Hey you guys- I just arrived in New York and I am so excited to be here!! I’ll be writing all about it soon, but for now, I want to introduce you to my friend Olivia. She is currently studying to become a Registered Holistic Nutritional Consultant as well as majoring in communications. She is passionate about promoting and living an abundant plant-based lifestyle for the health of people, animals and the planet. You can find her on Instagram and YouTube.
Olivia is going to be sharing recipes on my blog on a semi-regular basis, starting with today’s post on how to make sushi. Enjoy
I love sushi, and I especially love being able to make it myself. Don’t get me wrong- I love going out for sushi and ordering fancy rolls. But sometimes when a sushi craving hits and I don’t want to get out of my pj’s, I enjoy being able to whip up a few rolls myself! Don’t worry that it seems a bit daunting at first. Like anything, sushi-making gets easier the more you practice.
1 cup sushi rice
2 cups water
½ tbsp lemon juice
¼ red pepper (or avocado, carrot, etc)
2 sheets of nori
Cook the sushi rice according to the directions on the package. I cooked mine in a rice cooker and it took about 15 minutes. Spread the rice out in a big bowl so it can cool. Squeeze some lemon juice on top of it and put it in the fridge. While it cools, thinly slice your vegetables. Prepare a sushi station; I find setting up a cutting board, small dish of water and all the vegetables together on a clean workspace helps the process go quicker. Lay a sheet of nori down on the bamboo rolling mat, smooth side down. Once the rice is cool, spoon some rice out onto the nori. Press it into a thin layer, leaving about an inch clear at the top of the nori. Lay a line of veggies along the bottom of the nori, about an inch from the bottom. Roll the nori using the bamboo mat and pinch it tightly as you roll. Go slow, and make sure the end has been tucked in so it rolls properly. I have a video on my youtube channel showing how to roll maki. When it is rolled, use a very sharp knife to slice it into pieces. You may find that wetting the knife in between each cut helps. Enjoy!
Dip your maki rolls in soy sauce, sweet chili sauce, or even a homemade spicy mayo (using veganaise and sriracha!). Enjoy!