recipe: homemade sushi

Another staple go to meal whilst travelling through Japan was the humble sushi roll. Why is sushi another nutrient dense go to meal :

1. Wholefood Ingredients:
You control what goes in—no hidden sugars, preservatives, or excessive sodium. Choose whole, fresh ingredients for a nutritious meal.

2. Customisable for Any Diet:
Whether you're vegetarian, vegan, gluten-free, or pescatarian, homemade sushi can be tailored to suit your dietary needs.

3. Lower Cost:
Sushi at restaurants can be expensive. Making it at home is significantly more affordable and allows you to make more for less.

4. Fun & Creative:
Sushi-making is a hands-on, artistic experience. It's perfect for family nights, date nights, or gatherings with friends.

5. Portion Control & Balance:
You choose your portion sizes and balance between rice, veggies, and protein—helping with mindful eating.

6. Freshness Guaranteed:
You’ll enjoy sushi at its freshest, without the risk of it sitting out or being pre-made hours before serving.

______________________________________________

Homemade Sushi Recipe : with Vegetarian Options

Ingredients

For Sushi Rice (No Sugar):

• 2 cups sushi rice (short-grain rice)

• 2 1/2 cups water

• 1/4 cup rice vinegar

• 1 tsp salt

• Optional: 1–2 tsp of maple syrup, honey, or no sweetener at all (if strict no-sugar)

📝 Tip: The sweetener balances the vinegar, but it’s not essential. You can skip it completely or use a natural substitute in small amounts.

Fillings

Vegetarian Options:

• Avocado (sliced)

• Cucumber (julienned)

• Carrot (julienned)

• Bell pepper (thinly sliced)

• Cooked or tempura sweet potato (without sugar in batter)

• Marinated tofu or plain pan-fried tofu

• Pickled radish (check ingredients if store-bought)

• Mango (optional for sweetness)

Non-Vegetarian Options:

• Cooked shrimp

• Imitation crab (note: often contains added sugar – check label)

• Smoked salmon

• Tuna (fresh or canned, no mayo-based mixes unless homemade without sugar)

Other:

• Nori sheets (seaweed)

• Soy sauce (look for low-sugar or sugar-free versions like Tamari)

• Wasabi and pickled ginger (check for sugar in store-bought versions or make homemade)

• Sesame seeds

• Bamboo sushi mat

Instructions

1. Cook Sushi Rice

1. Rinse rice thoroughly.

2. Cook with 2 1/2 cups water in a pot or rice cooker.

3. When done, let rest 10 minutes, then fluff and transfer to a wide bowl.

4. Mix in rice vinegar and salt (and optional small amount of natural sweetener). Fold gently. Let cool.

2. Prep Fillings

• Cut all veggies and proteins into long, thin strips.

• Make sure everything is ready before rolling.

3. Roll the Sushi

1. Place nori (shiny side down) on the bamboo mat.

2. Wet your hands to spread a thin layer of rice over the nori.

3. Add fillings across the center.

4. Roll tightly using the mat. Seal with a bit of water.

4. Slice and Serve

• Cut into 6–8 pieces with a sharp, wet knife.

• Serve with soy sauce, wasabi, pickled ginger (if available).

Enjoy x