• Life on the Veg

We 💚 Sushi, so here is the beginner's guide to Vegan Sushi Making🍱 !

Our most sort after snack and go-to meal has got to be Sushi. We can’t get enough of it, and now my husband is a fully-fledged Vegan Itamae, I get to shovel the stuff in my gob pretty much every other day (“but pleeeeeassse make some sush?” and cue doe eyes….🥺).

To get yourself started as a beginning Itamae (Sushi Chef), here are a few things you’ll need. You’ll find these in any and all Supermarkets in Doha & all over the world.


· short-grain Japanese rice

· rice vinegar

· nori sheets

· Contents of sushi

· soy sauce

· sesame seeds

· wasabi

TOP TIP: Get yourself a Bamboo rolling mat. We got ours from Daiso, but you can get them in any Asian food stores or online if needs be. Doha folks, Daiso also do some super trendy bowls and plates for sushi:

Now, for the sushi filling, go wild. You can put literally anything you like in there. Vegan hotdog slices? Mango? Pineapple & Chilli Salsa? Go for it. We mish mash a load of ingredients. Our favourites are:


· Cucumber

· Carrot

· Avocado

· Mango

· Pineapple & Chilli Salsa (Joe Wicks Recipe)

· Red & Orange Capsicum

· Caramelized Onions

· Roast Sweet Potato

Preparing the rice:

1. Now, my husband has found the best method for this is to FOLLOW THE INSTRUCTIONS ON THE PACKET! He found each sushi rice had different methods of cooking depending on the brand, so 1 instruction does not fit all. Follow the packet instructions and it will come out perfectly.

2. Once the rice is cooked, you need to combine it with the rice vinegar, put it in a large dish so you can spread it out (helps to cool it faster), and cover it with a damp kitchen cloth until it’s completely cooled. For 3 cups of uncooked rice, use ½ a cup of rice vinegar. For 2 cups of uncooked rice, use ¼ cup of vinegar.


Making the roll:

TOP TIP 1: Keep a bowl of water close by as you will need to use it to stop your rice sticking to your fingers.


TOP TIP 2: Cover the bamboo mat in clingfilm. This helps stop everything embedding in the mat and makes it easy to make multiple rolls.


1. Place nori sheet shiny side down and in landscape mode (husband’s actual words😜).


2. Take a handful of rice (wet your fingers first), and place on the nori, spread this out evenly, leaving a ¾ strip uncovered at the top of the sheet.

3. Place strips of your ingredients about a cm from the very bottom.

4. Tuck your thumbs underneath the bamboo mat and hold the ingredients with your fingers. Then roll the bamboo mat and the nori sheet towards your fingers with slight pressure. Make sure that the ingredients are fully covered with the rice and the nori sheet. Roll slowly to ensure that the sushi is rolled evenly.


5. When you get to the non-rice strip, wet your fingers and dampen that part of the nori, this will help it stick. Then go ahead and roll it up. Boom. You have your sushi roll.


6. Put your knife under cold water before you cut the roll up, and use a super sharp knife.


7. A little bowl of soy sauce, little nugget of wasabi and you’re good to go.


Here's some the master made earlier (This was after 3 months of practice..)


Note: All pictures of the finished sushi were made by the husband. The pictures used to demonstrate instructions were taken from google images.

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