Recipe: Let me see that Sushi Roll 🎵

Have you ever woken up with an ear worm in your head? For us it was “Tootsee Roll” by 69 Boyz. We took inspiration from that for our lunch and changed the lyrics a bit as we sang “let me see that sushi roll!” throughout the house. The bunnies’ ears perked up as we danced and sang our way through meal prep and it really made the day shine. You can have the same (dancing optional) with this delicious, plant-based meal.

It also doesn’t have raw fish and is gluten-free!

Our secret? Marinated mushrooms with carrots and fresh, juicy cucumber. The combination wrapped inside of a rice-filled nori wrap is a total *chef’s kiss*.

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Prep time: 10 minutes

Cook time: 20 minutes

Servings: 2-3

Equipment: sushi mat and chopsticks, optional but very helpful

Ingredients

2 cups cooked sushi rice (follow directions on package)

3 nori sheets

4oz of baby bella mushrooms, sliced

2 carrots, cut length-wise

1 cucumber, cut length-wise

1 tbsp tamari (gluten-free soy sauce, or use coconut aminos)

Pickled ginger, optional

Wasabi, optional

Instructions

Soak and cook rice according to directions; while that’s going, cut mushrooms and vegetables. Place mushrooms in a pan with some olive oil and stir-fry on low, stirring occasionally until they look a bit dry. Add your chosen soy sauce or gluten-free alternative and keep moving mushrooms for about 5 minutes. Lay out sushi mat and a nori sheet on top. Spoon cooked rice onto nori sheet and spread it to cover the sheet, leaving about 1/2 inch at the top uncovered. Place sliced vegetables and marinated mushrooms into the middle of the nori sheet and then carefully, roll the nori sheet with contents, use sushi mat to squeeze roll (this will help the content stick together). Place sushi roll on a cutting board and, using a sharp knife, slice pieces that are about 1/2 to 3/4 inch. Serve the roll on sushi plates or regular ones with chopsticks as well as ginger and wasabi, if desired. You too may “feel a whoop coming on” – enjoy!

Simple Sushi: DIY California Roll

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The word ‘sushi’ was a bit scary for a number of years growing up. What kind of weird sea creature (or their eggs) would be placed on top of rice during this dining experience? Luckily, the years of becoming a adult (and traveling!) tend to provide us with friends from many cultures who expose us to formerly unfamiliar foods such as tahini, mochi, falafel, sashimi, kimchi, navrattan korma, Shepherd’s pie, Marmite, or Hanuta.

Fortunately, if you love sushi and don’t want to unload your wallet for a nice Japanese meal, we have a solution. Roll up your sleeves; it’s time to DIY some easy, fresh California rolls.

Ingredients

2 cups short-grain brown rice, uncooked
2 carrots, quartered lengthwise
1 cucumber, sliced lengthwise into strips
1 carton of mushrooms, sliced
1 avocado, sliced
2-3 nori sheets
1/2 tbsp soy sauce or tamari

Instructions

First, cook the rice according to the instructions on the package; it will take about 40 minutes until finished. In the meantime, wash all veggies and start slicing. Put mushrooms in a saucepan and cook on medium-low heat, adding soy or tamari and simmering for about 15 minutes.

Lay out your bamboo mat on a cutting board and put about a 1/2 cup of cooked brown rice in the middle, spreading out to the sides. In the middle, place a strip of carrot, cucumber, a few avocado slices and then add mushrooms as a layer. Using the bamboo mat, carefully fold over on end of nori wrap until it meets the other. Squeeze the roll, then remove it from the bamboo mat and slice into pieces. Use some chopsticks, pickled ginger, or wasabi (for those of you who are brave!) for a more authentic dining experience.