Post by Megan Stulberg
Back in high school, one of my favourite things to do with friends was get all-you-can-eat sushi. I always felt like I was going to barf after, but in the best way possible. I still love eating it — all sushi places will have at least a few vegan options, and making it at home is super easy once you get the hang of it. I’ve made sushi tons of times before but this roll is by FAR my favourite one yet. The fried “chicken” pieces make it taste like a crunchy roll, making me barely miss tempura. This recipe is obviously vegan and also gluten-free.
Also, this is my first time making a video 100% by myself! Filmed it, made the food, and even edited it. Go me. Watch the video (and subscribe plz n’ thx) on YouTube at:
Photos & recipe below:
- 1 cup sticky sushi rice, organic if possible
- 4 nori seaweed sheets
- 1 255g bag Beyond Meat chicken strips or alternative fake meat of your choice
- 1 medium avocado, halved and sliced
- 1/2 cucumber, cut into long thin strips
- 2 tbsp extra-virgin olive oil
- Gluten-free soy sauce, for dipping
- Other supplies you’ll need: One standard bamboo rolling mat, large knife, water, plastic wrap, cutting board and chopsticks.
- Wash rice in cold water thoroughly until it runs clear. Bring hot water to a boil with the rice already in the pot. Cook covered for 20 minutes until water has been entirely absorbed and rice is sticky in consistency, stirring occasionally. If the rice is too hard, add water by the teaspoon and continue cooking. Fluff cooked rice with fork and set aside to let cool.
- In medium saucepan, heat EVOO until it sizzles. Add all “chicken” strips and pan fry until crispy, adding additional olive oil while flipping. Set aside.
- Line your bamboo rolling mat with plastic wrap, then place on a larger cutting board or clean flat surface.
- Lay the rolling mat flat, and place a sheet of nori on top. Add a couple spoonfuls of rice onto the middle of the sheet. Wet fingers (or use a spoon if this grosses you out) and pat rice lightly down into a thin even layer. The rice doesn’t have to go right to the edges — basically, try to create a rectangular section of rice within the rectangular piece of seaweed 1/4 inch from the edge.
- Align the chicken strips, avocado and cucumber into a very thin horizontal line at the bottom of the rice on the seaweed sheet. Be careful not to overfill or else your roll will likely fall apart.
- Tightly roll the seaweed sheet from the bottom, using the mat to press it together. Keep going, squeezing the roll to prevent it from falling apart. Dab a bit of water on the edge of the seaweed to seal it.
- Use a sharp knife to slice the rolled roll (lol) into bite-size pieces. Wet the knife between cuts to keep it clean. Having trouble doing this right? Use this easy guide here to help.
- Repeat steps 4-7 with the remaining sheets, rice and fillings.
Serve with gluten-free soy sauce and eat with chopsticks.
Makes approximately 4 rolls (2 servings).