Vegetarian Sushi

There are many different variations of sushi and almost any type of ingredient can go in! We made vegetarian sushi! The one we did was "o-e-shi" ( which means delicious in Japanese) :D. It's one of the best I've ever tasted since it came straight from Yuri's heart. Furthermore, she's an authenic vegetarian Japanese :D


spinach::::add it in when the water is boiling and when it is cooked, remove from the water and squeese out any excess liquid. )

carrots ::: shred finely OR slice them horizontally. Boil it in soy sauce water until soft. OR, using the korean version, pan fry it with soy sauce until soft.

dailkon:slice or shred horizontally

tamago/ egg::::There's a special way of cooking the Jap. egg. It has to be cooked slowly, layer by layer. + Lots of sugar has to be added, with a pinch of salt. For example, for 4 eggs, 2 T of sugar to 1/2 t of salt. Beat them together with a fork before cooking.

cucumber, :::is thinly sliced

lettuce::: has to be washed and dried before used. Cut into 1/2.

fresh or dried shitake mushrooms::: for fried ones, soak it in hot water to soften it. Fry it in hot oil and add soy sauce to taste.

asparagus spears (par-boiled and cut into half),

Tofu steak :::cut into 1/2 strips soaked in Terriyaki sauce over night. Next day, bake it at 480 for 20 minutes or pan fry it. When pan-fyring, heat oil and cook until golden brown on both sides.

Fri-chik or vegetarian meat (sliced thinly)


1) Cook rice. While hot, add seasoned rice vinegar (measurement needs to follow the package). Set aside.
2) See above for ingredient prep.
3) Set Makisu (bamboo sushi roller). Lay seaweed sheet on Makisu and put rice on top. Spread rice evenly over seaweed 1/4 thick. Add Mayo and sprinkle with 1 Tbsp. sesame seeds. In the front part, place any of the ingredients mentioned above or you desire). Roll the whole sheet until you form a complete cylinder shape. Press tight when finished to keep the shape. Cut into 8 pieces. Serve with soy sauce and wasabi, if preferred.

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Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.