I could eat sushi every single day (an sweet potatoes too). My family and I love eating sushi, and since they are almost vegan too I decided to make something we all would enjoy for lunch yesterday. I find sushi very easy to make, and the best thing is that you an basically fill it with pretty much anything you want (and like) YAY!
This recipe is super simple yet so flavorful and won’t take you much time once your rice is ready. I’m using brown rice, as I don’t consume any white rice and nor do I recommended, maybe just once in a while, no big deal.
Gastrawnomica’s Brown Rice Veggie Sushi
1 cup uncooked, brown rice
2 1/4 cups water
2 Tbsp coconut vinegar (or unsweetened rice vinegar)
2 Tbsp black sesame seeds
1 portobello mushroom, chopped lengthwise
2 carrots, peeled and cut lengthwise
4-5 slices onion (optional but gives a lot of flavor)
1 zucchini, peeled and spiralized
1 small handful chopped parsley leaves
Tamari Sauce, low sodium
7-8 nori sheets
Start by cooking your brown rice with the water and sea salt. Cover at medium heat and keep an eye until it is fully cooked and there’s no water left.
Once ready, let it sit and put in a medium bowl with sesame seeds and coconut vinegar. Mix well and set aside.
Preheat a medium saucepan and add the rest of the ingredients except avocado and nori sheets. Cook on medium until the mushrooms, onion and carrots look cooked. Let it sit and start assembling the sushi.
Take one nori sheet and using a spoon or your hands, spread around 1/4-1/2 cup of cooked rice (eyeball it) and top with spiralized zucchini, carrots, mushroom and avocado slices. Roll and cut in 6 pieces. Repeat process until you finish all the rice and/or veggies.
Mix 2-3 Tbsp low sodium Tamari with coconut vinegar or 1/2 lime juice. Serve sushi with the sauce and enjoy! It yields around 20-30 rolls (if you don’t eat them while you make them like me!).