I Roll My Own

I had a couple of people asking about my vegetarian sushi that I mentioned when utilizing my new fangled disposable table cloth.  So I thought I’d go into more detail.

I’ve never been a fan of Sushi, even when I lived in Los Angeles and everyone around me tried to get me to like it.  But a few months ago when my diet went more plant based, Fiddledaddy got me a cookbook called “Raw Food Made Easy” by Jennifer Cornbleet.  And since I’m a visual learner who loses focus easily, he also got me the DVD.

In my attempt to add more raw foods into my new eating plan, I accepted the double-dog dare you challenge and agreed to try making vegetarian sushi from this cookbook.

I completely fell in deep love with this meal.  And so did my girls.  The boy?  He’s still vegetable phobic, and we’re working on him slowly.  He is able to eat a singular piece of broccoli and a green bean without gagging now.  Slow and steady progress.

Since 4/5ths of our family are Sushi converts, I invested in 4 of the bamboo mats with which to roll said Sushi.  I think we ended up buying them at World Market for just a few dollars each.  I had the hardest time finding large packages of Nori (which is the edible flat dark green seaweed that everything gets rolled into.

Finally we found a brand we love by Emerald Cove at our local health food store.  The sheets are organic (not a prerequisite, just a bonus).  The package comes with 50 large sheets and sells for just under $20.00.  A package lasts us a sweet forever.

The next crucial element is the type of Miso (soy paste) that you use.  The Raw Food book recommends that you use mellow white miso.  We found a brand that we like at the health food store.  It comes in the size of a margarine tub and lasts through many many Sushi meals.  Because just a dab will do you.

Then you can really go crazy with what you add to your individual roll.  The preparation is key.  You need to slice everything in matchstick style, and very thin.  For the carrots, we use the potato peeler to make the ribbons for the Sushi.  And by “we”, I mean that I put the minions children to work doing all of my peeling.

Basically, my favorite ingredients are:  carrots, cucumber, avocado, bean sprouts, and red pepper.  I also make a pot of white Jasmine Rice so that the kids can add that to each roll or eat it on the side.  And a little Marie’s Ranch Dressing is a nice addition.  Don’t judge me.

Lastly, I put out small bowls for the Bragg’s Liquid Aminos (found at the health food store) for dipping.  This is what I use instead of soy sauce and I defy you to tell the difference.

Rolling the Sushi is the tricky part.  This is not my gift.  But fortunately, my 9 year old has perfected the art of the roll, and I can throw myself at her mercy and she will happily aid me.

Because I likely make no sense at all, I looked up how to roll a Sushi Roll to see if it can be explained without my wild use of hand gestures which hardly ever translates through the keyboard.

“If you would like to master the art of making hand made Sushi, a bamboo rolling mat is an essential tool. This bamboo Sushi mat will act as a guide to help you create professional looking, tight, even rolls of Sushi.

To make Sushi you simply place a sheet of Sushi Nori (seaweed), shiny side down, on the mat. Spread thinly with some miso or wasabi paste (optional) then cover with cooked sushi rice leaving 1cm clear at the far end of the sheet. Make a small groove in the centre of the rice left to right and add your favourite fillings lengthwise across the sheet.

Begin rolling the mat from the edge nearest you. Roll firmly but not so hard as to make the filling come out at the ends. When it is nearly completely rolled up, use your finger to moisten the edge of the nori sheet with water so that it seals properly into a full roll. Continue to roll the mat so that it is nicely compressed and evenly rounded. Then remove and slice the roll of Sushi into 2cm (1 inch)-thick slices with a serrated knife. Dip the knife in water before every slice so that the roll cuts cleanly.”

Credit for this explanation goes to Wholisticresearch.com.

Now you can roll your own too!  If you are already a sushi fan, what are your favorite ingredients?

8 Responses to I Roll My Own

  • We love sushi night at our house! We use imitation crab, canned tuna, avocado, cream cheese, carrots sliced matchstick style, red pepper, shrimp, and of course, wasabi paste, pickled ginger, and sesame seeds. I’m going to try that miso! It sounds yummy! 🙂

  • I can’t wait to try this! I also like to add Korean-style pickled things like pickled radishes, etc. Fake crab is also yummy, but I haven’t really made sushi since I moved to a different city from all my international friends. 🙁

  • California rolls are the best. Avocado, carrots,
    Cucumber, and that imitation crab meat, with the
    Rice inside. Yummmy. Ours aren’t pretty, they
    Usually end up too fat, but are good with
    fried rice and egg rolls.
    Now I have a craving!

  • Can I borrow your daughter?? I need a lesson in rolling my own…sushi that is.

  • Since you have the DVD and a daughter who can roll, can I see a video please? I’ve a visual learner. Sounds interesting????

  • Okay, I haven’t even read the post yet, but I wanted to tell you I love your titles. They always make me laugh!

    *going back up to read now*

  • I’ve never had sushi of any kind and that sounds WAY too complicated for me. I actually prayed and asked God to give me the desire to cook. (I’m talking BASIC meals for my family.) I dislike the whole food prep thing THAT much. He’s obviously answered my prayer as it’s Thursday, and I’ve managed to cook 3 night this week (tonight being leftover night) and I am still somewhat sane.

  • OK – so now I want to try cause my sushi habit is way too expensive. What “health food” store do you go to? I don’t have the patience to discover on my own… thanks!
    Abby