Tag Archives: Japanese

Raw sushi

This is a great snack that is really fast to prepare as you do not have to wait for the rice to be cooked and cool. Basically use the vegetables that you have around and simply grate them and ensemble them as in the photo. The raw sushi is tasty ….

For my raw sushi I used carrots, radish, cucumber, courgette, sprouts and sesame seeds and ginger for the taste. You can be creative …

Veggie sushi with lemon-ginger sauce

I always thought that making sushi was a difficult task however I found it was really easy to do if you have the right tools.

Tools: bamboo mat, it is really useful since will help you to roll the nori sheet.


- 1 cup rice

- 1 cup water

- 4 nori sheets

- 1 cucumber

- 2 carrots

- 1 advocado

(Actually the ingredients depend on the sushi filling that you will use). In my opinion the best one was the cucumber filling, it is nice since the cucumber is watery and give nice texture to the rice.


First, soak the rice in water for around 20 min (this process will ensure your rice to not be too sticky). In a boiling pan, place two cups of water and bring it to boil. Then add the rice and just leave on an small flame for 20min. In some recipes for sushi, at this point some rice vinegar is added to add more flavor to the rice.

Now it comes the rolling task with the mat, place a nori sheet on top of it (usually nori sheets already have some indications from where to roll, place it correctly) and in one edge start to put a one finger thick layer of rice. On top of it, place the filling. Take the edge from where you placed the rice and roll it with the help of the mat. Do not be afraid, nothing will fall out. Once you get the other edge rolled, pour some water on it for a glue effect. And now with a sharp wet knife, cut the nori sheet as indicated by the stripes on it, otherwise 3 fingers wide.

We served the sushi with a nice lemon-ginger sauce from Vegan Eats:

2 tablespoons freshly squeezed lemon juice
1 tablespoon organic cane sugar
2 teaspoons soy sauce
1 teaspoon rice vinegar
½ heaping teaspoon fresh ginger, peeled and finely minced
1. In a small bowl, whisk all the ingredients together until the sugar dissolves.

With the rolling procedure, I found hard to get the edges full of rice or with filling. Try to put more rice on the edges so then they will be full.

By the way, he also has a nice variation of sushi with quinoa, which I believe is worth to try. As well, I read that with brown rice will also work fine but you have to soak the rice more in the water.