Wet the knife to make it easier to cut. Wet your hands to work with the rice. If you cut the roll in half, put the two halves next to each other so that the cut ends are the same side, then cut the two halves together into three or four pieces. The ends are usually not so pretty, so they’re presented “hidden” and the good ones end up so you can see the fillings. I also make mushrooms, scallions and steamed asparagus. By the way, the vinegar usually has sugar - you need to look hard to find it unsweetened. Cute video :)
I can address the bamboo mat with nori rolls ~ I ate "raw vegan" for about 12 years and used the bamboo mat because we didn't use cooked rice or any other cooked grain in there. So, it was trickier to get it rolled up and have it stay intact without that sticky rice. The bamboo mat made it quite a bit easier to roll and get everything tucked in :) Debbie in WA Ü
4 c. brown rice (make from 2 c. uncooked rice and 3 1/2 c. water) Lundberg organic short-grain preferred Scroll to the bottom of this blog post to get the recipe www.nutmegnotebook.com/posts/how-to-make-vegan-sushi-rolls/ Happy cooking
I've used rice that was to warm and it made the Nori paper taste to fishy, really bad, I have found that just leave your rice or grain at room temperature does the trick, great video thanks guys!!
Do you know if there is any digestive advantages to using the rice vinegar? I tried to google it but the only thing I took away was that is was mostly for flavor and to always mix the vinegar & rice in a non metal bowl. I've been making sushi for over 20 years and have never used vinegar. The nori does come in a longer length at some Asian grocery stores, which I use in the opposite direction to get more pieces out of one wrap. They also have a wooden sushi rolling mat that helps you roll it tighter more easily. Normally you would roll them away from you carefully tucking and tightening the roll with the mat as you go. Also, if you dab the end edge with a little bit of water it helps to seal the end a little bit better. A very sharp knife makes cutting much easier and always with the end edge facing down so it stays together better as you cut it. If you cut them a little smaller you can pop a whole one in your mouth at once and enjoy the mix of flavors together. We make homemade sushi once a week. It's one of our favorites!
If you lay out the nori with the lines vertically, you can use them for reference to cut the roll in even pieces.
Wet the knife to make it easier to cut. Wet your hands to work with the rice. If you cut the roll in half, put the two halves next to each other so that the cut ends are the same side, then cut the two halves together into three or four pieces. The ends are usually not so pretty, so they’re presented “hidden” and the good ones end up so you can see the fillings. I also make mushrooms, scallions and steamed asparagus. By the way, the vinegar usually has sugar - you need to look hard to find it unsweetened. Cute video :)
I can address the bamboo mat with nori rolls ~ I ate "raw vegan" for about 12 years and used the bamboo mat because we didn't use cooked rice or any other cooked grain in there. So, it was trickier to get it rolled up and have it stay intact without that sticky rice. The bamboo mat made it quite a bit easier to roll and get everything tucked in :)
Debbie in WA Ü
Thank you for that tip! Be sure to subscribe to the blog for more recipes. www.nutmegnotebook.com
This is really a fun video and GREAT tips on making HEALTHY vegan sushi. Thanks to all of you for joining forces!!!
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Such a good video. Looks like you're all having so much fun. Thankyou
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The sweet potato is a great addition. I use black rice in mine. 😊
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We use a bamboo mat to help us roll it. It works great.
Good to know. I have a bamboo mat and I might try using it too. Be sure to subscribe to the blog for more recipes www.nutmegnotebook.com
I love this!! 💗💗💗 I’ve never made sushi because I thought I had to have all the mats and stuff! I will be making this now! Yay!
It is so easy and no special equipment required! Be sure sot subscribe to the blog for more recipes www.nutmegnotebook.com
Great Video Thanks
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I think the vinegar is used to make the rice stickier and give it flavor.
Heather, you rock! 😍 ❤️🤘
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For measuring rice.....the 4 cups...is that the cups that come with an instant pot or actual cups that we use to measure/cook with?
4 c. brown rice (make from 2 c. uncooked rice and 3 1/2 c. water) Lundberg organic short-grain preferred
Scroll to the bottom of this blog post to get the recipe
www.nutmegnotebook.com/posts/how-to-make-vegan-sushi-rolls/
Happy cooking
I've used rice that was to warm and it made the Nori paper taste to fishy, really bad, I have found that just leave your rice or grain at room temperature does the trick, great video thanks guys!!
That is a great tip! Be sure to subscribe to the blog for more recipes. www.nutmegnotebook.com
It must be fun to cook together with like minded people. I’m looking forward to that one day.
It is so much fun! Be sure to subscribe to the blog for lots more recipes! www.nutmegnotebook.com
Do you know if there is any digestive advantages to using the rice vinegar? I tried to google it but the only thing I took away was that is was mostly for flavor and to always mix the vinegar & rice in a non metal bowl. I've been making sushi for over 20 years and have never used vinegar. The nori does come in a longer length at some Asian grocery stores, which I use in the opposite direction to get more pieces out of one wrap. They also have a wooden sushi rolling mat that helps you roll it tighter more easily. Normally you would roll them away from you carefully tucking and tightening the roll with the mat as you go. Also, if you dab the end edge with a little bit of water it helps to seal the end a little bit better. A very sharp knife makes cutting much easier and always with the end edge facing down so it stays together better as you cut it. If you cut them a little smaller you can pop a whole one in your mouth at once and enjoy the mix of flavors together. We make homemade sushi once a week. It's one of our favorites!
Thank you for all the helpful tips! Be sure to subscribe to the blog for more recipes www.nutmegnotebook.com
I can't find nori sheets at any stores in Calif. that dont havethat cancer warning on them. Makes me too afraid to use it.
All tho I know it’s probably not on the program, I do not like the taste of the nori so I think I will try rice paper.
That could work too! More of a Spring Roll! Be sure to subscribe to the blog for more recipes www.nutmegnotebook.com
Great idea I can't do Nori ugh I can't handle the smell and taste where do you find the rice paper?
Using warm rice, brings out the fishy smell of the nori. I let mine cool quite a bit first.
Thank you for the tip - that can be a deal breaker for some people. Be sure to subscribe to our blog for a lot more recipes! www.nutmegnotebook.com
If you use warm rice it might make the sushi taste “fishy”...took me forever the figure that out 😂
That is such a great tip! Be sure to subscribe to the blog for more recipes www.nutmegnotebook.com