Veggie, california, spicy tuna, fire spitting dragon (is that even a name?) – we eat it all. And while sushi is more of a treat that we save for nights out, it’s also fun to make it at home. But as you know, having one more thing around the house – i.e. a bamboo mat – isn’t really my thing. But you don’t need a mat to make sushi. You just need a few simple ingredients and a towel. Yep, a towel.
Origins of Sushi
Sushi is a common dish in Japan and in Japanese restaurants around the world. But it’s thought that it may actually date back to the 2nd century BC where it originated from a Chinese dish called narezushi. It’s believed to have then spread to Japan in the 8th century. And by the 18th century, sushi restaurants were wildly popular in Japan. The following is our inspired, plant-based take on this delicious dish.
How to Make Sushi Without a Mat
Start by making the perfect sticky sushi rice (or try this brown rice version) and chopping up your veggies of choice. We don’t have access to much sushi-grade seafood in the Midwest, so I most often stick with veggies. But if you live near the coast, get crazy and do the dang thang. (Also, invite me over because I love seafood sushi.) The towel trick: A thick towel acts just like a bamboo mat and also wipes up your mess when you’re done: win-win. Because it’s so flexible it allows you to shape and roll the rice effortlessly into a beautiful roll. Oh how I love cutting corners. This method not only allows you to make a traditional sushi roll, you can also go inside out (rice on the outside, nori on the inside). WHAAAATT? Simply flatten on the rice, gently flip it over, top with veggies and roll away as usual. You can even top your rolls with avocado by layering on thin slices of ripe avocado, topping it with plastic wrap and forming it once again with your towel. Slice, remove plastic and “voila.” So easy and a serious “wow” effect. Your friends will be impressed. So what’s stopping you from making sushi at home? Nada. Now go forth and make rolls my child!
What to Serve with Sushi
15-Minute Miso Soup with Greens and TofuMiso-Glazed Roasted Brussels SproutsMarinated Peanut Tempeh (7 Ingredients)20-Minute Asian Kale Salad
