Assorted Vegan Sushi Platter
Ingredients
- 4 cups cooked sushi rice
- Nori sheets
- sushi vinegar (optional)
- 1/4 lb asparagus
- 2 Persian cucumbers
Makizushi fillings
- Rolled omelette
- cucumber
- green leaf lettuce
- crispy vegan meat floss
Uramaki fillings
- asparagus
- cucumber
- green leaf lettuce
- pickled eggplant
- pickled radish
- sesame seeds
Green beans salad
- 20 green beans
- 3 teaspoons sesame oil
- 1 teaspoon grated lemon zest
- salt
- black pepper
Spicy mayo mushrooms
- 8-10 oz fresh button mushrooms
- 2 tablespoons vegan mayo
- 1 teaspoon Sriracha
Marinated tomato
- 2 Roma tomatoes
- 2 teaspoons soy sauce
- 1 teaspoon mirin
- a dash of salt
- a dash of black pepper
Preparation
Cook sushi rice according to package instructions, rinse thoroughly until water is clear (about 8-10 rinses), fluff rice, let it cool completely, and season with sushi vinegar if using.
Assemble Makizushi by placing a nori sheet on a sushi mat, spreading rice evenly, adding fillings such as rolled omelette, cucumber, green leaf lettuce, and crispy vegan meat floss, then rolling tightly.
For Uramaki, use a sushi mat to roll with rice on the outside, adding asparagus, cucumber, green leaf lettuce, pickled eggplant, pickled radish, and sesame seeds, then roll tightly.
Green beans salad
Blanch sliced green beans in hot water, then transfer to an ice water bath and let sit for 1 minute, drain well, and toss with sesame oil, grated lemon zest, salt, and black pepper.
Spicy mayo mushrooms
In a non-stick pan with no oil, pan fry mushrooms until lightly brown, remove all excess liquid, place in an oven-safe bowl with vegan mayo and Sriracha, bake covered at 350F for 8-10 minutes, then broil on low for 2 minutes.
Marinated tomato
Cut an 'X' slit at the bottom of the tomatoes, place in a pot with water, bring to a boil until skins peel off, drain, let rest, peel off the skin, cut into 4 sections, remove all seeds, and marinate in soy sauce, mirin, salt, and black pepper for at least 30 minutes.
