Sushi

 

Sprouted grains and fantastic fixings make this veggie sushi totally superior

 

Forget the boring avocado roll at your local sushi spot. Making veggie rolls at home means you can up the fiber, protein, and flavor. Plus, there’s only one essential piece of equipment: a bamboo rolling mat (you’ll need two for this rice-on-the-outside roll), which is cheap as hell at virtually any Asian market. Show the world you’re a sushi crafting goddess!

Good Stuff Sushi
Makes 4 rolls // Serves 2 to 3
Sprouted Sushi Quinoa Rice
¾ cup sprouted brown rice
⅓ cup sprouted quinoa
2 Tbsp. brown rice vinegar
1 tsp. organic sugar
Pinch of salt

Other Ingredients for the Rolls
4 sheets nori seaweed
1 Tbsp. black or white sesame seeds
1 Tbsp. hemp hearts

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Filling Ingredients
1 large, ripe Haas avocado
4 ounces of baked, seasoned tofu, sliced into ¼-inch-thick strips
2 scallions, trimmed and sliced in half lengthwise
1 large, ripe mango, peeled, sliced into ¼-inch-thick strips
½ cup roasted, unsalted cashews, roughly chopped
3 Tbsp. vegan mayonnaise 
1 Tbsp. Sriracha sauce

DIRECTIONS
1. In a large saucepan, bring 1¾ cups water to boil. Stir in rice and quinoa. Bring to a boil again, stir once, turn heat to low, and cover. Simmer 20 to 25 minutes until water is absorbed and grains are tender. 

2. While the rice is cooking, prepare the filling ingredients. In a small bowl, whisk together mayo and Sriracha.

3. Transfer hot rice to a large mixing bowl. Add remaining rice ingredients and thoroughly stir. Cover with plastic wrap and set aside to cool slightly.

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4. Divide rice into four portions. Fill a small bowl with warm water and a healthy dash of salt (for hand moistening to prevent the rice from sticking). Place a sheet of nori on one bamboo mat, moisten hands, and spread a portion of rice evenly on the bottom ⅔ of the nori, to the edges. Pat rice firmly and sprinkle with sesame seeds and hemp hearts. Now comes the twist! Lay plastic wrap over the rice, top with another bamboo mat, slide your hand under the bottom bamboo mat, and flip over. Remove the top mat.

5. On the portion of the nori without rice underneath it (if necessary turn the mat to have it closest to you), layer a quarter of the filling ingredients with a drizzle of Sriracha mayo. Now roll it all up starting with the filling side, as tightly as possible, using the mat to guide the process. When you’re done, give the roll a firm squeeze, then peel away the part of the mat and plastic wrap that’s still covering it. Repeat to make three more rolls.

6. Use a very sharp knife to slice the rolls into pieces. Serve with soy sauce, wasabi, pickled ginger, or kimchi.

Terry Hope Romero’s new cookbook, Protein Ninja: Power through Your Day with 100 Hearty Plant-Based Recipes that Pack a Protein Punch (Da Capo Lifelong Books), is out now.



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By Terry Hope Romero
Photographed by Vanessa Rees
Food Stylists: Marju Randmer-Nellis and Leah Moldowan


This article originally appeared in the June/July 2016 print edition of BUST Magazine. Subscribe today


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