Something about making sushi at home has always intimidated me. I thought I was afraid I wouldn't be able to make the rice stick to the nori and I was positive that the nori sheets would crack, but in reality, I was just afraid of trying something new. Sushi-rolling was definitely not something I grew up doing in my grandmother's kitchen and the whole concept seemed foreign to me (pun intended). It was much like preparing a sourdough starter or tempering chocolate- it was something new to me and, like most new-to-me things, I had built it up to be much more complicated than it actually was. Up until I became vegan, though, this didn't bother me because I didn't really care for sushi. "I don't really like it so I don't really care how it's made," I would think to myself.
But then I tried vegan sushi. The delicious and meticulously designed rolls at Shojin and Beyond Sushi changed my view of sushi to such a point that I actually began to crave it. Like, all the time. So I went to the chef's supply store and I got myself a bamboo sushi rolling mat. And then put it in the cabinet for three months because I didn't know where to start. Eventually, I bought some nori sheets and some brown rice (I don't generally keep rice in the house- Chris and I usually prefer other grains) and those too got put in the cabinet to sit for some time.
After awhile, though, my cravings got the best of me. I began dipping my toe in the water by watching sushi-rolling tutorials and researching how to make sticky rice. One day I finally decided to put my big-girl pants on, pulled out the rice-cooker and got to work.
I tried a few different combinations that day, but one stood out from the rest. Bright, juicy mango, creamy avocado and spicy, tangy kimchi with just a sliver of fresh red bell pepper to add crispness to each bite made for the most addictive little roll. One would think that the explosion of flavor coming from every bite would be overwhelming but the mild brown rice balanced it out perfectly. For a little extra heat, I even added a few drops of Sriracha to one of the rolls.
Now sushi-making no longer intimidates me (well, except for the ones where the rice is on the outside. I'm still working on that). It actually is a process that really speaks to me- from preparing all of the sushi fillings, making sure they are similar in size and shape, to carefully rolling it, symmetrically slicing it into pieces and arranging the pieces on a platter. It was also a good reminder that in order to tackle what intimidates or scares me, I need to just dive right in. Now onto sourdough starters...
Ingredients
- 2 cups cooked brown rice
- 1 tablespoon brown rice vinegar
- 1 teaspoon mirin
- 1/2 teaspoon salt
- 2 nori sheets
- 1/2 cup kimchi
- 1/2 a mango, peeled and sliced into thin strips
- 1/2 avocado, peeled and sliced into thin strips
- 1/4 red bell pepper, thinly sliced into strips
Instructions
- In a large bowl, mix together the cooked rice with the brown rice vinegar, miring and salt. Or you can skip this step, if you'd like.
- If you've never rolled sushi before, I strongly recommend watching a tutorial first (it will explain it much better than I can). I learned from this tutorial.
- Wrap a bamboo rolling mat in plastic wrap. Layout one sheet of nori, smooth side up, on top of the plastic wrapped rolling mat. The nori should be laying lengthwise from left to right (the distance from front to back should be the shorter distance of the rectangle).
- Spread rice out on top of the nori, leaving about 1/2 an inch clear at the end of the nori sheet farthest from you.
- About 1-2 inches from the end closest to you, layout 1/2 of the mango, avocado, bell pepper and kimchi in a strip going from side to side.
- Using the rolling mat, roll the sushi tightly over the strip of ingredients, using your fingers to keep it packed in as much as possible. Wet the clear end of the nori with a little bit of water so that when you roll it over, the nori will stick. Use the mat to hold the roll firmly for a few seconds.
- Using a sharp knife, chop the roll in half. Then chop each half into four pieces, making a total of eight pieces. Repeat with the remaining ingredients. Serve immediately. Enjoy!
Caitlin
i, too, have never made sushi because of how much it frightens me. i'm afraid of every aspect of it- preparing the thinly cut vegetables, making the sticky rice, rolling everything up, and cutting it. i'm also afraid the nori sheets will crack! i guess i need to put on my big girl pants and try it, too.
keepinitkind
I was afraid the nori would crack too! I just seems so brittle and thin- I was surprised at how durable it was! It's truly one of those things that I can't believe I waited so long to try!
Cadry
I so know what you mean about building up cooking processes in your head to the point where they sound too difficult/time consuming to figure out. Then ingredients languish in the cupboard for eons, until you wonder if it's time to just throw them away... I've had everything I've needed for tamales for nearly three years. I should probably throw those corn husks away now. (Seriously.) I've bought and discarded grape leaves to make my own stuffed grape leaves multiple times.
But recently, I did have one turnaround! I was intimidated by rice paper spring rolls for a long time, and the papers sat in my cupboard for months and months, if not longer. Then I recently tried making my own, and they were so ridiculously easy! I shouldn't have put it off for so long!
Nori (and other kinds of seaweed) are probably the only thing that makes my stomach roll at the mere thought of it. (Yes, I even like them less than beets.) However, I bet that all of these elements would be wonderful in a collard leaf wrap or into the aforementioned rice paper rolls. Your rolls look so pretty!
keepinitkind
Tamales are also on my list of things I'm intimidated by making. I don't blame you for holding out on trying them!
I can understand about the nori too. Before I became vegan, it made me uneasy. Any kind of seafood did, actually. When I went vegan, though, my tastebuds began accepting flavors I previously did not care for. Sushi was one of those things. So was doughnuts, oddly.
I bet you're right about trying the ingredients in a collard wrap- that sounds pretty great, actually!
FoodFeud
Oh ho ho these look gorgeous! Beyond Sushi has become a second home to me, so I totally understand how you can get inspiration like this from them.
I have most of these ingredients right now - I will pick up a mango and try em! Have you ever thought of using quinoa in a sushi roll? It might not stick as well but if you prefer other grains, I'm sure they'd work well enough for you.
keepinitkind
I so envy that Beyond Sushi is so near you! It was definitely one of the best restaurants we tried when we were in NYC. If I lived there, I'm sure I'd be a regular too. 🙂
I have considered using quinoa, actually. I'll probably give it a try at some point. It's not that we don't like rice. I like it a lot. I think I just od'd on it when I was younger so I needed a nice hiatus from it. I'm totally happy to have it back in my life now, though. 🙂
Andrea
I think if I lived near Beyond Sushi I'd be living there with Maude. Sushi is one of the foods that appeal to me most when it's too hot to cook. I even took a sushi-making class just for fun. I also love nori and seasoned nori snacks.
Your combo of mango, avocado and kimchi is inspired, but I'm thinking of subbing tofu for the avocado and adding green onion. Or making both!
keepinitkind
I'm definitely envious of Maude right now! 😉
I've tried it with green onion and it's great too (I think I was out when I made this batch, though. 🙂 ). You'll have to let me know how the tofu works out- it sounds great!
Kelly @ Vegan Iowan
These are so beautiful. Kudos to you for making the leap; looks like it was well worth it! I am intimidated by most kinds of baking. The first year we were married, I completely destroyed my husband's birthday cake and have been too scared to try anything difficult since. I was also intimidated by making my own pasta, but I just successfully made my own ravioli. Maybe cake should be next!
keepinitkind
Thanks, Kelly! Cakes intimidate me too. Cupcakes I'm fine with, but decorating large cakes makes me uneasy. Someday...
Congrats on conquering pasta! That one is a rewarding one to accomplish! 🙂
Suzanne @ hello, veggy!
Gorgeous! I'm glad making sushi at home isn't overly complicated; it sure helps the wallet 🙂
keepinitkind
It is quite a bit less expensive and for so little labor,the payout is pretty great! 🙂
Richa
Kudos to you indeed. i havent jumped onto the sushi at home wagon yet.. this combination is probably something i would like!
keepinitkind
I'm sure you would rock at making sushi- I would love to see the flavor combinations you would come up with!
Jerney
I never had kimchi, but that looks so good <3
Don't let the inside out rolling intimidate you. I think it's easier to do, actually 🙂 But maybe I'm weird... you could be too though! Just try it and remember to put some plastic on your rolling mat so the rice won't stick to it.
Think of all the yummy sesame seeds you could get on your rolls. Smoked and garlic flavoured are my favourites.
keepinitkind
Thank you, Jerney! That actually helps a lot- I feel much more confident about giving it another go (my first attempt was very loose and falling apart). 🙂
Emily - It Comes Naturally
I love making my own vegan sushi. I like to ring the changes by using quinoa and stick it together with mashed avocado, or use homemade hummus as a binding agent. Then you can add your fillings. Brilliant!
keepinitkind
I love that hummus and quinoa idea! That is so fantastic! I'll be trying that for sure! 🙂
Emily - It Comes Naturally
Guess what I'm having for lunch today 🙂
Emma
Avocado,mango and a bit of heat sound perfect. I still haven't tried kimchi yet- making homemade fermented foods like kraut and kimchi are on my bucket list but do make me a tad nervous...
Way to go on conquering your cooking anxieties and nailing these sushi rolls 🙂
keepinitkind
I've yet to make any fermented foods other than pickles, but since I love them so much, I should give them a shot! 🙂
luminousvegans
Mmm, this sounds like a unique and winning combination of sushi ingredients. There are many things I am intimidated by in terms of vegan cooking--primarily anything that involves homemade dough. But I think you're right that tackling challenges head on is the best way to overcome intimidations (food or otherwise). I'm trying to do one thing outside my comfort level every day.
keepinitkind
Thank you! I love that idea- do one thing outside your comfort level every day. I'm going to have to keep that in mind! 🙂
Kevin @ Closet Cooking
Love the sound of this flavour combo for sushi!
keepinitkind
Thank you, Kevin!
Gabby @ the veggie nook
I actually love making vegan sushi and rice is one of the few grains I'm tolerating really well right now so I've been eating a bunch of it! I love the sound of this flavour combo. Definitely picking me up some kimchi soon to try it!
keepinitkind
Thank you, Gabby! I should've known that you would also be a big sushi lover. 😉 Enjoy the kimchi!
Courtney @ The Fig Tree
These look so so so delicious! 🙂 And so very pretty too!
keepinitkind
Thank you, Courtney! xx
Heather
I felt the same way about sushi, fresh spring rolls & making my own ravioli's- I tend to do the same thing, think a process is way harder than it really turns out to be (self doubter!) hence the reason I still have my tortilla press new in its box for over a year- I just need to pull it out and start on some homemade tortillas....once I buy the masa 🙂 LOVE the combination of flavors here- I am a huge fan of kimchi, Justin not so much. We both are addicted to homemade sushi rolls, they are so easy to make at home!
keepinitkind
I guess that's what it is, isn't it? Self Doubt. I'm going to have to keep that in mind the next time I'm intimidated to try something- just remind myself to stop doubting myself! Thank you for sharing, Heather!
millie l Add A Little
Love the look of these - sweet spicy and salty all in one mmm!
http://youtube.com/addalittlefood
Casey
I love all of these things! I have never tried to make homemade sushi, but I will have to start with this!
Tara
Looks delicious! I just wanted to add, make sure the kimchi you pick up is actually vegan. After teaching in Korea, I learned that a lot of anchovy juice goes into kimchi. In fact, there isn't any vegan kimchi readily available here in Seoul~Vegans here tend to make it themselves.