Sushi is easy to make at home, and it’s a super-healthy option for snacks and meals. Plus, you can get creative and max out on your favorite plant-based fillings. Here’s how to make and roll your own vegan sushi.
Select and Season the Grains
No, you don’t need specialty rice to make sushi. Any short-grain rice type will work, as will other small whole grains such as quinoa, millet, barley, and bulgur.
The real secret to tasty sushi rice and grains is the seasoning. This master recipe provides that perfect balance of sour and sweetness with a touch of salt—the flavor profile that gives the grains their “sushiness.” Be sure to use the optional arrowroot powder or cornstarch with non-rice grains, as it will help them stick together.
Master Recipe: Sushi Rice (or Other Grains)
- 2 tablespoons brown rice vinegar or distilled white vinegar
- 1 tablespoon maple syrup
- 1½ teaspoons arrowroot powder or cornstarch, optional
- ¼ teaspoon salt, optional
- 2 cups hot cooked brown rice or other whole grains
Stir the vinegar, maple syrup, arrowroot (if using), and salt into 2 cups of hot (just-cooked) grains. Cover, and let stand 15 minutes so the grains absorb the flavors. Cool until easy to handle, then use to make sushi.
Continued here: How to Make Veggie Sushi
The Plant Strong Club 