I have been putting this post off for a while, writing about making sushi was more intimidating than actually making them for some reason. Today I just decided I would dive into it and get it out to you because these are so worth making yourself and saving the 7-12.00 they charge you for only 6 of them in the store or a restaurant. These cost pennies compared to those places and you get the satisfaction of knowing you did it yourself!
My teenage daughter is in LOVE with these. She has me make extra so she can take it for lunch at school. Imagine a teenager pulling out of her lunch box some chop sticks, a package of soy sauce, some wasabi sauce and opening a Tupperware with sushi in it. Everyone thinks she is so eccentric and are always interested in what she will bring for lunch each day.
I have used many different stuffing’s for these like roasted red bell pepper, broccoli slaw from the bag (the kind with purple cabbage, broccoli and carrot slices), and the traditional vegetarian one with what is listed below. I have also used different topping sprinkles such as poppy seeds or crushed flax seeds. Get creative and use what you enjoy or looks nice to you.
Inside Out Vegan Sushi Roll
serves:3 rolls=to approximately 18 pieces
1 serving Botan or other sushi Rice
3-halved Nori seaweed sheets
3 tablespoons of sesame seeds
1 cucumber, de-seeded and thinly sliced length wise
1 carrot thinly shredded in long strips
1 avocado, cut length wise
1 small bowl of water (for fingers)
sushi mat (or you could just use plastic wrap along with strong fingers if you don’t have one)
plastic wrap
Dipping options:
soy sauce
wasabi
hot mustard
Cook rice according to the package directions and set aside with the lid on the pan. You will have some rice left over to use for other dishes or you can half the rice serving.
While the rice is cooking wash, peel and de-seed the cucumber. Slice length wise into long thin strips. Wash, peel and either shred your carrot or thinly slice it into long strips. Cut the avocado length wise and slice into long thin strips. You can sprinkle the avocado with a little lemon juice to keep it from turning brown while you work.
Place plastic wrap over your sushi mat (mat lines should be horizontal in front of you) to keep rice from sticking to it. Cut seaweed in half width wise and lay it shiny side down on the plastic. Scoop approximately 1/4 cup of warm rice out of the covered pan (recover to keep the rice moist) and place in the middle of the seaweed. Spread out to cover the sheet and keep it an even, thin layer. You will need to dip your fingers in the bowl of water periodically to keep the rice from sticking to your fingers while you spread it out. Sprinkle with 1 tablespoon of sesame seeds.
Flip rice side over so the seaweed is facing up. Place 1-2 long slices of cucumber on the seaweed closest to you and about 1/4 inch of the edge. Add a small amount of carrot strands equal to the cucumber and a single layer of the avocado.
Carefully begin rolling, applying pressure as you go until it is a complete rolled up but being careful not to get the saran wrap into the roll. Apply a little more pressure at the end to ensure it is tightly wrapped and then remove the saran wrap. Using a sharp knife cut into 6 even pieces, wetting the knife from your bowl of water between cuts so it does not stick and tear the seaweed.
These can take a little bit of practice but are worth the work and once you get it you can whip them out pretty quickly. Serve with your choice of soy sauce and wasabi. ENJOY!
Here are some step by step pictures to help you see how to make it. Use both hands when rolling the sushi, I was taking a picture with the other 
.
This post was for inside out sushi but I also made a regular sushi roll with the same ingredients but just put it all inside and I did not want to make another post for basicly the same thing. Here is the beautiful picture of it.
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Tags: Chinese food, Gluten Free, Vegan, vegan recipe, vegan sushi, Vegetarian
