Category
Main Courses
Servings
2
Prep Time
30 minutes
Cook Time
60 minutes
VEGAN | GLUTEN-FREE
A easy to make vegan sushi recipe that is phenomenal in beauty and recognizes all the essential nutrients. The recipe is made with all the colors, featuring fresh veggies and multigrain rice, with vegan sushi filling. There are many choices for vegan sushi fillings, we recommend firm tofu or any related products. For this recipe we used garlic sesame tempeh. We hope you enjoy it!
Please credit @fiveseasonstcm if you want to repost this recipe.
Five Seasons TCM
Ingredients
1 cup multigrain rice
4 cups water
40g sesame garlic tempeh
40g carrots
20g portobello mushroom
20g enoki mushroom
2 pieces lettuce leafs
1 nori seaweed sheet
1 tbsp sesame oil
1 bag Dampness Reducing TCM Tonic Bag
Salt as desired
2 tbsp rice vinegar
1 tbsp sugar
½ tsp kosher/sea salt
Instead of making the seasoning above. You also can use 3 tbsp of sushi vinegar or mirin (slightly sweeter taste compared to sushi vinegar).
1 Bamboo Sushi Mat
Rice Cooker if available, we used rice cooker Zojirushi Rice Cooker
For sushi:
Basic Sushi Rice Seasoning
Cooking Tools:
Directions
Steep the TCM tonic bag in 4 cups of hot water for 15 minutes.
For the sushi rice, wash and rinse the rice for a few times until the water is almost clear.
Cook the multigrain rice with the tonic water in a rice cooker for about 60 minutes. Timing varies depending on the rice cooker and cooking method. Wash the enoki and portobello mushroom, remove the stems.
Garnish the goji berries on top of the meatball.
Chop the portobello mushroom into ⅓ inch thickness.
Cut the carrots into sticks, 2 to 3 inches long and 1/2-inch by 1/2-inch thick.
Sauté the carrots, portobello mushroom, and enoki mushroom for about 10 minutes. You can also use a roast or steam method
Once the rice is ready, and still hot, pour sushi rice seasoning over the rice. Use the rice spoon in a slicing motion to separate the chunks of rice instead of mixing and gently fold the rice onto itself with the spoon. Repeat the motion to cool the rice and mix the seasoning into the rice.
Let the rice cool to room temperature.
To make the sushi, place the nori sushi-making seaweed sheet on top of the bamboo sushi mat.
Spread the seaweed with a thin layer of prepared multigrain sushi rice and flatten gently with a rice paddle.
Place all the ingredients onto the center of the rice.
Using the bamboo mat, roll it up tightly,
Use a sharp knife to cut the sushi roll into pieces, yielding about 8 pieces.
Now you’re ready to enjoy the rolls with low-sodium soy sauce, pickled ginger, and wasabi, as desired.
Recipe Video
Recipe Note
Nutritional Value
- Total Calories: approximately 530 cal
- Carbohydrates: 80g
- Protein: 14.6g
- Fat: 17.6g
- Fiber: 7g
