Vegetarian sushi rolls are one of the most loved types of sushi. What’s not to love? Aside from sushi rolls being yummy, you gain health benefits from eating vegetables. What’s more, vegan sushi rolls also eliminate the risk of getting parasitical worms from raw fish – which is usually a main ingredient in non-vegetarian sushi rolls.

Sushi rolls are easy to make and are a great choice for healthy snack for you and your family; you can also prepare sushi rolls for friends coming to visit.

What’s great about vegetarian sushi rolls is that you have a wide variety of ingredients you can choose from to go with your sushi rice. Some of the most common ingredients are cream cheese, tofu, carrots, cucumber, eggplant, zucchini, eggs, pickles, and onions – and that’s just naming a few. Another good thing about personally preparing vegan sushi rolls is that you can mix and match the ingredients you want, according to your liking. The vegetables you can use for your sushi rolls are readily available in groceries and supermarkets; you can use combine different vegetables you want, and the possibilities are endless.

First off, to be able to prepare sushi in your own kitchen, you need bamboo mats or sushi mats, rice paddle, a kitchen knife, a clean damp towel, a strainer, and a cooking pot (where you can cook your sticky rice).

Once you have completed your cooking utensils, you need the basic ingredients for your sushi roll:

• Sushi rice – short or medium grain rice may be bought at the grocery
• Nori – seaweed sheets that will be used to wrap your sushi, available at the grocery
• Sushi vinegar – also available in most grocery stores
• Assorted vegetables of your choice
• Wasabi
• Soy sauce (will be used for dipping)

Preparing the rice:

1. Wash the rice thoroughly using cold water. Rinse the rice until the water becomes clear.
2. Use the strainer to drain water from the rice.
3. Place rice in the cooking pot and add 1 ¼ cups of water.
4. Keep the heat to a low boil and stir from time to time.
5. Bring mixture to a boil, and once it boils, reduce heat.
6. Remove rice from heat once all the water has been absorbed.
7. Cover the rice and let it stand for a few minutes.
8. Transfer the rice in a mixing bowl and add sushi vinegar. Use rice paddle or spoon to mix it well.
9. Cover the bowl with clean, damp towel and let it cool down.

While waiting for the rice to cool, prepare your sushi fillers:

1. Wash and peel the vegetables you’ll use.
2. Slice them horizontally, into narrow strips.
3. If you’re using cheese, slice them into narrow strips as well.

Now, you’re ready to roll!

1. Lay the bamboo mat on the table; make sure that the sticks are positioned horizontally.
2. Place a sheet of Nori over the bamboo mat.
3. Spread a thin layer of sushi rice over the Nori.
4. Put your vegetable fillings horizontally near the middle of the rice. Don’t put too much fillings to make the rolling easier.
5. Gently roll up the bamboo mat, make sure that you roll it firmly.
6. Squeeze the mat gently once you’re done.
7. Remove the bamboo mat.
8. Slice the sushi roll into pieces.
9. Serve with soy sauce and wasabi.

There you go, now you can make delicious vegetarian sushi rolls on your own. The next time you crave for some Japanese food, you can easily make one yourself!

1. Combine marinade ingredients and pour into a large zip lock bag.
2. Add the fish filets to the bag with the marinade and allow marinating for a minimum of 20 minutes.
3. Make salsa by mixing tomatoes, oregano, minced garlic, jalapeno, minced onion and salt in a blender.
4. Warm oil in frying pan and saute onions, then increase heat and pour salsa in. Mix well.
5. The mixture will start to change consistency and turn to a more orange color. Reduce heat and simmer over low.
6. Prepare fish by warming a frying pan over medium heat and cook undisturbed for a few minutes until fillet easily moves without any effort. Place a cover over the pan to steam or continue frying until cooked throughout, flipping once.
7. Transfer fish to a serving bowl and using a fork break into small chunks. Prepare the fish boat by placing a spoonful of fish topped with salsa and add toppings of choice into a Boston lettuce wrap.

Per Serving: 325 calories, 21g fat, 12g carbs, 22.5 protein

Some people immediately think of rice rolls with raw fish when the ‘sushi’ is mentioned. However, contrary to the common belief that all sushi are just made of raw fish and white rice simply wrapped seaweed sheets, there are actually several types of sushi.

First and foremost, raw fish isn’t the only meat that can be used in making sushi. Although salmon and tuna are popular choices in making sushi, fish are not the only seafood that is used in making sushi. Octopus, shrimps, puffer fish, scallops, whale meats, and even sea urchins may be used in sushi. Also, seafood found in sushi doesn’t always have to be uncooked. Some ingredients, such as octopus, have to be cooked (or boiled) before serving.

If you’re a vegetarian and you’re worried about eating fish meat, there are also some types of vegetarian sushi for you. Vegetarian sushi, as the term ‘vegetarian’ implies, uses cooked or raw vegetables instead of fish. Some of the most common ingredients of vegetarian sushi are avocados, cream cheese, tofu, cucumber, zucchini, carrots, mushrooms, scrambled eggs, and eggplants.

For non-vegans, there are also many types of sushi to choose from. Here are some of the most common types of sushi:

The most popular type of sushi is Maki sushi or sushi rolls. Maki sushi are often wrapped in Nori or dried seaweed sheets, but can also be wrapped in soy paper. It may contain different types of seafood or vegetables, as well as rice and then sliced into small, bite-sized pieces. There are three kinds of wrapped Maki sushi rolls: Futomaki (thick or large sushi rolls), Chumaki (medium-sized sushi rolls), and Hosomaki (thin or small sushi rolls). There’s also an inside-out type of sushi roll known as Uramaki. Uramaki has all the ingredients of the sushi, including Nori, wrapped inside the rice instead. Finally, there’s Temaki; Temaki is also known as hand roll, wherein the Nori is shaped as a cone. The ingredients of sushi fill this Nori cone.

Another common type of sushi is the Nigiri sushi. Nigiri sushi is a hand pressed sushi usually topped with wasabi and then salmon, tuna, shrimp, or other types of meat.

Chirashi sushi or scattered sushi is also a common type of sushi. Instead of being served or rolled in small servings, Chirashi sushi is served in a bowl. Sushi rice is served together with nine or ten different toppings. Ingredients may consist of different type of meats (fish) or vegetables.

Inari sushi is the type of sushi where a fried tofu pouch is filled with sushi rice sometimes mixed with vegetables. The tofu skin has a sweet taste.

Oshi sushi or Hako sushi are sushi molded or pressed using a wooden mold called ‘oshibako’. The oshibako is first filled with toppings, and then sushi rice. After this, the lid is pressed firmly to mold the sushi. The sushi then becomes box-shaped and sliced before being served.

These are just some of the most common kinds or types of sushi. However, it’s typical for humans to find and experiment on something new; who knows, there may be some new types of sushi to be discovered in the years to come.