All Photos © Christine Elise McCarthy 2017
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When I went to Dallas in 2015 to MC an event for the Humane League there – everyone kept talking about how awesome these vegan fish sticks are. So – I bought some as soon as I got home. My first effort with them was these vegan fish tacos.
They were delicious! The fish sticks are triangle-shaped and almost as large as the palm of my hand – and they have 90 calories each. I am a huge fan.
So – I got it in my head that I wanted sushi. My first thought was to make tempura chicken with Beyond Meat chicken & tempura batter but I discovered that I had no tempura batter & then I decided I didn’t want to fry anything, anyway. Then these guys jumped into my mind! So – while these are not fish & not in tempura batter – they are breaded & they made an excellent substitute.
I buy my nori at Bangluch Market because it costs about $1.25 for a package where Gelson’s charges almost $5 – so I recommend looking in ethnic stores for ethnic supplies. I bought the fresh ginger & wasabi at Gelson’s.
2 cups sushi rice
2 cups water
2 TBS sugar
2 TBS rice vinegar
1 TBS salt
Put the rice & water in a pan. Bring to a boil then reduce heat to low & cover. Cook for 25 minutes.
Let the rice cool & then mix in the other ingredients.
Vegan “Fish Tempura” Sushi Rolls
Gardein fishless fillets (or other brand) – cooked according to package instructions
Carrots – cut into sticks
Daikon – cut into sticks
Cucumber – cut into sticks (I forgot to use mine)
Avocado – sliced
Sesame seeds – white & black
Wasabi, ginger & soy sauce for dipping.
Get all your ingredients ready. Press some rice onto the nori – leaving about an inch on one end uncovered. Layer the ingredients & roll tightly. Wet the naked end of the nori with water on your fingertips. roll until the seam side is down & rub the roll back & forth on the counter a few times to better seal the seam. Cut with a sharp wet knife.
Serve with ginger & wasabi & soy sauce & a sprinkling of sesame seeds.