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Vegetarians and vegans, even if they know little about Japanese cuisine, can easily eat sushi with very few adaptions. Vegetarian sushi recipes are very delicious and don’t sacrifice any flavor.

Vegetarian Sushi Recipes

Japanese sushi chefs know how to expertly combine vegetables with rice, seaweed and sauces into mouth-watering sushi dishes.
Great dining options for vegetarians at sushi restaurants include:

  • Asparagus rolls: Often served with crab meat or unagi, a freshwater eel, asparagus rolls have enough taste to carry a sushi roll on its own.
  • Avocado rolls: Avocados are a great alternative to fatty fish like tuna, as the consistency and the healthy fats are comparable.
  • Cucumber rolls: The simple taste of cucumbers doesn’t overpower the taste of the rice, seaweed or sauces in this sushi dish.
  • Vegetable tempura: Veggies are deep fried and served over rice or in a roll surrounded by nori seaweed.

Can Sushi Be Vegan?

Sushi is available in vegan-friendly options, as all of the rice and vegetables involved in making sushi offer many tasty, vegan-friendly variations.
Sushi is often created at a bar where guests have full access to the chef. If you’re vegan or have any other dietary restrictions, you can directly communicate with the person creating your food to guarantee that your needs will be met.
Ask your server about a few sushi options and other dishes at Japanese restaurants before ordering. Tempura ingredients can be deep fried in batter containing eggs, and miso soup often contains bonito flakes, which are made from fish.

Vegetarian Sushi Recipes: Making Sushi at Home

To make one type of vegetarian sushi at home, you need 8 ounces of sushi rice, 2 to 3 tablespoons of rice vinegar, a pinch of salt, 3 to 4 sheets of nori seaweed, 1/4 ripe avocado, 4 inches of cucumber and several toasted sesame seeds.
Wash the rice and let it drain for 30 minutes, then cook the rice for about 15 minutes, letting it stand for 10 minutes. Transfer the rice to a non-metal bowl, add the vinegar and salt and stir the rice until it’s cooled to achieve that ideal sticky feel.
Toast the seaweed over a low gas frame, place it on top of a bamboo mat, then add rice on top of the nori with wet fingers. Next, add your vegetarian types of neta and roll the mat. Cut the cylinder into slices and serve with soy sauce, pickled ginger and wasabi paste.

 Posted on : September 18, 2013