I am in love with vegan sushi. I’ll go to Wegmans multiple times a week and drop about $6 each time on a lovely avocado roll. It really hurts the small budget I have for food made outside of the home. Ultimately, to keep up with my healthy sushi habit, we decided to make our own to save money and to play around with the ingredients. We chose to incorporate avocado, mushrooms, cucumber, and carrot. In the end, we made 11 rolls. For the ingredients that we used, we spent $6.50 for 11 rolls. It is simply baffling to be able to make more than 10 times the sushi for the same price as one Wegmans roll.
(makes 11 rolls)
- 2 cup short grain sushi rice
- 4 cup water
- 6 Tbsp rice wine vinegar
- 3 tsp white sugar
- 1 Tbsp salt
(Feel free to substitute any of the vegetables for your favorites!)
- 6 sheets of nori
- ½ seedless cucumber cut into thin strips
- ½ an avocado cut into thin strips
- 6 baby carrots cut into thin strips
- 1 cup of mushrooms cut into thin strips
Spicy Mayo Sauce
- 1 cup vegan mayonnaise
- 1 Tbsp sriracha
- 1 tsp paprika
- a pinch of salt
- a pinch of garlic powder
- Rinse the sushi rice under water until the water turns clear.
- Put the 2 cups rinsed rice in a pot with 4 cups of water and turn the heat on high with a lid. When the mixture starts to boil, turn the heat down to low. Cook for approximately 15 minutes or until all the water has evaporated.
- In another small sauce pan heat up the rice wine vinegar, white sugar, and salt. Whisk until the salt and sugar have dissolved into the vinegar and the crystals aren’t visible anymore. Once that is finished, put it in the fridge to cool.
- Once your rice is ready, mix your sauce into the rice with a spatula or wooden spoon. It will look like a lot of liquid but the rice will absorb it quickly. Don’t over mix as you don’t want the rice to become mushy. After that is done, put your rice in the fridge to cool for about 15-20 minutes.
- Get all your veggies sliced up and ready to roll up. The smaller and thinner the better.
- Get a small bowl of water ready so the rice doesn’t stick to your fingers.
- Cut your nori sheets in half to make 2 horizontal strips.
- To roll your sushi you’re going to need plastic wrap (or a bamboo sheet if you have it) and a thick towel. Place your plastic wrap on top of the towel and then the nori on top of the plastic wrap. Dip your fingers into the water bowl and spread a thin layer of rice over 90% of the nori. You want to leave the top 10-20% rice free so that the roll will seal correctly. Then place whatever veggies you are using right along the bottom edge of the nori. Use the plastic wrap to help you roll the veggies into the sushi roll. It helps to add a bit of water to the end of the nori where there is no rice. Once it’s rolled up, use the plastic wrap and towel to press it together firmly.
- Let stand for a few minutes and then slice into sushi sized pieces. I found it easier to use an extremely sharp knife with a sawing motion instead of chopping. Let the knife do the work so you don’t tear your delicate sushi rolls!
- Once they are all cut you can move them over to a plate and serve immediately or cool them for a short period to allow firming.
- Serve them with soy sauce, ginger, and wasabi. If you’re interested in a spicy mayo recipe then keep on reading!
- Mix Vegan mayo, Sriracha, salt, garlic powder, and paprika in a bowl thoroughly.
- Move the mixture into a small zip lock bag and trim off the corner.
- Use the zip lock bag to pipe some spicy mayo on top of your sushi.
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With climate change being a critical issue of our time, addressing one of the leading causes is key. Check out an article by the Irish Times stating how we can use seaweed supplementation in a cow’s diet to reduce their methane production by 99%. I see it as a great start towards a plant-based lifestyle as they recommend simply eating “fewer burgers and steaks,” but eliminating the consumption of animals is what our planet truly needs.
Article: Seaweed shown to reduce 99% methane from cattle
*Check out Chasing Coral and Chasing Ice on Netflix.
I am someone who thoroughly enjoys dipping veggies in ranch or having a salad with the light, creamy dressing. When I went vegan, I found it difficult to enjoy the store-bought vegan ranch dressings. They tasted off to me. So, making one of my own was my only choice!
- 3 ounces Hampton Creek Just Mayo
- 1 Tbsp + 1½ tsp almond milk
- 1 Tbsp dried dill
- ½ tsp garlic powder
- 1 pinch salt
- In a resealable container, add the Just Mayo and almond milk together. Mix out and press any parts that are still lumpy.
- Add in your dill, garlic powder, and salt.
- Enjoy. On anything.
After 3 long years of waiting for this plant-based burger to hit shelves in my area, I have finally been able to try it. The company ended up finding my Instagram page and enjoyed my photography so much that they wanted to send me a couple packs, even before the burgers came to grocery stores in Buffalo. So, lucky me, they sent them overnight along with an awesome hat that Alan the Vegan Chef wears every day and a cute shirt for myself.
As soon as we received them we were cooking them up and slathering on all the fixings. We went with the classic burger: Daiya cheese, lettuce, tomato, onion, pickles, ketchup, and mustard. As they cooked, the entire room filled with the smell of delicious fat being simmered as we watched its juices drip out of the patty and sizzle. They looked and smelled just like a meat-based burger, an eerie sight for sure. The food scientists at Beyond Meat really hit that nail on the head. The taste and texture were incredible as well. You can get this burger as crispy or as rare as you see fit. The outside browns to form grill marks from its original pink texture.
I would recommend this burger to anyone. They’re vegan, gluten-free, non-GMO, and soy free…suitable for everyone. You will see me pushing this on new friends, urging them to try it because, before this, I was NOT a veggie burger kind-of-girl. I don’t want you to miss out! This is not one of those veggie burgers that was formulated in the early 70’s from kelp and mushed up beans. It’s perfect for anyone, vegan or not. It’s even perfect for those out there that are thinking about giving up on their vegan diet and need something like this to remind them why they should stay. It tastes a lot like meat but lacks all of the gross parts because it’s just peas!
For those of you that are going to say “but Jess, this is super high in fat?” I’d have to agree that it is very high for my liking but for those that are simply looking to have an occasional indulgence, enjoy it. It’s a great source of protein and iron yet has no cholesterol. It’s comparable in calories (290 kcal vs. 287 kcal) to a beef burger without the guilt. It’s a comfort food that shouldn’t be an everyday staple, especially if you are overweight or have cardiovascular disease. It’s simply the best tasting plant-based burger that I’ve ever had. For two patties, your going to pay around $5 but I have been know to make two patties into four or break them apart them and use them in other dishes as a faux meat crumble. So good!
NutritionFacts.org-Dr. Micheal Greger’s site is for everything nutrition. If you have a question, he has probably made a video (or series of videos) on the topic. He reviews thousands of studys on food and health every year so you don’t have to. Check out his book How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease for an entire discussion on each of the top diet-related killers.
ForksOverKnives.com-Great for those new to the lifestyle that want help with meal planning or to watch the film “Forks Over Knives.” It is also a center for individuals to share their low fat whole food plant-based success stories and to inspire the world.
PCRM.org-An organization run by Dr. Neal Bernard that aims to be a resource for health professionals and to make dramatic change in the policy of nutrition and global health.
VeganHealth.org-A great resource for nutritional information in every aspect and category. From vitamins to disease and sports nutrition, this website is packed with pertinent information to improve your life.
GardenFreshFoodie.com-Jessica Altman offers amazing recipes and nutrition information. Each recipe is a unique and healthy spin on traditional foods. Her work in the community offering cooking classes and as a health speaker sets her apart in the foodie world.
ThriveMarket.com-A great storefront for everything vegan.
VeganEssentials.com-Another great storefront for vegan products and items you may not typically find elsewhere.
Peta.org-A leader in animal rights and ethical behavior, PETA’s activism is changing the world one sticker or protest at a time.