We have been eating vegi sushi a lot, since we both like it a lot and I enjoy the practice. I am getting faster at making the rolls, which is the time-consuming step (see below for pics). I start by putting the rice on (not long-grained, I use white rice but you can also use brown). There is a complicated rinsing process you are supposed to go through, but I just make my rice in the usual manner. While the rice is cooking, I prepare the vegis that will go in the sushi, as well as pulling out the other ingredients (nori, sesame seeds, wasabi). Once the rice is cooked, you need to put it in a large bowl and toss it with some rice vinegar for a while to cool it down and make it the right consistency (fairly sticky).
All the ingredients, ready to roll:
Start by putting nori (mat of dried seaweed) on the rolling mat:
Put rice on the seaweed, spreading it out in a thin layer (this step took the most time initially):
I like to season with wasabi at this point (Brian likes this stuff b/c it tastes a bit like horseradish), and I also add toasted sesame seeds:
Finally you layer on whatever fillings you want. I make just vegi most frequently b/c fish sushi requires an extra trip to the right fish market to get sushi-grade fish (safe to eat raw) on the day you want to make the sushi. Most commonly, we have cucumber, avocado, and scallions, but we also often have carrot, red pepper, yellow pepper, asparagus, green beans, or imitation crab meat. Once all the stuff is in, all you have to do is roll it up and cut the roll into pieces.
