Vegan Day 4 – Sushi Time
Vegan Sushi is cheap! I picked up the ingredients I needed from BuHi farmer's market:
- Bamboo Sushi Mat - $1.99
- Nori (seaweed wraps) - $0.99
- 1 Sweet Potato - $0.49
- 1 Cucumber - $0.26
- 1 Avocado - $0.99
- 3lbs Sushi Rice - $2.99
- Rice Vinegar - $1.99
- Wasabi paste - $0.99
- Gigantic jar of sesame seeds - $3.49
Load up the Sushi rice into your rice maker, and put about 115% of the rice volume in water. Leave it alone and let it cook. Then nuke the sweet potato in the microwave for about 5 minutes and cut it into quarters, let it cool. Once the sweet potato is cool, cut it into strips. Cut up the cucumber into into strips. When the sushi rice is finished, spread it out on a baking sheet and let it cool to room temperature. After it's cool, mix the sushi rice with some rice vinegar and sugar (I used a 5 parts vinegar:1 part sugar ratio). Cut the avocado up into strips at this point.
Lay out a sheet of nori on top of your bamboo mat and pat down the rice into a thin layer. If you're making uramaki (with the rice on the outside) then flip the nori over. Load it up with your fillings, and roll it using the bamboo mat. From the pictures below, you can tell I need some work on my rolling skills. Still edible, and worked out great.
