I have been in the process of moving for the past couple of weeks, and I haven't had as much time to cook as I would like. That means I've been eating a lot of quick foods like whole fruits, granola bars, and semi-healthy take out. The other day I got sushi to go, and it was so much better than I had expected. What set it apart from other veggie sushi I have had in the past is that there was no rice filling. Instead, it was stuffed with purple cabbage and carrots with mango and avocado. This made it much less heavy than typical sushi while still tasting nice and fresh.
Because there wasn't any rice in the sushi, I didn't want to use any soy sauce, so I made a sweet chili sauce instead. You can use red pepper flakes if you would like, but I used a fresh red chili. The rolls I had bought were wrapped in rice paper and raw cabbage leaves, but I used lettuce leaves from a giant head of lettuce because they taste more fresh to me. I will admit this takes time and effort to make when cutting the vegetables if you don't have proper sushi tools but it's worth every second! You will have to play around with rolling the sushi, seeing how much of each ingredient you can fit and still roll the wrap.
YIELDS
8 rolls
PREP TIME
COOK TIME
TOTAL TIME
- 1/2 cucumber
- 1 carrot
- 1/4 cup shredded purple cabbage
- 1/2 sliced avocado
- 1/2 sliced mango
- 1 rice wrap
- 1 giant lettuce leaf
- For the sweet chili sauce
- 1/2 red chili pepper
- 1/4 cup sugar
- 1/2 cup water
- 2 tablespoons vinegar
- 1 tablespoon xantham gum
- 1 garlic clove
- 1/4 teaspoon salt
Directions
1. Wash and prepare all of the fruit and vegetables.
2. Run the rice wrap under warm water until it is flexible and able to move without feeling stiff.
3. Lay the rice wrap flat on the table and layer it with the lettuce leaf.
4. Add your sushi filling ingredients, making sure not to overstuff it. (I didn't leave as much room as I would have liked for the avocados.)
5. Once it is rolled into a burrito, use a serrated knife to cut every inch, forming rolls.
6. To make the sauce, add all of the ingredients to a blender and blend until the pepper begins to shred.
7. Add to a saucepan, bring to a boil, and reduce to a simmer. You will notice the sauce start to thicken once the heat is lowered. You can make it more or less sweet depending on how much sugar you add!
2. Run the rice wrap under warm water until it is flexible and able to move without feeling stiff.
3. Lay the rice wrap flat on the table and layer it with the lettuce leaf.
4. Add your sushi filling ingredients, making sure not to overstuff it. (I didn't leave as much room as I would have liked for the avocados.)
5. Once it is rolled into a burrito, use a serrated knife to cut every inch, forming rolls.
6. To make the sauce, add all of the ingredients to a blender and blend until the pepper begins to shred.
7. Add to a saucepan, bring to a boil, and reduce to a simmer. You will notice the sauce start to thicken once the heat is lowered. You can make it more or less sweet depending on how much sugar you add!
Also by Lauren: Ginger Matcha Green Tea Cupcakes
Related: Raw Daikon Sushi Salad with Ginger Soy Dressing
Vegan Sushi Bowl with Carrot Ginger Dressing
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Photos: Lauren Sacerdote
