Can You Love a Vegan Sushi Roll?

Sometimes the proof is in the flavor, and it’s almost impossible to convey something through a video. That’s how I felt when I tried a Beyond Sushi roll - because as a huge sushi lover it was hard for me to believe I could also fall in love with a vegan version. But Chef Guy Vaknin came by to share his methods and explain that his plant-based take on the classic Japanese dish could have its own excitement. And while I might never give up the real deal, I am definitely a convert.

So watch the video below to see the thought and theory behind Guy’s recipes and then make the recipe below to try for yourself!

Beyond Sushi Beet and Broccolini Roll

Ingredients

For the Rice

  • 1 cup black rice

  • 1 and 1/4 cup of water

  • 4oz rice wine vinegar

  • 2 oz agave

  • 1/2 oz kosher salt

For the Beets

  • 2 beets

  • 1 oz balsamic vinigar

  • 1/2 oz agave

  • 1 oz EVOO (extra virgin olive oil)

  • Salt and pepper to taste

For the Charred Broccolini

  • 3 stems brocolini

  • EVOO

  • Salt and pepper

Additional Ingredients

  • 4 oz baby kale

  • Half sheet nori

For the Topping

  • 1/4 lb sunchockes washed and cut in half

  • 1 cup walnuts

Method

For the Rice

  1. Cook rice in rice cooker.

  2. While the rice is cooking, combine agave, salt and rice vinegar. Set aside.

  3. Once rice is cooked mix vinegar with cooked rice and let cool.

For the Beets

  1. Pre-heat oven to 350.

  2. Clean beets and wrap in tin foil, place on top rack of oven and roast for about 25-35 minutes or until tender.

  3. Once tender, peel and cut beets into thin match sticks.

  4. In a bowl, mix beets with balsamic, agave and EVOO add salt and pepper to taste.

For the Charred Broccolini

  1. Clean broccolini stems and remove all leaves, while keeping florets whole.

  2. Bring pot of water to a boil and blanch broccolini for 30 seconds, immediately followed by putting them in an ice bath to stop the cooking.

  3. Remove from ice bath and toss broccolini with EVOO and salt and pepper to taste.

  4. Once seasoned, pre-heat a sauté pan to very hot and sear the broccolini on all sides. Set aside and let cool.

For the Topping

  1. In a pre-heated oven at 350, roast sun chokes until tender.

  2. Once ready, toss with EVOO and salt and pepper to taste. Let cool and then mash into a purée.

  3. Roast 1 cup of walnut until fragrant. Once cool, chop in to small pieces.

  4. Mix chopped walnuts and sun choke purée until mixture is not too wet to handle. Season with salt and pepper to taste.

For the Roll Assembly

  1. Using a bamboo rolling mat, lay nori sheet shiny side down and place rice on one side of the nori.

  2. Next, put 2 pieces of broccolini with florets facing outward, followed by the beet match sticks, and baby kale.

  3. Hook your thumbs at the bottom edges of the bamboo mat and roll the edge up over the filling; continuing rolling until you’ve reached the end.

  4. Using a sharp knife, slice the sushi into equal segments.

  5. Top roll with walnut and sun chock topping; enjoy!


Blog, Chefs, Cooking, Food, Restaurants, VideoAli Rosenvegetarian, vegan, sushiComment