Thursday, February 16, 2012

vegan spicy sushi rolls

Sushi is one of our families favorite indulgences. . . so we decided to step up to the challenge of creating our own vegetable rolls. We had been warned, and we were nervous, but we knew we could do it! We pulled out our patience pom-poms and got twirling. With the help of a little Hall and Oats Radio, we were zen masters in no time!  

makes 4 rolls
1/4 cup vegan mayonnaise
1 tablespoon of sriracha
4 sheets of nori
3 cups prepared sushi rice
1 avocado, peeled, pitted, sliced
1/2 cucumber, peeled, halved lengthwise, seeded, and sliced
1/2 carrot, julienned
steamed asparagus
soy sauce
pickled ginger

you also need:
bamboo sushi mat

secret heart spicy sauce
In a small bowl, combine the mayonnaise with the sriracha. 
Taste and add more if you like it hot and spicy! 

sushi rolls
Place your bamboo sushi mat on a clean surface, with the sticks of the mat parallel to you. Place a sheet of nori on the mat, shiny side down, shorter edge toward you. Have a shallow bowl of water nearby to save you from a hot sticky mess! Dampen your hands in the water, use your fingers to press about 2/3 cup of Sushi Rice onto the nori, covering 2/3 of the sheet leaving about a one inch border around the edge of the mat. Get creative and place your veggies in a beautiful row about 2 inches from the edge of the mat closest to you. 

Take a deep breath and go for it! Start rolling the mat with a firm grip, enclosing the fillings. Give it a squeeze and continue making a compact roll by raising the end of the mat slightly to avoid rolling it in with the nori. Once you have completely rolled your sushi let it rest for a minute or two. Grab a sharp knife and moisten the blade with some toasted sesame oil. Slice the roll into 8 pieces. 

P.S. We enjoyed ours with some Fuji Apple flavored Saki. Delicious. 

recipe adapted from skinny bitch in the kitch

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