We’ve had requests for vegan sushi from some of our readers and I’m a massive sushi fan myself, so I’m incredibly excited to share our vegan guest chef Jessica Nazarali’s recipe for sushi. Making sushi is a blast and Jessica’s recipe is easy to follow and wonderful tasting. What better way to start the week than with a fun and healthy dinner on Meatless Monday? 

I have featured Jessica before and love the recipes she has on her site, Live Healthy Simply. I challenge you to find a recipe on her site that you aren’t excited to try! You can keep up to date by following her on twitter @JessicaNazarali.

Sushi is a little fiddly to make; but every time you make it it gets a little quicker and easier. What I like about sushi is how impressive it looks – How many people that you know, have homemade sushi every Wednesday night? Probably none..unless they’re Japanese!

So here is my take on sushi – brown rice and vegan style.

Vegan Chef Jessica's Sushi

Ingredients

1 cup of boiled brown rice sprinkled with 2 teaspoons of rice vinegar

Steamed sweet potato

Rocket

Cucumber

Nori seaweed

Brag or soya sauce for dipping

You will also need a bamboo rolling mat

Step 1

Cut cucumber in long thin strips, removed the middle.

Sliced Cucumber

Step 2

Cut up sweet potato in long thin strips.

Step 3

Place nori on bamboo rolling mat and
cover with rice about 1cm deep. Add rocket, sweet potato and
cucumber.

Ready to Roll!

Step 4

Lift the front of the bamboo mat closest
to you and roll the sheet tightly. Sushi can be eaten whole or sliced
- just make sure you use a sharp and wet knife.

Eat and enjoy!

January 25, 2012 – We just received some great photos from a reader that was inspired by Jessica’s recipe and wanted to share one with you! Thanks Kendall!

Kendall's Sushi