Vegan Sushi Rolls

Vegan Sushi Rolls https://thenewbaguette.com/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

I had 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 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”

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

But she was serious and I needed the money because my younger sister was getting married

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

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

The Rice Situation

Let me be very clear about this

You cannot use regular rice for sushi

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

I learned this the hard way

I tried to use basmati rice for my first attempt

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

Now I only use brands like Nishiki or Kokuho Rose

They are reliable and consistent

Yes they cost more than regular rice

Think about it this way

If you are going to spend time making sushi

Why would you sabotage yourself with the wrong rice?

It is like trying to make puff puff with bread flour

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

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

Leftover sushi rice makes amazing fried rice the next day

Just fry it with some vegetables and soy sauce

You have a completely different meal

The Nori Situation

Nori is the seaweed that wraps your sushi

When you buy nori you will notice one side is shiny and smooth

The other side is rough and textured

This is not a defect

The rough side is meant to face up when you are assembling your roll

It grabs the rice

The shiny side faces down

If you put the shiny side up the rice will slide around

Your roll will fall apart

I made this mistake more times than I want to admit

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

Store your nori in an airtight container

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

The Vegetables Situation

Freshness is everything when it comes to sushi vegetables

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 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

You want avocados that yield slightly to pressure

Firm but ripe

To prepare avocado 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

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

Once they are ripe you can refrigerate them

Take them out an hour before you need them

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

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

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

Bell peppers add sweetness and color

Slice them into thin strips

Remove the white pith and seeds

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

The Tofu Situation

Adding tofu to your vegan sushi gives it substance

Firm or extra firm tofu is what you want

Silken tofu will fall apart

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

I place another plate on top

I put something heavy on top

A cast iron pan or a stack of books

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 soy sauce maple syrup and grated ginger

Let the tofu soak for at least thirty minutes

Pan fry it in a little oil until it is golden and crispy

Slice it into long strips before using it in your rolls

The Equipment You Actually Need

You do not need to buy a million Japanese tools

I started with a regular kitchen knife and a plastic cutting board

As I started catering more I invested in a few key items

The Bamboo Mat

This is the only specialized tool I consider essential

It is a thin mat made of bamboo strips

You use it to roll the sushi tightly

If you do not have a bamboo mat use a clean kitchen towel

It will not be as tight

But it will work in a pinch

Cover your bamboo mat with plastic wrap before you use it

This prevents rice from sticking to the bamboo

Cleaning sticky rice out of a bamboo mat is not fun

Especially when you have fifty rolls to make

The Knife

You need a very sharp knife

A dull knife will crush the roll instead of slicing it

It will squash the fillings

It will ruin the shape

A sharp knife glides through the roll

It gives you clean beautiful pieces

If you do not have a sharp knife use a serrated bread knife

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

The Rice Cooker

You do not need a rice cooker

You can cook sushi rice in a regular pot

If you make sushi often a rice cooker is a game changer

It cooks the rice perfectly every time

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

Getting the Rice Perfect Every Time

The rice is the most important part of sushi

If your rice is wrong the whole thing falls apart

Rinsing the Rice

Do not skip this step

Rinse the rice in a bowl under cold running water

Swirl it around with your hand

Drain the water

Repeat until the water runs clear

This usually takes about five rinses

The water should be almost clear

If you do not rinse the rice will be too sticky and gummy

If you rinse too much the rice will not stick together

Cooking the Rice

Use a rice cooker if you have one

If not use the stove top method I described

Do not stir the rice while it is cooking

Do not lift the lid

Let the steam do its work

Seasoning the Rice

Plain sushi rice is bland

Season it with rice vinegar sugar and salt

This is what gives sushi its distinctive sweet and tangy flavor

Here is my seasoning ratio for two cups of uncooked rice

Half a cup of rice vinegar

A quarter cup of sugar

One teaspoon of salt

In a small saucepan combine the vinegar sugar and salt

Heat over low heat

Stir until the sugar and salt dissolve completely

Do not boil it

When your rice is cooked transfer it to a large bowl

While the rice is still warm pour the vinegar mixture over it

Use a rice paddle to fold the vinegar into the rice

Do not stir the rice

Stirring will crush the grains

Use a cutting motion with your paddle

Cut through the rice

Fold it over

Repeat

Fan the rice while you do this

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

Do not leave it uncovered

It will dry out and become hard

Preparing Your Fillings

Your fillings are where you can get creative

Here is the standard vegetable filling for four rolls

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

Optional additions include mango tofu pickled radish sesame seeds or vegan cream cheese

The Rolling Technique Step by Step

Everything is prepared and ready

It is time to roll

Set Up Your Station

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

Have a damp cloth for wiping your knife

Lay out your nori sheets rice and fillings

Everything should be within arm’s reach

Position the Nori

Lay one nori sheet on the bamboo mat

Shiny side down

Rough side up

The rough side grips the rice

Add the Rice

Wet your fingers in the vinegar water

Take a handful of rice about the size of a small orange

Place it on the nori

Spread the rice evenly across the nori

Leave a one inch border at the top

The rice should be about a quarter of an inch thick

Do not press too hard

Add Your Fillings

Sprinkle sesame seeds if you are using them

Arrange your fillings in a horizontal line across the bottom third

About one inch from the bottom edge

Do not overfill

You should see rice between the strips of filling

Use about three to four different fillings per roll

A small amount of each

Roll It

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

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 be a neat cylinder

Squeeze it gently one more time

Let It Rest

Do not cut the roll immediately

Let it sit for a few minutes

The nori absorbs some moisture from the rice

It becomes slightly softer

This makes it easier to cut

If you are making multiple rolls cover them with a damp kitchen towel

Cutting and Serving

Cutting sushi is an art

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

Six pieces per roll is standard

Dip your knife in water between each cut

Clean your knife after every two or three rolls

How to Plate

Arrange the sushi pieces on a platter

Place them in a line or fan shape

Group multiple types of rolls by type

Garnish with pickled ginger wasabi and 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

Variations to Keep Things Interesting

The Avocado Mango Roll

Sweet creamy and satisfying

Fillings are avocado mango and cucumber

Drizzle with vegan sriracha mayo

The Spicy Tofu Roll

For heat lovers

Marinate tofu in soy sauce sriracha and maple syrup

Pan fry until crispy

Fillings are spicy tofu cucumber carrot and avocado

The Rainbow Roll

All about presentation

Make an inside out roll

Top with thinly sliced vegetables in a rainbow pattern

Carrot for orange mango for yellow bell pepper for red cucumber for green

The Tempura Vegetable Roll

Lightly coat sweet potato zucchini or eggplant in tempura batter

Fry until crispy

Use as a filling

The crispy texture contrasts with the soft rice

The Philly Roll Vegan Version

Use smoked tofu and vegan cream cheese

Add cucumber for crunch

The Teriyaki Tofu Roll

Marinate tofu in teriyaki sauce

Pan fry until glossy

Fillings are teriyaki tofu avocado and cucumber

The Pickled Vegetable Roll

Pickle daikon radish carrot and cucumber in rice vinegar sugar and salt

After a few hours they become sweet and tangy

Fillings are pickled vegetables avocado and tofu

Catering Secrets for Making Sushi for a Crowd

Prep Everything the Day Before

Cook and season your rice

Store in the fridge

Press and marinate your tofu

Wash and slice your vegetables

Prepare any sauces

On the day bring rice to room temperature

Cook the tofu

Assemble the rolls

Use an Assembly Line

One person spreads the rice

Another adds the fillings

Another rolls and cuts

Another plates and garnishes

This is faster and more consistent

Keep Your Rice Covered

Rice dries out quickly

Cover with a damp kitchen towel

Make the Rolls Smaller

For a party make eight or ten pieces per roll

Easier for people to eat standing up

Use a Sharp Knife and Change the Water Often

Change the water every five to ten rolls

Presentation Matters

Arrange rolls beautifully

Garnish with edible flowers or microgreens

Drizzle sauces in a zigzag pattern

Label Everything

Label different types of rolls

Not everyone wants the same fillings

Troubleshooting Common Problems

My Rice is Too Sticky

You did not rinse enough

Or you used too much water

Rinse until water runs clear next time

My Nori is Too Dry and Cracking

Nori is too dry or room is too dry

Lightly brush with a damp cloth before adding rice

My Rice is Falling Out of the Roll

Rice is too cold or nori is too dry

Make sure rice is at room temperature

My Roll is Too Loose

You did not roll tightly enough

Or you overfilled

Squeeze firmly with the bamboo mat

Use less filling next time

My Avocado is Brown

Oxidation from air exposure

Sprinkle with lemon or lime juice

Keep the seed in the unused half

My Sushi Tastes Bland

You did not season the rice properly

Season with the vinegar mixture

Serve with soy sauce and wasabi

My Nori is Chewy

Sushi has been sitting out too long

Make fresh and serve immediately

Storage and Leftovers

Short Term Storage Up to Two Days

Wrap each roll tightly in plastic wrap

Place in an airtight container

Refrigerate

Do not refrigerate for longer than two days

Reviving Refrigerated Sushi

Let come to room temperature for thirty minutes

Lightly mist with water

Eat immediately

Repurposing Leftovers

Make a sushi bowl

Make sushi fried rice

Make a sushi salad

Do Not Freeze Sushi

Rice will become hard

Vegetables will become watery

Nori will become rubbery

Dipping Sauces

Classic Soy Sauce

Use tamari for gluten free

Mix in wasabi for heat

Spicy Mayo

Half cup vegan mayonnaise

Two tablespoons sriracha

One teaspoon rice vinegar

One teaspoon sesame oil

Mix together

Teriyaki Sauce

Quarter cup soy sauce

Quarter cup mirin

Two tablespoons sugar

One teaspoon cornstarch mixed with water

Simmer until thickened

Ponzu Sauce

Quarter cup soy sauce

Two tablespoons lemon juice

One tablespoon rice vinegar

One teaspoon sugar

Mix together

Peanut Sauce

Quarter cup peanut butter

Two tablespoons soy sauce

One tablespoon maple syrup

One tablespoon rice vinegar

Two tablespoons water

Whisk until smooth

My Final Words to You

Making vegan sushi is not about perfection

It is about patience and practice

My first sushi rolls were ugly and falling apart

I wanted to give up

I kept practicing

Now I can make one hundred beautiful rolls in an hour

Do not be discouraged by a few failed attempts

Learn from your mistakes

Keep going

Rinse your rice

Season it while warm

Use a sharp knife

Wet it between cuts