Sushi night!

Who says eating vegan isn’t any fun? I’m having the time of my life. On Friday night I made sushi, something I hadn’t done in a long time. It’s not as labor-intensive as I remember it being, and the result was delicious.

Making sushi rolls at home has become pretty simple in a lot of the US and Europe, with mainstream grocery stores often carrying the special supplies needed: sushi rice, sushi vinegar (which you can make yourself with some rice wine vinegar), nori sheets, wasabi and a bamboo rolling mat. Pickled ginger is also good to have, but not necessary. If your grocery store doesn’t carry the necessary supplies, check out your local Asian store (or I bet you could order everything you need online).

You can find instructions for preparing the sushi rice and making the rolls online (did you know that apprentice sushi chefs spend the first two years of training only dealing with the rice? It’s important!). Use whatever veggies you desire for the filling, and have soy sauce on hand for dipping (preferably with small shallow little soy sauce bowls, if you want to get all fancy).

I filled my sushi rolls with cucumber, avocado, and canned baby asparagus spears, and added sesame seeds and wasabi for extra flavor. The first couple rolls were a bit misshapen, but I got the hang of it as I went along. Dipped in tamari (a kind of soy sauce) and more wasabi, they were absolutely delicious (even the ugly ones). The dinner was rounded out with a salad and mushroom miso soup. Yum!