I’ve been trying my hand at some sushi recipes lately but this time, seeing as my pregnant sister was visiting, I made four kinds of Vegetarian Sushi, three of which are vegan! First, you’ll need to make a batch of sticky sushi rice, find my video recipe >>>here<<< with the recipe in the video description below it. Making sushi, especially four kinds of sushi, is a bit of a process but they can be made a few hours ahead and the rice can be cooked a day in advance. It needs to cool completely so at least you won’t be waiting for it to cool before you work with it.
This Japanese Omelette, by right, should be made in a special square or rectangular pan which allows for even thickness when rolling but because I’m not made of money and my kitchen isn’t overrun with empty storage space, I just used my regular, round frying pan. You could avoid rolling the omelette altogether by adding the entire egg mixture to the pan, cooking until solid, turning it out, slicing it into batons and putting it into a sushi roll instead of the handballs I made. This is the only non-vegan vegetarian sushi here so just leave it out if you would prefer.
My Beetroot and Avocado Sushi roll takes the least effort by far. I just buy a cooked beetroot (not pickled!) and a soft avocado and slice them up. It’s probably the blandest of the four but it delivered a nice hit of colour, and besides, once it is dipped in wasabi and soy and chased with a whisk of sushi ginger it will pack plenty flavour.
I’m not a vegan. If you have ever seen this website before, you will know that I am very much not a vegan. But combining my favourite vegetable with a salty, sweet, hot, Japanese marinade and then wrapping sushi rice and nori around makes all the sense in the world to me. So much so that this vegan option will be making its way onto every sushi platter I make in future, even the predominantly fishy ones!
This Broccoli and Baby Corn Sushi would have been on the bland side too before dipping in wasabi and soy so I did add a generous sprinkling of toasted sesame seeds for a bit of nuttiness to go with the crunch of the vegetables.
- 2 tbsp light soy sauce
- 1 tsp wasabi paste
- 2 tbsp pickled sushi ginger
- 1 portion of cooked sushi rice (link above)
- Nori sheets
- 4 eggs
- 1 tbsp light soy sauce
- 2 tsp mirin
- 1 tbsp sugar
- 1 generous pinch of sea salt flakes
- 1 tbsp cooking oil
- 15 asparagus stems (makes 5 rolls)
- half a tsp wasabi paste
- 100g miso paste
- 1 tsp mirin
- 150g tenderstem brocolli
- 150g baby corn
- 2 tbsp toasted sesame seeds
- 1 cooked beetroot
- 1 avocado
- Place the soy sauce, wasabi and sushi ginger into separate, small bowl for dipping.
- Whisk together the eggs, soy sauce, miring, sugar and salt until combined.
- Add the oil to a large frying pan and spread it all around with some kitchen paper.
- Pour a third of the egg mixture into the pan over a low heat and allow it to cook gently until it goes from translucent to a solid yellow colour.
- Now, as best you can, roll it over onto itself like a cigar and leaving it on one side of the pan, pour over another third of the egg mixture.
- Once that looks almost set, roll the cigar over onto the newly set omelette and leave it on the other side of the pan.
- Repeat this with the last bit of egg mixture.
- Once it's firm, take it off the heat and allow to cool before slicing it into 1 cm thick slices.
- Now cover your palm with a sheet of cling film and lay 2 slices of omelette on top of it.
- Then, dip your fingers in some cold water before scooping out a golfball sized amount of rice, lay it on the omelette in the cling film and bring the sides of the cling film up to twist them around forming a ball.
- Repeat this for the remaining omelette pieces and set aside until just before serving when you snip off the cling film with a scissors and serve.
- Blanche the asparagus in boiling water for 3 and a half minutes and then transfer it to some cold water to stop the cooking.
- Then take them out, dry them well and set them aside while you make the marinade.
- Do this by mixing together the wasabi, miso and mirin until combined.
- Then pour it over the asparagus, rubbing it in so that all the asparagus is coated, then set aside to marinade for an hour.
- Just before assembly, scrape excess marinade off the asparagus.
- Blanche the broccoli and baby corn in boiling water for 3 minutes before transferring them to cold water to stop the cooking.
- Then dry them well with kitchen paper before setting them aside until assembly.
- Slice the avocado and beetroot into batons and set aside until assembly.
- Lay a sheet of cling film onto bamboo sushi mat and place a sheet of nori on top with its rough side facing upwards.
- Dipping your fingers in water regularly to prevent the rice from sticking, lay a thin, even layer of rice over the nori, leaving an inch on one side bare.
- Then add a little of your chosen filling and roll it over on itself, squeezing it back on itself to compact it. Once you come to the bare inch of nori, wet it with a little water before finishing the roll.
- Leave them wrapped in cling until just before serving before you unwrap them, slice them, wiping your knife before each cut and serve.