AD | I like sushi, but I hardly ever eat sushi. I live somewhere small where sushi isn’t exactly a go-to option, and I’m not that good at making my own, and that’s being kind to myself. I gather my ingredients, but I’m usually a complete flop when it comes to making it. But today I’m making my sushi with the Kelly Loves Sushi Ultimate Sushi Kit to see if it makes my life any easier.
If mine turns out to look even remotely acceptable, I’m sure 95% of home cooks could make sushi rolls like a pro.
What’s in the kit?
To be brief, pretty much everything you could want or need.
1 x Bamboo Rolling Mat
1 x 500g Sushi Rice
1 x 7 Nori Sheets
1 x 150ml Sushi Vinegar
1 x 285g Spicy Mayo
1 x 150g Ginger
1 x 150g Crispy Fried Onions
1 x 87g Wasabi
1 x Bambo lid Bento Box
Yes, it contains a Bento Box. As someone who’s maybe a little more enthusiastic about Tupperware than the average person, this was an exciting discovery. But if you’re not that enthusiastic about boxes to store your food in, they also sell other (cheaper) sushi making kits too that contain most of the above.
The only other things missing are things you may want/ need for serving like some soy sauce or tamari and some kimchi.
Allergy note: the spicy mayo in this kit contains egg, but everything else in the kit is vegan friendly.
How to make vegan sushi
I know the majority of people think of sushi and automatically jump straight to fish. And if you say vegan sushi, they probably think of cucumber rolls and maybe struggle after that.
Today, I’m using cucumber, avocado, and teriyaki tofu in mine, but you can use pretty much any thinly sliced vegetables that you want such as carrots, spring onions, radishes, and sliced chillies.
Ingredients I’m Using
- 100g sushi rice
- 1 tbsp rice vinegar
- Half a small block of teriyaki tofu
- Chilli Flakes
- Cucumber – roughly 3 inches cut into thin strips
- 1⁄4 avocado, thinly sliced
- 2 sheets of nori
- Soy sauce
- Wasabi
Steps
- Cook your rice according to package instructions. Once done, place in a bowl and set aside to cool down.
- While your rice is cooking, cook the tofu. As I used teriyaki tofu, I only cooked mine with some extra chilli flakes. But you may want to make a quick sauce with some soy sauce, ginger, garlic, etc if you’re using plain tofu.
- Add your tofu to a non-stick pan on medium heat. Cook for about 5 minutes without touching it, flip and cook for a further 3 minutes on the other side. Set aside when ready.
- Assemble the sushi rolling station. Place a nori sheet over your rolling mat.
- Spread the cooked rice over the nori sheet, 1-2cm at the end to make your roll stick. You want quite a thin layer. Top with some of the cucumber, avocado, and tofu (or whatever you’re opting to use). Roll the nori sheet over the top of the fillings and continue to gently and *tightly* roll the sheet until it’s all the way rolled up. Repeat will the remaining ingredients.
- Slice each sheet into six rolls and get your dipping sauces and wasabi ready.
- Serve and enjoy!
Now, I know I fundamentally lack the ability to cut them the same size. I don’t know why that’s such an issue for me, but it is what it is. Unevenness aside, I don’t think I did too badly here. The mat felt like I had more control when I was rolling them than others I’ve used before – the right level of sturdy but not too rigid. I’m sure that both my rolling technique and the ability to cut them the same size are both things that practice makes perfect. Time to plan what I’m putting in the next batch.
Until tomorrow,
Sophie
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