How To Make Plant Based Sushi || Rice Free || Carib Sunsations


Is it even possible to have sushi without fish? Of course it is!! And if you put the right combination together, you may be pleasantly surprised at just how good this dish can taste with all plant based ingredients. If you are looking for a soy and gluten free sushi alternative, with the majority of ingredients being alkaline and raw, then you have come to the right place. Let me show you just how easy this is to make.

Ingredients List

Nori sheets

Romaine Lettuce

Portobello Mushroom

Bell Peppers

Mangos

Purple carrots

Scallions

Asparagus

Cucumbers

Avocados

Bamboo Mat

Directions:

Cut up your mango, scallion, cucumber, mushroom, bell pepper, purple carrot, and asparagus into spears about 3-4 inches long.

Quinoa:

Add spring water to the pot and bring to a boil

Add Quinoa to pot. Make sure water level is about 1/2in - 1in above quinoa.

Cook on high for 5-10 minutes until water level reduces to quinoa level or a little below.

When water level is below quinoa, then reduce the burner temperature to the lowest setting and cover for 10 minutes.

Prepping Other Ingredients

Cut up your mango, scallion, cucumber, mushroom, bell pepper, purple carrot, and asparagus into spears about 3-4 inches long.

Purple Carrot

Cucumbers

Cut in half, then quarters, and remove seeds with a spoon. Then cut the remaining cucumber in to 3 pieces

Mushroom

Cut and remove the bottom of portobello mushroom, then cut the remaining portion into strips

Place mushroom strips into a small bowl and add 2-4 tbsp of coconut aminos

Optional ingredients:

1/4 tsp lime juice

1/4 tsp organizing seasoning salt mix

Let soak for at least 10 minutes before use.

Asparagus

Break off the bottom end of the asparagus, then cut in half.

Bring water to a boil, then place steamer pot on top.

Put asparagus in to steamer pot and cover for 5 minutes, or until asparagus is a darker green color, but still firm.

Once asparagus is finished cooking, place them in ice cold water until they are cool to the touch.

Now that all of our ingredients have been prepped, it is time to assemble our sushi.

Place sushi rolling mat on cutting board and then lay nori sheet on sushi mat.

Place Romaine lettuce on the nori sheet and then spread your quinoa evenly. Feel free to add as much quinoa as you would like. I am only adding quinoa evenly to half of the nori sheet. Traditional sushi recipes may cover the majority of the nori sheet and only leave a small edge for rolling and water sealing.

Add all of your other ingredients as you desire. Be sure not to pack the nori sheet with too many items. This will make it more difficult to roll your nori.

Take your time and begin to wrap the nori sheet with the bamboo mat.

Use your fingers to connect the rolled nori sheet to the flat side of the nori, and continue rolling.

Be sure not to roll the bamboo mat in to the nori. Continue rolling until the nori sheet is almost fully rolled. Dip your fingers in water and then use them to wet the edge of the nori sheet. Continue to roll until the nori sheet is sealed.

For traditional sushi, cut nori into 6-8 pieces. be sure to wet the knife with cold water before and after each cut.

Personally, I like to just cut them in half and eat them like mini seaweed burritos. If you like this recipe and found it helpful, please support us by liking and sharing with anyone who you think may benefit from this.

Dipping Sauce Recipe (optional)

2 tbsp coconut aminos

1/4 tsp sesame oil

1/2 tsp sea moss gel

1/4 tsp minced ginger

1/4 tsp onion powder

For video tutorial, click below


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South Florida, United States