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This restaurant-quality sushi utilizes vegetarian “salmon” made from a unique root vegetable.
Growing up and spending time with my Taoist grandparents meant I had to eat vegetarian food. Twenty years ago, the vegetarian and vegan industry in the US was not “trendy” as the CPG business did not focus on plant-based eating and wellness. However, vegetarian and veganism is a lifestyle in Asia and dates back to thousands of years, stemming from religion, culture, history, and science. Because of this, plant-based products are readily available and they know how to cook with it!
One product that always intrigued me was imitation sashimi. I’ve been eating it for over 20 years and it’s a pretty good fish alternative that is made of konnyaku, which comes from the konjac plant. Konjac is an East Asian plant whose tubers are processed into a powder and then formed into a jelly-like substance. While konyakku is still largely unknown in the Western world and may look unusual at first due to its jelly-like texture, it’s a total game changer for plant-based eaters. The imitation sashimi is usually only available at select health food stores, Asian grocery stores, or online. Some versions are vegetarian and others are vegan, so be sure to read the ingredient label.
The imitation sashimi I used is vegetarian (not vegan) since it contains whey. I purchased it from Taiwan, but it can be purchased in select stores in the states. The product does not have a strong “fishy” flavor which is good for anyone who dislikes a strong seafood smell and taste. This product is gluten-free as well.
Konjac is low in carbohydrates or calories, but that doesn’t mean you should eat copious amounts at once. It is high in fiber, which helps with satiation, but it is high in glucomannan fiber, which can cause digestive discomfort, especially to individuals who have not tried konjac before. This fiber is very absorptive, causing an individual’s stomach and intestines to increase. This results in bloating, which is not comfortable. To understand how much konjac you can eat at once, you should start with with just 1/2 cup of konjac and monitor your response. Make sure to chew well and slowly increase the quantity throughout the week. Everyone reacts differently so there is no rule book on konjac consumption quantity.
This sushi roll utilizes imitation sashimi and is affordable to make at home. On top of the cost savings, homemade sushi is incredibly practical because you can customize it however you like, especially helpful for anyone with dietary restrictions. This roll isn’t traditional by any means and is a variation of the California roll.
Do I need special equipment to make sushi rolls?
I highly recommend using a bamboo sushi mat. This helps you achieve even and tight rolls. It is multifunctional and can be used to make tamagoyaki, kimbap, and more!
Vegetarian “Salmon” Sushi Roll
Description
These refreshing homemade sushi rolls are a variation of California rolls and are made with a unique ingredient.
Ingredients
For Rice
For Rolls
Instructions
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Wash the short grain rice three times, draining it in between.
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Add the drained rice and water in a rice cooker or pot. Soak the rice for 15 minutes.
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Bring the pot of rice to a boil over medium heat and turn the heat down to low. Cover the pot and simmer for 15 minutes. Turn off the heat and keep the lid on for an additional 8 minutes.Alternatively, cook according to your rice cooker settings.
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Fluff the rice and transfer to a large bowl and allow to cool for at least 10 minutes. Add in the remaining sushi rice ingredients and mix together until all ingredients are incorporated. Set aside.
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To assemble a roll, place one sheet of nori on a bamboo mat. Spread on a thin layer of rice (about 1/3-1/2 cup) until the nori is completely covered. Lay cream cheese slices, avocado slices, and imitation sashimi slices in the middle of the roll.
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Roll the sushi up tightly, using the bamboo mat, then continue rolling until the sushi is tightly sealed. It is important to roll the sushi tight, but do not oversqueeze otherwise the nori may break.
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Repeat this process to make 4 more rolls.
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Refrigerate the roll for at least 5 minutes. Slice the rolls with a sharp knife and enjoy with soy sauce and wasabi.
Nutrition Facts
Servings 5
Serving Size 1
- Amount Per Serving
- Calories 493kcal
- % Daily Value *
- Total Fat 18.3g29%
- Sodium 125.4mg6%
- Total Carbohydrate 73.6g25%
- Dietary Fiber 6.8g28%
- Sugars 4.5g
- Protein 8.5g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The rolls are best eaten when fresh.
They can be stored in the fridge for up to 2 days in an airtight container.
