Cucumber avocado. Garden roll. Futomaki. These just won’t cut it anymore. This is out-of-the-bento-box cooked vegan sushi.
Four years ago I bought a sushi mat for $2 at an Asian market in Toronto. Today its a necessary tool in my kitchen arsenal.
I first made this Roasted Vegetable Maki about a year after I started experimenting with my sushi mat and today I made it for a second time. It’s just as good as I remember, if not better.
Marinated and roasted zucchini, red bell pepper and meaty portobello mushrooms are rolled inside quinoa and fresh sheets of nori. The quinoa is cooked with sushi vinegar which adds a bite of sweetness. On the side is a Sesame Carrot Wakame Salad tossed in a citrus dressing and a dollop of spicy sauce made with sriracha chili and Vegenaise.
This sushi is vegan, gluten-free, packed with protein, contains little carbs and is made in low-glycemic heaven!
Roasted Vegetable Maki
1 red bell pepper, cut in half and seeds removed
2 portobello mushroom caps
1 zucchini, cut into 1/4 inch slices
1/2 red onion, sliced
3 cloves garlic, grated
1 tsp sesame oil
1 tbsp gluten-free tamari
1 tbsp olive oil
1 tsp grated ginger
1 tbsp. balsamic vinegar
salt and pepper
1/2 cup quinoa, cooked in 2 tbsp. sushi vinegar and 1 cup water
4 sheets of nori
1. Marinate all ingredients except quinoa and nori for 30 minutes. Roast in a 375 degree oven for about 30 minutes. Remove from oven and cut vegetables into strips when cool enough to handle.
2. Lay out a sheet of nori on the sushi mat. Spread about two lines (the nori has perforated lines to make it easier for rolling) worth of quinoa and begin layering roasted vegetables. Carefully roll and squeeze sushi into shape. Cut rolls in half and then thirds.
Carrot Wakame Salad
4 tbsp dried wakame, rehydrated and drained
1 tso sesame oil
1/4 cup juilenned carrot
1 tbsp sesame seeds
1/2 tsp dried chili flakes
zest and juice of 1/4 lime
1 tsp red miso paste (optional)
1 tsp sesame oil
1/4 cup olive oil
Method: Whisk dressing and toss with salad ingredients.