DIY sushi sounded crazy to me for years. How on earth would I be qualified to make sushi, andy why would I bother, since it’s so easy to get great rolls in New York City? After visiting Tokyo a few times, I got inspired to bring more Japan into my own kitchen and decided to go for it. The great news is that it’s not all that complicated. There are a few tricks to getting the right amounts in the rolls. The first few times, I got a little ambitious and overstuffed, but thankfully, all the ingredients were still super yummy (if not a little messy).
- 2 nori sheets
- 1 tablespoon vegan mayo or dijon mustard
- 1/4 cup cooked sticky rice
- 2 carrots, julienned
- 2 cucumbers, thinly sliced
- 1 avocado, pitted and thinly sliced
- 1/4 cup soy sauce
- 1 tablespoon wasabi
Lay out sushi mats so sticks are horizontal in front of you. Place a nori sheet on the mat, shiny side down. Add the vegan mayo to the nori sheet.
Add 2 tablespoons rice over the nori sheet. Leave a border of half an inch. Top with a little carrot and a few cucumber and avocado slices, layering in a horizontal line. Keep the layers thin.
Roll the nori sheet toward you, pressing firmly as you roll. Use the mat to squeeze your roll after its all rolled up. Remove the roll from the sushi mat and slice the roll evenly with your knife. Repeat the process with your remaining ingredients, except soy sauce and wasabi.
Mix the soy sauce and wasabi in a small bowl for dipping. Enjoy!
Recipe extracted from Make Your Own Rules Cookbook by Tara Stiles (Hay House UK, £18.99). Get yours on Amazon here.