Easy Vegan Sushi

Hooray for Sushi Tuesday! Homemade sushi is a lot easier than you'd think... unless you'd think it would be very easy, in which case you're absolutely right. I get by without even a sushi mat. It's so delicious and even with some of the classic accoutrements it has only ten ingredients.

Avocado is a must in vegan sushi because it approximates the fatty consistency of the usual raw fish. Also, try using brown rice. Besides providing B-vitamins and fiber, brown rice stands up better than white to the hot/tangy flavors of soy sauce and wasabi, in my opinion. I know there are some hardcore sushi fans out there who will disagree with me. You wanna fight??

Nori and other sea vegetables deserve a whole post of their own, they are so nutritious. Trace minerals support thyroid function and reproductive health, and half the alphabet is represented in vitamin content.

In short, there's nothing not to love in this classic dish gone veg!

10-Ingredient Easy Vegan Sushi
Total Kitchen Time: 45 minutes. Makes 2 rolls.

1/2 avocado, sliced
1 carrot, julienned
1 2-inch chunk of cucumber, julienned
2 nori sheets (seaweed)
2/3 cup short grain brown rice
1 Tbls. rice vinegar

soy sauce for dipping (soybeans, alcohol)
pickled ginger garnish (ginger, citric acid)

Rinse and drain rice and set to simmer in a covered saucepan with twice the water.

When rice is cooked, add vinegar and mix well.

Place nori sheets on a flat surface, rough side facing up. Spread rice in a thin layer on the nori, leaving an inch bare on on two opposite sides.

Arrange a line of avocado, carrots and cucumber at one shoreline of the rice. With dry hands, roll nori beginning from the side with the vegetables.

Seal the roll by sticking the nori to itself at the end of the roll. Dampen slightly if necessary.

Slice into bite-sized pieces, dip into soy sauce and rice vinegar and enjoy!