Organic Sushi Recipe (Vegan & Traditional Options)
Servings: 4 (Makes about 6 rolls)
Prep Time: 45 minutes
Cook Time: 20 minutes
Ingredients
For the Sushi Rice:
- 2 cups organic sushi rice (short-grain rice)
- 2 ½ cups filtered water
- ¼ cup organic rice vinegar
- 1 tbsp organic cane sugar (or coconut sugar)
- ½ tsp Himalayan pink salt
For the Fillings (Choose your favorites):
-
Vegetarian/Vegan:
- 1 organic avocado (sliced)
- 1 organic cucumber (cut into thin strips)
- 1 organic carrot (julienned)
- ½ cup organic microgreens or sprouts
- ¼ cup organic pickled radish (optional)
- ¼ cup organic roasted bell pepper strips
- Organic tofu (pan-seared in sesame oil, optional)
-
Traditional (Seafood options):
- 4 oz wild-caught sushi-grade salmon (thinly sliced)
- 4 oz wild-caught sushi-grade tuna (thinly sliced)
- 4 oz wild-caught cooked shrimp
- ¼ cup organic cream cheese (optional, for Philly rolls)
For the Rolling & Serving:
- 6 sheets organic nori (seaweed)
- Organic soy sauce or tamari
- Organic pickled ginger
- Organic wasabi
- Organic toasted sesame seeds (optional)
Instructions
Step 1: Prepare the Sushi Rice
- Rinse the Rice – Place the sushi rice in a bowl and rinse under cold water 3-4 times until the water runs clear.
- Cook the Rice – Add the rinsed rice and water to a pot. Bring to a boil, then reduce to low heat, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for another 10 minutes.
- Season the Rice – In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice with a wooden spoon or spatula. Let the rice cool to room temperature.
Step 2: Prepare the Fillings
- Slice the avocado, cucumber, carrot, and any other chosen ingredients into thin, uniform strips.
- If using seafood, slice it into thin sashimi-style pieces.
Step 3: Roll the Sushi
- Lay Out the Nori – Place a sheet of nori on a bamboo sushi mat (shiny side down).
- Spread the Rice – Wet your fingers to prevent sticking, then spread a thin, even layer of sushi rice over the nori, leaving about 1 inch at the top edge without rice.
- Add Fillings – Arrange your chosen fillings in a horizontal line about 1 inch from the bottom edge of the rice.
- Roll Tightly – Lift the bamboo mat from the bottom and gently roll it over the fillings, pressing lightly as you go to form a firm roll. Seal the edge with a little water.
- Slice & Serve – Use a sharp knife (dipped in water) to slice the roll into 6-8 even pieces.
Step 4: Garnish & Serve
- Sprinkle with sesame seeds.
- Serve with soy sauce/tamari, pickled ginger, and wasabi.
Enjoy your homemade organic sushi with fresh, wholesome ingredients! 🍣✨