Vegan Sushi Roll and Sushi Bowl

Ingredients: (makes 3 sushi rolls and 1 sushi bowl)

135g short-grain rice

100g quinoa (any color)

290ml filtered water, for cooking

2 tbsp unseasoned rice vinegar

½ tsp raw honey/agave

a drizzle of toasted sesame oil

sprinkle of Himalayan salt

All you’ll need to make Sushi: Nori sheets, ripe plantains, pickled ginger, spicy mayo, cilantro lime mayo, tamari with scallions, wasabi (optional)

Sliced or shredded vegetables (carrots, bokchoy, cucumber, radish, avocado, cilantro, green beans, bell peppers, sprouts etc)

Directions:

Roasting plantains:

1. Preheat oven to 400˚F

2. Wash your ripe plantains, dry them with a towel and keep the skin on to make it easier to cut the plantain into slices to prevent the plantains from sliding on the work surface. Cut each plantain lengthwise into 4 long and thin slices.

3. Remove the skin from the plantains and transfer the plantain slices to a parchment-lined baking sheet. Drizzle a bit of extra virgin olive oil on the plantain slices and transfer them to roast in the oven for 25 minutes, making sure to flip them half-way through cooking time for even roasting.

4. Once done, transfer the roasted plantains to a plate lined with kitchen tissue to drain any excess oil remaining on the plantains.

5. Then cut the plantains in sizeable strips to fit the sushi roll.

Steamed Sushi Rice and Quinoa:

1. Transfer the rice the quinoa in a mixing bowl and wash them with water until the water runs clear. Drain the grains and transfer them to clean saucepan or cooking pot together with the water to cook them.

2. Bring the contents to a boil on medium heat for about 12 to 14 minutes then reduce to low and continue cooking for about 6 to 8 minutes until the grains are cooked and sticky.

3. Turn off the heat and let the grains rest.

4. Combine together the rice vinegar, sweetener of choice and salt and pour over the warm grains to season them. Stir the grains using a a wooden spoon to properly coat each grain with the seasonings.

5. Set aside and gather your favorite vegetable fillings, plantain strips and nori sheets to make sushi.

A handful of green breans:

1. Cut the ends of the green beans.

2. Add some water to a steaming pot and top with a steaming basket unit.

3. Transfer the green beans to the steaming basket to steam for 5 minutes.

4. Remove and set aside.

5. For a crunchier taste, transfer the steamed green beans to an ice bath for a few minutes, then drain well to remove any excess water.

To make Maki sushi: nori sheet outside

1. Lay a large nori sheet on a sushi mat.

2. Spread a thin layer of the seasoned grains on the nori sheet and a thiner layer of the grains on the edge of the nori sheet is further from you. Spread on some mayo and top with your favorite combination of vegetables.

3. Starting with the edge of the loaded nori sheet close to you, roll it over the fillings and continue rolling to tightly tuck in the contents. Roll the sushi roll using a sushi mat to strengthen the roll then unroll.

4. Cut the sushi roll into 6 to 8 pieces and serve on a platter with pickled ginger, tamari, and extra spicy mayo or some wasabi.

To make Uramaki sushi: rice outside

1. Lay a large clingfilm wrap on a sushi mat, then lay a nori sheet on it.

2. Spread a thin layer of the seasoned grains on the nori sheet and a thiner layer of the grains on the edge of the nori sheet is further from you. Gently flip the loaded nori sheet so the rice layer is on the bottom.

3. Then spread on your favorite sauce and top with your favorite combination of vegetables.

4. Like for the maki sushi, starting with the edge of the loaded nori sheet close to you, use the help of the clingfilm to roll the edge over the fillings and continue rolling to tightly tuck in the contents. Roll the sushi roll using a sushi mat to strengthen the roll then unroll.

5. Cut the sushi roll into 6 to 8 pieces and serve on a platter with pickled ginger, tamari, and extra spicy mayo or some wasabi.