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Vegan sushi is made without animal ingredients and can use cooked fish or no fish at all. It is often made maki-style and can include various fillings, such as pickled vegetables or soy paper wraps. Raw vegans can substitute other grains for rice. Some recipes use fish substitutes or alternative protein sources to mimic the flavor of traditional sushi.
Vegan sushi is sushi that is made without the use of animal ingredients such as fish, eggs or cream cheese. While the term sushi is often associated with raw fish, there are actually many different types of sushi that use cooked fish or no fish at all. In many cases, vegan sushi is made maki-style, featuring slices of a bite-sized sushi roll, as well as a larger roll-style by hand. That’s because many vegan ingredients don’t drape over a seasoned rice base as well as the fish in a standard nigiri preparation. Eating vegan sushi is not limited to vegans, as many people enjoy the taste of sushi and admire its craftsmanship and look, but have an aversion to raw fish or are concerned about its safety when prepared in advance for holidays and special events.
The ingredients for vegan sushi vary significantly depending on the preferences of chefs and diners. Typically, sushi rolls are made with rice seasoned with seaweed wrapped in various kinds of fillings. A very basic type of vegan sushi would be plain maki where sushi rice and seaweed are wrapped around cooked or pickled vegetables such as asparagus, mushrooms or carrots. More elaborate maki could be created with the use of tempura fried vegetables or vegan mayonnaise and other sauces. Wrap alternatives include using soy paper wraps, thinly sliced cucumber wraps, and substituting white rice for brown rice.
For raw vegans, sushi presents a challenge because it often involves the use of rice, which must be cooked to be edible. These vegans often get around this by substituting other soaked grains for rice in their sushi recipes. By using alternative grains, they can easily make maki that contains a variety of vegan fillings. Since raw food enthusiasts typically don’t use soy sauce, they can substitute a liquid amino acid blend as a sushi seasoning.
Some recipes for vegan sushi may use commercially available fish substitutes, or the cook or chef may use an alternative protein source, which is then topped with various seasonings to take on the fishy flavor. Some cooks have discovered ways to duplicate the flavor of many different popular types of maki, including the ubiquitous spicy tuna roll, through the use of fish substitutes and vegan flavoring to increase the availability and popularity of vegan sushi.
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