You are here

Vegetarian Nori-wrapped Sushi (vegan)

Farmstead.Chef's picture
Historically, sushi evolved as a utilitarian food as far back as 300 BCE when fermented rice was wrapped around fish as a form of food preservation. Today, sushi reminds us of the contradictions of our modern world. Inherently, sushi isn’t just food – it’s art. Layers of nori, a super-nutritious, dried seaweed, plus fish, rice and vegetables make an amazing visual display when creatively rolled. Sadly, some of these works of edible wonder are grabbed in the takeout line as fast food, eaten alone. Instead, join us in the sushi art renaissance and bring back reasons to “play” with your food while layering your vegetables. Make an edible kaleidoscope and linger to share and eat the results. This veggie sushi travels well, though it’s best eaten within the first five hours since the rice may dry out and harden.
Ingredients
  Cooked sushi rice 2 Cup (32 tbs), cooled
  Carrots 1⁄2 Cup (8 tbs), julienned into 1/8 inch thick match sticks
  Sugar snap sweet peas 1⁄2 Cup (8 tbs)
  Lettuce 1⁄2 Cup (8 tbs), shredded
  Spinach 1⁄2 Cup (8 tbs), shredded
  Nori sheets 4
  Soy sauce 1⁄4 Cup (4 tbs) (For Dipping)
Directions

Cook rice and cool.

Place nori on a flat surface. Arrange approximately ½ c. rice and ½ c. vegetables on long edge of Nori. Use carrots, sugar snap peas, lettuce, spinach or any combination you’d like.

Gently roll nori, starting with the rice/veggie side.

Using a serrated knife, slice nori into 1-inch pieces. Slicing on a diagonal makes attractive pieces.

This recipe has been excerpted from Farmstead Chef, written by Lisa Kivirist and John Ivanko. For more details or to purchase the book, visit www.farmsteadchef.com.
To see their latest blog posts, visit www.hobbyfarms.com.

Recipe Summary

Cuisine: 
Japanese
Course: 
Appetizer
Ingredient: 
Vegetable

Rate It

Your rating: None
4.683335
Average: 4.7 (3 votes)