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Sushi makes most people think of raw fish, but it doesn’t have to be that way. There are plenty of vegetarian and even vegan solutions when it comes to sushi. The best example of that is when it comes to sushi rolls or otherwise known as maki rolls. I love these little babies because I can stuff them with just about anything. I can rummage through the fridge and pick out veggies that need to be used up and make a delicious dinner.

They’re fun to make too, but its the flexibility of the fillings that I love most. Even the sushi rice doesn’t have to be sushi rice. You can use quinoa, sprouted brown rice, or even bulgur. As you can see there is plenty of room for creativity. Yeah!

For the avocado yogurt sauce I used click here. All I did was add a little wasabi to the mixture before adding it to the roll. This part is optional of course. As for the cooking methods for the “rice” filling, I add 1/4 cup of extra water to the cooking directions and cook for an extra 3 -5 minutes. After the rice is cooked, add 2 Tbsp of rice vinegar, stir to incorporate, and allow to cool. I’ll often spread it out onto a cookie sheet to get it to cool faster if I’m in a rush. It also stops the rice from cooking.

Note: Sushi rice typically will be a rice vinegar and sugar solution. I leave the sugar out since it really isn’t necessary. To make your own pickle ginger, see last week’s TV Tuesday. You can make in as little as 5 minutes, so don’t be deterred. It’s super easy! And if you need a sushi mat, here’s a cheap one.

So tell me in the comments what you’re going to put in your homemade sushi rolls?


I’m sharing this with Mangia Monday, Monday Mania, My Meatless Monday, Slightly Indulgent Tuesdays, Tasty Tuesday, Fat Tuesday, Whole Foods Wednesday, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, Real Food Wednesday, Simple Lives Thursday, Full Plate Thursday, Pennywise Platter Thursday, Freaky Friday, Fight Back Friday, and Foodie Friday.

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