Seriously, sushi is hard to roll and cut. For my next go round, I'm going to actually figure out my sushi rocket and then figure out how to treat the nori so it's not so tough to cut through. No matter how you eat it though, this recipe is delicious!
Modified Recipe from Sipping on Soy | Serves: 4 rolls | Time: ~1 hr
1.5 cups uncooked #sushi rice
2 tbsp + 2 tsp rice vinegar
4 tsp sugar
1/2 tsp salt
2 medium #zucchini
1 cup almond milk
1 cup almond flour
2 tbsp coconut aminos
1/2 tsp cayenne pepper
1.5 cups Panko breadcrumbs + extra for topping
1 #mango, sliced
1 #avocado sliced
4 nori sheets
1/2 cup vegan mayo
4 tbsp Sriracha or other #Asian chili paste
Pre-heat oven to 425 degrees F. Grease or line a baking sheet with silicone baking mats or parchment paper.
In a medium saucepan prepare sushi rice according to package instructions.
While the rice cooks, cut zucchini into matchsticks. Not too big, or it won't stay in the roll.
Combine non-dairy milk, flour, coconut aminos, and cayenne in a medium sized bowl. Put breadcrumbs in a separate bowl.
Coat zucchini in batter and then coat in breadcrumbs. Place on baking sheet. Bake for 15 minutes or until zucchini is crispy and golden brown.
When the rice is done cooking, stir in rice vinegar, sugar, and salt and allow to cool for about 10 minutes or so. Should be around room temperature, but a bit warmer is okay.
Cut slices of mango and avocado.
Place nori sheet on sushi mat. When rice is cool, spread a thin layer of rice on two thirds of the nori sheet (see picture above--I wet the device I use to spread the rice and my hands a bit to prevent sticking). Fill with some avocado, mango, and zucchini. I like to press the avocado down into the rice because I find it stays better that way. Don't over fill the roll, or it will not stay together well.
Roll up the filled nori sheet and use a bit of water on bottom portion of the nori sheet to help the roll stick together.
Slice the roll into about 7 or 8 pieces. Top with additional Panko breadcrumbs and/or sesame seeds for an added bit of crunch!
Of course I failed. I threw the botched rolls into a bowl. My husband ate the remaining rolls as burritos.
Mix vegan mayo and sriracha in a small bowl for serving with the sushi or you could just use coconut aminos. Or both.
What I ate and drank today (06/24/2018)
72 oz of water
4 cups of decaf coffee
White bean salad on whole wheat
Mediterranean veggie medley
Celery with almond butter
Tip: to keep things interesting every day, try a lot of different ingredients. Today, I had 9 different fruits and veggies -- celery, zucchini, green bell pepper, red onion, kalamata olives, tomatoes, mango, avocado and seaweed.
2.5 miles of walking