Updated: Jul 23, 2021
Enjoy on of my most favorite meals. It's literally one of the best vegan sushi recipes you will ever come across!
1 nori (seaweed) wrap
4 California figs
¼ large Portobello mushrooms
¼ red pepper
¼ plum tomato
½ cup baby arugula
Sushi mat or parchment paper
1 cup soaked walnuts
½ cup sun-dried tomatoes
2 tsp extra-virgin olive oil
Dash of salt
Dash of cayenne pepper
Soak walnuts overnight or; add walnuts to a bowl and pour in boiling water. Allow to soak for 1 hour.
Drain and rinse walnuts then add them to the food processor with sun-dried tomatoes, extra-virgin olive oil, cayenne pepper and salt. Blend until a crumbly consistency is achieved. Set aside.
Chop figs, avocado, mushrooms, cucumber, red pepper, tomato and carrot into strips. (You can use any vegetable you desire, these are just some of my favorites).
With the shiny side down, place the nori on your bamboo mat or on parchment paper.
First spread a row of avocado slices down the middle of the nori; then the walnut pate, then the arugula, then the rest of your veggies.
To begin rolling, lift the end of the bamboo mat closest to you and fold it over your sushi ingredient.
Using the bamboo mat/parchment paper, tuck the end of the nori into the rice and ingredient. Make sure that you have a tight roll.
Lift away the mat from your roll, and dab water along the exposed edge of nori.
Using your bamboo mat/parchment paper, roll your sushi into the edge of nori to close.
Wet with lime juice.
Pinch your sushi roll with the mat to make sure that the seams are tightly sealed.
Using a wet, sharp knife, begin cutting into the center of your roll to make two halves.
Cut the halves into thirds, wiping off the knife between each cut.
Plate your sushi with a side of liquid aminos or Creamy Cilantro-Lime Dressing.