Crunchy “Chicken”, Avocado and Cucumber Sushi Roll (Recipe + Video)

Post by Megan Stulberg 

Back in high school, one of my favourite things to do with friends was get all-you-can-eat sushi. I always felt like I was going to barf after, but in the best way possible. I still love eating it — all sushi places will have at least a few vegan options, and making it at home is super easy once you get the hang of it. I’ve made sushi tons of times before but this roll is by FAR my favourite one yet. The fried “chicken” pieces make it taste like a crunchy roll, making me barely miss tempura. This recipe is obviously vegan and also gluten-free.

Also, this is my first time making a video 100% by myself! Filmed it, made the food, and even edited it. Go me. Watch the video (and subscribe plz n’ thx) on YouTube at:

Photos & recipe below:

Ingredients:

• 1 cup sticky sushi rice, organic if possible
• 4 nori seaweed sheets
• 1 255g bag Beyond Meat chicken strips  or alternative fake meat of your choice
• 1 medium avocado, halved and sliced
• 1/2 cucumber, cut into long thin strips
• 2 tbsp extra-virgin olive oil
• Gluten-free soy sauce, for dipping
• Other supplies you’ll need: One standard bamboo rolling mat, large knife, water, plastic wrap, cutting board and chopsticks.

 

Directions:

1. Wash rice in cold water thoroughly until it runs clear. Bring hot water to a boil with the rice already in the pot. Cook covered for 20 minutes until water has been entirely absorbed and rice is sticky in consistency, stirring occasionally. If the rice is too hard, add water by the teaspoon and continue cooking. Fluff cooked rice with fork and set aside to let cool.
2. In medium saucepan, heat EVOO until it sizzles. Add all “chicken” strips  and pan fry until crispy, adding additional olive oil while flipping. Set aside.
3. Line your bamboo rolling mat with plastic wrap, then place on a larger cutting board or clean flat surface.
4. Lay the rolling mat flat, and place a sheet of nori on top. Add a couple spoonfuls of rice onto the middle of the sheet. Wet fingers (or use a spoon if this grosses you out) and pat rice lightly down into a thin even layer. The rice doesn’t have to go right to the edges — basically, try to create a rectangular section of rice within the rectangular piece of seaweed 1/4 inch from the edge.
5. Align the chicken strips, avocado and cucumber into a very thin horizontal line at the bottom of the rice on the seaweed sheet. Be careful not to overfill or else your roll will likely fall apart.
6.  Tightly roll the seaweed sheet from the bottom, using the mat to press it together. Keep going, squeezing the roll to prevent it from falling apart. Dab a bit of water on the edge of the seaweed to seal it.
7. Use a sharp knife to slice the rolled roll (lol) into bite-size pieces. Wet the knife between cuts to keep it clean. Having trouble doing this right? Use this easy guide here to help.
8. Repeat steps 4-7 with the remaining sheets, rice and fillings.

Serve with gluten-free soy sauce and eat with chopsticks.

Makes approximately 4 rolls (2 servings).

 

Onigiri: Vegan & Gluten-Free

Post by Aine Davis

Like most people who grew up in the ’90s, I watched a lot of anime as a kid. What I remember most vividly was the food the characters ate.  I salivated while watching my favourite characters bite into delicious dumplings, sushi, maki rolls and cakes.

But as a young vegetarian, I knew I’d never be able to bite into a delicious Japanese savoury pork bun.  So I did what any mature seven-year-old would do: I moved on.

Recently, I rediscovered my love for anime…oops! But this time, I had more tools at my hands, and I came up with a recipe for one of the most delicious Japanese foods: onigiri! “Onigiri” is the Japanese term for triangular rice balls traditionally wrapped in seaweed.

What I love and admire about Japanese food is that most dishes are fresh and healthy. Minimal ingredients are used without using many spices or herbs, which allows each ingredient to shine.

VEGAN ONIGIRI

Ingredients:

• 1 cup short grain rice
• 1/4 cup rice vinegar
• 2-3 cloves of garlic
• Pinch of cilantro, to taste
• 2 scallion leaves, finely chopped
• 1/2 standard avocado, cubed*
• 1/2 standard cucumber, cubed
• 1 tsp lemon juice
• 1/4 cup roasted sesame seeds
• Pinch of red pepper flakes, to taste
• 1 tbsp gluten-free soy sauce, optional

Directions for Preparation:

1. Steam rice. I used this helpful guide for the perfect sushi rice. Do not stir rice until fully cooked.
2. Once rice has steamed, pour in rice wine vinegar. Move rice to a larger bowl and set aside. Let cool.
3. Dice garlic, cilantro and scallions, and cut cucumber and avocado into small chunks. Immediately dress avocado with lemon juice so it does not spoil. *See photographed guide below photo guide below on how to properly cut an avocado.
4. Toast sesame seeds. Place on a baking tray and put in oven at low heat. Let toast about 10 minutes or until seeds become fragrant.
5. Once rice has cooled, begin to assemble the onigiri!

Use the photos below as a guide.

Directions for how to extract avocado:

Cut avocado around the seed, split halves and extract seed with knife. Throw seed away. Slice squares into the avocado halves, but be sure not to break through the skin.

Using a large spoon, slide spoon between the avocado meat and the skin. Scoop!

Pop the avocado out of the skin. Boom!

Directions for Onigiri Assembly: 

1. If the rice mixture is not sticky to touch, add a splash more rice vinegar.
2. Spread out a large piece of plastic wrap evenly on cutting board.
3. Add a large spoonful to the middle of the plastic wrap.
4. Layer avocado, scallions, garlic, cilantro and red pepper flakes. Add another spoonful of rice on top of vegetables.

  

5.  Fold the four sides of saran wrap upwards, like this:

6. Pinch the top in one hand…

7. Spin the rice ball until the cling wrap is tight and the rice is closely packed.

8. Shape the ball into a triangle. Unwrap from cling wrap carefully and roll in sesame seeds.

Ta da! Serve with gluten-free soy sauce if desired. Makes 4 servings.