Sushi is so easy to make at home, but for some reason, I've never made sushi in small quantities. I've only made it at home for parties, and I always make a ton.
But one night last week, I decided to make sushi just for little ol' me. I had a half-used tub of Tofutti Cream Cheese that needed to be used, and I'd run across the recipe for Orange County Rolls in The Complete Guide to Vegan Food Substitutions:
These are simple veggie rolls with a touch of vegan cream cheese and a sriracha-mayo sauce for dippin'. Y'all know how I love sriracha, and when I saw that ingredient and the cream cheese, I knew I must make this, stat. The rolls were yummy, and dipping them in a mayo sauce rather than the usual wasabi and soy sauce was a nice change.
The recipe makes four rolls, and since I don't like to eat leftover sushi, I rolled a fresh one each day for four days. I made the rice in one batch and refrigerated it. Then each day, a few minutes before rolling, I heated a small amount of rice with a few tablespoons of water in the microwave. Then I let it cool a bit before rolling. Microwaving with water re-stickifies the sticky rice, which works much better for rolling than dry, cold white rice.
On the side, I had a garden salad with a homemade Sesame Salad Dressing from Vegan's Daily Companion:
The dressing only has four ingredients — sesame oil, ume plum vinegar, agave nectar, and water. I'd never used ume plum vinegar, so I wasn't sure what to expect. It's really salty on it's own, but it was perfect when mixed with the sesame oil and sweet agave.
What's your favorite vegan sushi roll?