about the shiny side of the nori and how it needs to face down
She told me about the temperature of the rice and how it needs to be warm but not hot
She told me about wetting my knife between cuts
She told me about covering my bamboo mat with plastic wrap
She told me about all the little things that nobody mentions in those perfect YouTube videos
I cleaned up my kitchen
I started again from scratch
I cooked new rice and seasoned it properly
I prepared my vegetables with care
I set up my station like she showed me
I rolled my first successful sushi roll
It was not perfect
The ends were a little messy
The filling was slightly off center
But it held together
It looked like sushi
I made another and it was better
I made another and it was even better than that
I practiced every day for a week
By the end I could roll sushi in my sleep
I delivered the sushi to Mrs Adebayo’s daughter’s party
The girl called me four times to thank me
She said it was the best vegan sushi she had ever eaten
She asked if I could cater her wedding someday
Her friends all asked for my contact information
Now I make vegan sushi for events all the time
It has become one of my most requested dishes
I never would have believed it if you told me five years ago
I want to share everything I learned with you
Not the fancy perfect Instagram version
The real version where you make mistakes and learn and keep going
Understanding Your Ingredients Like a Real Cook
You cannot just grab whatever is in your fridge and hope for the best when you are making sushi
This is not like stew where you can throw in extra tomatoes if something is missing
Sushi is precise
Every single ingredient has a specific job to do
If you disrespect the ingredients they will disrespect you right back
You will end up with a mess
The Rice Situation
Let me be very clear about this because people always try to argue with me
You cannot use regular rice for sushi
I do not care what anyone tells you
You need short grain sushi rice
The kind that is plump and round and sticky
The Japanese call it Japonica rice
It has a higher starch content than other types of rice
That starch is what makes the rice sticky enough to hold together without being gluey
I learned this the hard way
I tried to use basmati rice for my first attempt because that was what I had in my kitchen
I thought rice is rice
What difference does it make?
The difference is everything
The basmati was dry and separate
It would not stick to itself no matter what I did
The rolls fell apart the moment I tried to cut them
I wasted a whole bag of nori that day
I still cringe when I think about it
Now I only use brands like Nishiki or Kokuho Rose
They are reliable and consistent
They are available in most international grocery stores
Yes they cost more than regular rice
Think about it this way
If you are going to spend time and energy making sushi
Why would you sabotage yourself with the wrong rice?
It is like trying to make puff puff with bread flour
It just will not work
When I am buying rice for a big event I calculate carefully
For every cup of uncooked rice you get about two cups of cooked rice
Each cup of cooked rice makes about two to three rolls depending on how thick you spread it
For a party of ten people I usually make about twenty rolls
People always want more
I always make a little extra
Running out of food at your own event is the worst feeling in the world
The extra rice is never wasted anyway
Leftover sushi rice makes the most amazing fried rice the next day
Just fry it with some vegetables and soy sauce
You have a completely different meal
Do not be afraid to make too much
The Nori Situation
Nori is the seaweed that wraps your sushi
It is more complicated than it looks
When you buy nori you will notice that one side is shiny and smooth
The other side is rough and textured
This is not a defect
This is by design
You need to pay attention to it
The rough side is meant to face up when you are assembling your roll
It grabs the rice
The shiny side faces down
It is smoother and does not hold onto the rice as well
If you put the shiny side up the rice will slide around like a car on a wet road
Your roll will fall apart
I made this mistake more times than I want to admit
You also need to pay attention to the quality of your nori
Good nori should be a vibrant dark green color
It should crackle when you bend it
If it is soft or rubbery or brownish it has absorbed moisture
It will not roll properly
Store your nori in an airtight container with a silica gel packet if you have one
Moisture is the enemy of nori
Most nori sold in stores is already roasted
You do not need to toast it
If you try to toast it again it will become brittle
It will crack when you roll it
I learned this from a very expensive mistake
I ruined an entire pack of nori by putting it in the oven
The Vegetables Situation
Freshness is everything when it comes to sushi vegetables
You cannot use vegetables that are tired and wilted
They will not taste good
You need vegetables that are crisp and colorful and full of flavor
Avocado is the most important vegetable in vegan sushi
It provides the creaminess that fish would normally provide
When you are buying avocados you need to be careful
Press them gently with your thumb
If they are hard as a rock they are not ready
If they are too soft and mushy they are overripe
They will turn brown quickly
You want avocados that yield slightly to pressure
Firm but ripe
To prepare avocado for sushi cut it in half lengthwise around the pit
Twist the two halves apart
Tap the pit with the heel of your knife
Twist to remove it
Peel the skin off
Slice the flesh into long thin strips about the thickness of your finger
Do not smash it or cut it into chunks
You need long even strips that will sit neatly in your roll
If you are catering for a large event buy your avocados two days before
Let them ripen at room temperature
Do not put them in the fridge until they are fully ripe
The cold slows down the ripening process
Once they are ripe you can refrigerate them to keep them from getting too soft
Take them out an hour before you need them
They need to come to room temperature
Cucumber is another essential vegetable
English cucumbers are the best choice
They have fewer seeds and less water than regular cucumbers
Too much water will make your roll soggy
That is a disaster
To prepare cucumber peel it
Cut it in half lengthwise
Use a spoon to scrape out the seeds in the center
Slice it into thin matchsticks about the thickness of a pencil
If your cucumber strips are too thick they will be hard to bite through
They will push the roll apart
Carrots give your roll a pop of color and a pleasant crunch
Raw carrots can be too hard
I lightly blanch mine
Bring a pot of water to a boil
Throw the carrot matchsticks in for two minutes
Transfer them to ice water to stop the cooking
This softens them slightly while keeping them crisp and bright orange
If you are making a big batch use a mandoline slicer
Cut your carrots into uniform matchsticks
Uniformity matters
If your vegetables are all different sizes your roll will be uneven
Some parts will be harder to bite through than others
Bell peppers add sweetness and color
I love using red yellow or orange ones
Slice them into thin strips
Remove the white pith and seeds
I usually add bell peppers when I want to make the roll look more festive
I also use them when I am catering for children
Children are often put off by the green color of cucumber
Mango is a wonderful addition if you want a sweet roll
Use ripe but firm mangoes
Peel them and slice them into strips just like the avocado
The sweetness of mango paired with the creaminess of avocado is a classic combination
I have never seen anyone dislike it
The Tofu Situation
Adding tofu to your vegan sushi gives it substance
It makes it more filling
You need to use the right kind of tofu
Firm or extra firm tofu is what you want
Silken tofu will fall apart
It will make a mess
The key to tofu in sushi is pressing it
Tofu is packed in water
If you do not press it that water will come out when you bite into your roll
Everything will become soggy
Here is how I press tofu
I unwrap the tofu and place it on a plate
I cover it with a clean kitchen towel or paper towels
I place another plate on top
I put something heavy on top
A cast iron pan or a stack of books or a can of tomatoes
I let it sit for at least fifteen to twenty minutes
I remove the wet towels
I pat the tofu dry
Now you can marinate the tofu
My favorite marinade is a simple mixture of soy sauce maple syrup and grated ginger
Let the tofu soak in this for at least thirty minutes
Pan fry it in a little oil until it is golden and slightly crispy on the outside
Slice it into long strips before using it in your rolls
If you are pressed for time you can skip the marinade
Just fry the pressed tofu with a little salt and pepper
It will still be good
Just less flavorful
The Equipment You Actually Need
You do not need to buy a million Japanese tools to make sushi
I started with a regular kitchen knife and a plastic cutting board
I made it work
As I started catering more I invested in a few key items
They made my life easier
The Bamboo Mat
This is the only specialized tool I consider essential
It is a thin mat made of bamboo strips tied together with cotton string
You use it to roll the sushi tightly
If you do not have a bamboo mat you can use a clean kitchen towel
Lay the nori on the towel
Place your fillings
Use the towel to roll it
It will not be as tight
But it will work in a pinch
When you buy a bamboo mat buy two
They are cheap and they break
The bamboo strips can splinter
The strings can come undone
I always have a backup
Here is a caterer’s tip that will save you a lot of frustration
Cover your bamboo mat with plastic wrap before you use it
This prevents rice from sticking to the bamboo
Trust me
Cleaning sticky rice out of a bamboo mat is not something you want to do
Especially when you have fifty rolls to make
The Knife
You need a sharp knife
Not a vaguely sharp knife
A very sharp knife
I use a chef’s knife that I sharpen before every sushi session
A dull knife will crush the roll instead of slicing it
The pressure from a dull knife pushes the roll down
It squashes the fillings
It ruins the shape
A sharp knife glides through the roll
It preserves the shape
It gives you clean beautiful pieces
If you do not have a sharp knife use a serrated bread knife
It will not give you perfect cuts
But it is better than a dull chef’s knife
Here is another important tip
Dip your knife in water before every cut
This prevents the rice from sticking to the blade
Wipe the knife clean with a damp cloth between cuts
Do this religiously
Your cuts will be clean and beautiful
The Rice Cooker
You do not need a rice cooker
You can cook sushi rice in a regular pot on your stove
If you make sushi often a rice cooker is a game changer
It cooks the rice perfectly every time
It keeps it warm while you assemble your rolls
If you are cooking in a pot here is the method
Rinse the rice well
Add one and a quarter cups of water for every one cup of rice
Bring to a boil
Reduce to the lowest heat
Cover and cook for fifteen minutes
Turn off the heat
Let it sit for another ten minutes without opening the lid
Fluff with a fork or rice paddle
The Wooden Rice Paddle
This is not essential
But it is helpful
The wooden paddle does not stick to the rice as much as a metal spoon
If you do not have one use a spatula or a wooden spoon
Do not use a metal spoon
It will scratch your pot
It will crush the rice grains
Getting the Rice Perfect Every Time
I cannot overstate this
The rice is the most important part of sushi
You can have the most beautiful vegetables
You can have the most perfectly pressed tofu
If your rice is wrong the whole thing falls apart
Rinsing the Rice
Do not skip this step
I have made that mistake
I thought I was saving time
I ended up with sticky starchy rice
It was impossible to work with
Rinse the rice in a bowl under cold running water
Swirl it around with your hand
Drain the water
Repeat
Do this until the water runs clear
This usually takes about five rinses
The water should no longer be milky white
It should be almost clear
The reason for rinsing is to remove excess starch from the outside of the grains
If you do not rinse the rice will be too sticky and gummy
If you rinse too much you will wash away too much starch
The rice will not stick together
Cooking the Rice
The simplest way to cook sushi rice is to use a rice cooker
Just follow the manufacturer’s instructions
If you do not have a rice cooker use the stove top method I described above
Do not stir the rice while it is cooking
Do not lift the lid
Let the steam do its work
The rice needs the steam to cook evenly
Every time you lift the lid you let out steam
You disrupt the cooking process
Seasoning the Rice
This is where the magic happens
Plain sushi rice is bland
You need to season it with a mixture of rice vinegar sugar and salt
This is what gives sushi its distinctive sweet and tangy flavor
Here is my seasoning ratio
Half a cup of rice vinegar
A quarter cup of sugar
One teaspoon of salt
This is enough for about two cups of uncooked rice
That becomes about four cups cooked
In a small saucepan combine the vinegar sugar and salt
Heat it over low heat
Stir until the sugar and salt dissolve completely
Do not boil it
You just want to dissolve the solids
Now here is the critical part
When your rice is cooked transfer it to a large bowl
A wooden or plastic bowl works best
While the rice is still warm pour the vinegar mixture over it
Use a rice paddle or wooden spoon to fold the vinegar into the rice
Do not stir the rice
Stirring will crush the grains
It will make it gluey
Instead use a cutting motion with your paddle
Cut through the rice
Fold it over
Repeat
While you are doing this fan the rice with a fan or a piece of cardboard
The fanning cools the rice down
It gives it a glossy sheen
You want the rice to be cool enough to handle
About body temperature
If it is too hot it will make the nori soggy
If it is too cold it will not stick together
Cover the seasoned rice with a damp kitchen towel
This keeps it moist while you prepare your other ingredients
Do not leave it uncovered
It will dry out and become hard
Preparing Your Fillings
Your fillings are where you can get creative
I am going to give you the basics
Once you master these you can experiment with anything you like
The Standard Vegetable Filling
For four rolls which serves about two to three people you will need
One avocado sliced into strips
Half a cucumber seeded and sliced into matchsticks
One small carrot cut into matchsticks and lightly blanched
A quarter of a red bell pepper sliced into thin strips
For optional additions you can add
Half a mango sliced into strips
Marinated and pan fried tofu sliced into strips
Pickled radish or daikon
Sesame seeds
Vegan cream cheese
Preparing Your Avocado
Avocado is the trickiest ingredient to prepare
Here is my foolproof method
Cut the avocado in half lengthwise around the pit
Twist the two halves apart
Carefully tap the pit with the heel of your knife
Twist to remove it
Score the flesh of each half in a crosshatch pattern
Do not pierce the skin
Use a spoon to scoop out the cubes
Or peel the skin off and slice the avocado into long strips
The key is to work quickly
Avocado oxidizes and turns brown if left out too long
If you are preparing avocado for a large event do it last
Cut the avocado just before you start rolling
Preparing Your Cucumber
English cucumbers are your best choice
Here is how to prepare them
Peel the cucumber
Cut it in half lengthwise
Use a spoon to scrape out the seeds in the center
Cut the cucumber halves into long thin matchsticks
If you use a regular cucumber you may need to remove more of the watery center
Do not be afraid to discard the seedy part
It has too much water
It will make your roll soggy
Preparing Your Carrot
You have two options with carrot
Raw or blanched
For raw peel the carrot and cut it into thin matchsticks
If your knife skills are good this works fine
The raw carrot will give your roll a satisfying crunch
For blanched bring a pot of water to a boil
Add your carrot matchsticks and cook for two minutes
Transfer to a bowl of ice water to stop the cooking
This softens the carrot slightly while keeping it crisp and bright
I prefer blanched carrots
They are easier to bite through
The Rolling Technique Step by Step
Everything is prepared
Your rice is seasoned and at room temperature
Your vegetables are sliced and ready
Your nori is within reach
It is time to roll
Set Up Your Station
This is the most important step
A messy station leads to messy rolls
Trust me
I have been there
Place your bamboo mat on a clean flat surface
Cover it with plastic wrap
Have a small bowl of water with a splash of rice vinegar nearby
This is for wetting your fingers
Also have a damp cloth for wiping your knife
Lay out your nori sheets
Lay out your bowl of rice
Lay out your fillings
Everything should be within arm’s reach
You do not want to be reaching across the counter while your hands are covered in rice
Position the Nori
Lay one nori sheet on the bamboo mat
Shiny side down
The shiny side is smoother and has a slight sheen
The rough side should be facing up
It is ready to grip the rice
I cannot tell you how many times I have done this wrong
The first time I made sushi I put the shiny side up
The rice slid around like it was on ice
The roll fell apart completely
Remember
Rough side up
Shiny side down
Add the Rice
Wet your fingers in the vinegar water
This prevents the rice from sticking to your fingers
Take a handful of rice about the size of a small orange
Place it on the nori
Use your fingers to spread the rice evenly across the nori
Leave a one inch border at the top of the nori
The side farthest from you
The rice should cover the rest of the nori in a thin even layer
About a quarter of an inch thick
Do not press the rice into the nori too hard
You want it to stick
You do not want to squish the grains
A light even pressure is all you need
If you are making a rice on the outside roll you would cover the whole nori with rice
Then flip it over before adding the fillings
For now let us keep it simple with the nori on the outside
Add Your Fillings
Sprinkle some sesame seeds over the rice if you are using them
Arrange your fillings in a horizontal line across the bottom third of the nori
About one inch from the bottom edge
This is where people make mistakes
They overfill
You should be able to see the rice between the strips of filling
If you put too much the roll will be too thick
It will not seal properly
It will be hard to bite through
A good rule of thumb is to use about three to four different fillings per roll
Only a small amount of each
For a standard roll I use two strips of avocado
Two strips of cucumber
Two strips of carrot
Maybe two strips of tofu
That is enough
Roll It
This is the moment of truth
Using your thumbs lift the edge of the bamboo mat closest to you
Roll the mat over the filling
Tuck it in as you go
Squeeze gently to compact the roll
Roll forward keeping the mat tight against the roll
Until you reach the top edge of the nori
Dip your finger in the water
Lightly wet the uncovered border of the nori
This acts as glue
Press the edge down to seal the roll
Your roll should now be a neat cylinder
Squeeze it gently one more time to make sure it is tight
Shape the Roll
If you want a round roll just leave it as it is
If you want a square or triangular roll you can shape it with the bamboo mat
Do this before you remove it
For a square roll press the mat down on top of the roll and squeeze
For a triangular roll press the mat down at an angle
I find round rolls easiest to cut
I usually leave them round
Let It Rest
Do not cut the roll immediately
Let it sit for a few minutes
The nori can absorb some moisture from the rice
It becomes slightly softer
This makes it easier to cut without cracking
If you are making multiple rolls cover them with a damp kitchen towel
Do this while you make the rest
It prevents them from drying out
Cutting and Serving
Cutting sushi is an art in itself
A badly cut roll looks messy and unappetizing
A cleanly cut roll looks like it came from a professional kitchen
How to Cut
Dip your knife in water
Wipe it with a damp cloth
Cut the roll in half
Make a clean straight cut
Place the two halves side by side
Cut them into quarters
Make a final cut if you want smaller pieces
Six pieces per roll is standard
Dip your knife in water between each cut
Do not skip this
The rice will stick to the knife
The roll will get squashed
If you are cutting multiple rolls clean your knife after every two or three rolls
Rice residue will build up on the blade
It will make it harder to cut cleanly
How to Plate
Arrange the sushi pieces on a platter
I like to place them in a line or in a fan shape
If you are serving multiple types of rolls group them by type
Garnish with pickled ginger
Garnish with wasabi
Add a small dish of soy sauce or tamari
Pickled ginger is not just for decoration
It is meant to cleanse your palate between different sushi
Wasabi adds heat
It can be mixed into the soy sauce
Serving Temperature
Sushi should be served at room temperature
If the rice is too cold it will be hard
If it is too warm the nori will become soggy
Room temperature is perfect
If you are catering for an event keep the sushi in a cool place
Not the refrigerator
Keep it there until it is time to serve
Do not leave it out in direct sunlight
Do not leave it in a hot room
Variations to Keep Things Interesting
Once you master the basic roll you can start experimenting
Here are some of my favorite variations
The Avocado Mango Roll
This is my most popular vegan roll
It is sweet
It is creamy
It is incredibly satisfying
The sweetness of the mango and the creaminess of the avocado work beautifully together
For the fillings use avocado mango and cucumber
For the sauce drizzle vegan sriracha mayo on top
The Spicy Tofu Roll
This one is for the heat lovers
Marinate your tofu in a mixture of soy sauce sriracha and maple syrup
Pan fry it until crispy
Use it as the main filling with cucumber and carrot
For the fillings use spicy tofu cucumber carrot and avocado
For the sauce add extra sriracha mayo or a sprinkle of chili flakes
The Rainbow Roll
This roll is all about presentation
I make a standard avocado and cucumber roll
Then I top it with thinly sliced vegetables in a rainbow pattern
Carrot for orange
Mango for yellow
Bell pepper for red
Cucumber for green
Beetroot for purple
To do this you need to make an inside out roll
The rice is on the outside
The nori is on the inside
Press the colorful vegetable slices into the rice on the outside
This roll takes more time
It is a showstopper
I serve it at weddings and special events
The Tempura Vegetable Roll
Deep fried vegetables in a sushi roll?
Yes please
Lightly coat sweet potato zucchini or eggplant in tempura batter
Fry until crispy
Let it cool slightly
Use it as a filling
The crispy texture of the tempura contrasts beautifully with the soft rice and creamy avocado
Be careful not to let the tempura get soggy
It should be added to the roll immediately before serving
The Philly Roll Vegan Version
In American sushi restaurants the Philly roll is made with smoked salmon and cream cheese
My vegan version uses smoked tofu
Available in some health food stores
And vegan cream cheese
The creaminess of the vegan cheese and the smokiness of the tofu are a winning combination
I add cucumber for crunch
The Teriyaki Tofu Roll
Marinate your tofu in teriyaki sauce
Or my homemade version which is soy sauce mirin and sugar
Pan fry until glossy
This adds a sweet and savory umami flavor
It pairs well with fresh vegetables
For the fillings use teriyaki tofu avocado and cucumber
For the sauce add extra teriyaki sauce for drizzling
The Pickled Vegetable Roll
If you like tangy flavors try pickled vegetables
I pickle daikon radish carrot and cucumber
I use a mixture of rice vinegar sugar and salt
After a few hours they become sweet and tangy
For the fillings use pickled vegetables avocado and tofu
Catering Secrets for Making Sushi for a Crowd
Making sushi for a party or an event is different from making it for your family
You need to be efficient
You need to be organized
You need to be strategic
Here are my catering secrets
Prep Everything the Day Before
Do not try to do everything on the day of the event
You will be stressed
Stress leads to mistakes
The day before cook and season your rice
Store it in the fridge in an airtight container
Press and marinate your tofu
Refrigerate it
Wash and slice your vegetables
Store them in separate containers in the fridge
Prepare any sauces or dips
On the day of the event bring the rice to room temperature
Cook the tofu and slice it
Assemble the rolls
Use an Assembly Line
If you are making more than twenty rolls set up an assembly line
One person spreads the rice
Another person adds the fillings
Another person rolls and cuts
Another person plates and garnishes
This is how professional sushi restaurants operate
Each person specializes in one task
The whole process is faster
It is more consistent
If you are working alone break the process into stages
Prepare all your rice
Prepare all your fillings
Roll everything at once
Keep Your Rice Covered
Rice dries out quickly
Keep it covered with a damp kitchen towel at all times
If it starts to dry out sprinkle a little water on it
Mix gently
Make the Rolls Smaller
For a party I make smaller rolls
Instead of six pieces per roll I make eight or even ten
Smaller rolls are easier for people to eat while standing up and socializing
Use a Sharp Knife and Change the Water Often
When cutting many rolls the water in your dipping bowl will become cloudy
Cloudy water is full of rice starch
It will make your knife sticky
Change the water every five to ten rolls
Keep It Cold But Not Too Cold
If you are serving sushi outdoors or in a warm room keep the sushi in a cool box
Or on a bed of crushed ice
Do not put it in the refrigerator
The cold will harden the rice
Presentation Matters
People eat with their eyes
Arrange your rolls beautifully
Use a large platter
Garnish with edible flowers
Garnish with sliced radishes
Garnish with microgreens
Drizzle sauces in a zigzag pattern
It takes an extra five minutes
It makes a huge difference
Label Everything
If you are serving multiple types of rolls label them
Not everyone wants spicy tofu
Not everyone wants mango
I use small cards or flags to indicate what is in each roll
Troubleshooting Common Problems
I have made every mistake possible
Here is how to fix them
My Rice is Too Sticky
If your rice is gummy and difficult to spread the problem is you did not rinse the rice enough
Or you used too much water
The fix is to rinse until the water runs clear next time
If it is already cooked and too sticky try to salvage it
Fluff it with a fork
Let it dry out slightly
My Nori is Too Dry and Cracking
If the nori snaps when you try to roll it the problem is the nori is too dry
Or the room is too dry
The fix is to lightly brush the nori with a damp cloth before adding the rice
This will soften it slightly
Alternatively use a spray bottle to mist the nori lightly
My Rice is Falling Out of the Roll
If the rice does not stick to the nori the problem is the rice is too cold
Or the nori is too dry
The fix is to make sure the rice is at room temperature
If the nori is dry mist it lightly with water before adding the rice
My Roll is Too Loose
If the roll falls apart when I cut it the problem is you did not roll tightly enough
Or you overfilled the roll
The fix is to squeeze the roll firmly with the bamboo mat
Use less filling next time
My Avocado is Brown
If the avocado has turned brown the problem is oxidation
Oxidation happens when avocado is exposed to air
The fix is to sprinkle lemon or lime juice on the avocado
If you are using an entire avocado keep the seed in the unused half
It slows down oxidation
My Sushi Tastes Bland
If the sushi is bland and boring the problem is you did not season the rice properly
The fix is to season the rice with the vinegar mixture
Also serve with soy sauce and wasabi for dipping
My Nori is Chewy
If the nori is tough and rubbery the problem is the sushi has been sitting out too long
The nori absorbs moisture from the rice
It becomes chewy
The fix is to make the sushi fresh
Serve it immediately
Do not store it in the fridge
Storage and Leftovers
Sushi is best fresh
I cannot stress this enough
If you have leftovers here is what you can do
Short Term Storage Up to Two Days
If you must store sushi wrap each roll tightly in plastic wrap
Place them in an airtight container
Refrigerate
They will last up to two days
Do not refrigerate for longer than two days
The rice will harden
The nori will become chewy
Reviving Refrigerated Sushi
If you eat refrigerated sushi it will not taste the same
The rice will be hard
The nori will be chewy
Here is how to improve it
Let the sushi come to room temperature
About thirty minutes
Lightly mist the sushi with water
Eat it immediately
It will still not be as good as fresh
But it will be edible
Repurposing Leftovers
If your sushi is too far gone to eat as sushi repurpose it
Here are some ideas
For a sushi bowl chop the sushi into pieces
Serve it in a bowl with extra soy sauce and sesame seeds
It is like a deconstructed sushi roll
For sushi fried rice chop the sushi into small pieces
Fry it with some vegetables and soy sauce
The seasoned rice and nori add a unique flavor
For a sushi salad chop the sushi
Mix it with greens cucumber and a sesame dressing
Can You Freeze Sushi?
Do not freeze sushi
The rice will become hard and unpleasant
The vegetables will become watery
The nori will become rubbery
If you have leftover ingredients like rice nori and vegetables store them separately
You can freeze the rice
Use it for fried rice later
Do not freeze assembled sushi
Dipping Sauces to Elevate Your Sushi
A good dipping sauce can take your sushi from good to great
Here are my favorites
Classic Soy Sauce
This is the simplest and most traditional
Use tamari for a gluten free version
Mix in a little wasabi if you like heat
Spicy Mayo
This is the sauce that everyone loves
It is creamy
It is spicy
It is delicious
For the ingredients you need
Half a cup of vegan mayonnaise
Two tablespoons of sriracha
One teaspoon of rice vinegar
One teaspoon of sesame oil
Mix everything together in a bowl
Drizzle over the sushi or serve on the side
Teriyaki Sauce
This is sweet savory and glossy
It is good for dipping or drizzling
For the ingredients you need
A quarter cup of soy sauce
A quarter cup of mirin
Two tablespoons of sugar
One teaspoon of cornstarch mixed with two tablespoons of water
Simmer the soy sauce mirin and sugar in a small saucepan
Add the cornstarch mixture
Cook until thickened
Let it cool before serving
Ponzu Sauce
This is a citrusy soy based sauce
It is refreshing and light
For the ingredients you need
A quarter cup of soy sauce
Two tablespoons of lemon juice
One tablespoon of rice vinegar
One teaspoon of sugar
Mix everything together and serve
Peanut Sauce
This is a fusion sauce
It works surprisingly well with sushi
For the ingredients you need
A quarter cup of peanut butter
Two tablespoons of soy sauce
One tablespoon of maple syrup
One tablespoon of rice vinegar
Two tablespoons of water
One teaspoon of sriracha if you want it spicy
Whisk everything together until smooth
Add more water if it is too thick
My Final Words to You
Listen my people
Making vegan sushi is not about perfection
It is about patience
It is about practice
My first sushi rolls were ugly
They were lumpy
They were messy
They were falling apart
I wanted to give up
I kept practicing
I made a little progress every time
Now I can make one hundred beautiful rolls in an hour
They look like they came from a Michelin starred restaurant
Do not be discouraged by a few failed attempts
Every caterer has burned a pot of rice
Every caterer has torn a sheet of nori
What separates the good caterers from the bad ones is that we learn from our mistakes
We keep going
Here is my final advice
Rinse your rice
Do not skip this step
It makes all the difference
Season the rice while it is warm
This is non negotiable
Use a sharp knife
Wet it between cuts
This is the secret to clean beautiful pieces
Do not overfill
Less is more
A thin line of filling is better than a mountain
Practice your rolling
The first few will be bad
The next few will be better
By the tenth roll you will be a pro
Serve immediately
Sushi is best fresh
Have fun
Cooking should not be stressful
Put on some music
Invite a friend to help you
Enjoy the process
The best sushi is the sushi you make with love
Whether you are making it for yourself
For your family
For a crowd of two hundred people
Put your heart into it
That is the ingredient that cannot be bought in any market
Ogah out
Frequently Asked Questions From My Clients
Can I use brown rice for sushi?
You can but it will not have the same sticky texture
Brown rice has less starch
It does not stick together as well
If you use brown rice add a little more vinegar to help it stick
It will not be traditional sushi
But it can still be delicious
Can I make sushi without a bamboo mat?
Yes
Use a clean kitchen towel
It will not be as tight
But it will work
Can I make sushi the night before?
I do not recommend it
Sushi is best fresh
If you must make it ahead of time wrap it tightly and refrigerate
It will not be as good
How do I keep my avocado from turning brown?
Sprinkle it with lemon or lime juice
If you are using an entire avocado leave the seed in the unused half
Can I use any vegetables I want?
Yes
Sushi is very forgiving
Use your favorite vegetables
Make sure they are dry
Cut them into thin strips
What is the best soy sauce for sushi?
I prefer tamari for its rich flavor
Regular soy sauce works too
Avoid light soy sauce
It is too salty and thin
Can I make sushi with rice that has been refrigerated?
You can
It will be hard and dry
Bring it to room temperature
Sprinkle it with a little water before using it
It will not be as good as fresh rice
How do I make vegan sushi look professional?
Use a sharp knife
Wet it between cuts
Arrange the pieces neatly on a platter
Garnish with pickled ginger wasabi and edible flowers
A drizzle of spicy mayo on top also helps
Is vegan sushi healthy?
Yes
It is packed with vegetables
It has healthy fats from avocado
It has plant based protein from tofu
It is lower in calories than traditional sushi with fish
It is lower in saturated fat
Now go my people
Make your sushi
Feed your people
If you make a mistake laugh about it
Try again
