It’s sushi night!!!!!

(Well veggie roll night ; ) )

So what I included in my roll…

•cucumber (very thinly sliced into short straw like shapes)

•carrots (sliced the same)

•vegan cream cheese (Kite Hill found at Whole Foods)

•avocado

•panko bread crumbs that I crisped slightly in a pan (I wanted a crunchy roll effect lol)

•I used rice paper instead of seaweed

So what I did…

I cooked the rice (sushi rice I found at the scoop yourself section at Whole Foods) earlier in the morning and refrigerated it until I was ready to use. This is key, otherwise your rice won’t stick. So assembling the roll…

I bought a sushi roll wrapper (I’m not exactly sure what it’s called haha) I found at Bed Bath and Beyond. I laid it down and put a layer of rice  first. I then used 2 rice paper sheets (read directions of how to soften on package…the ones I used, I just had to dip in warm water). Once I chopped all my veggies how I wanted them, I laid them down in their own sections. *tip* Be careful not to pile them on because it will be hard for your roll to stay closed. Just a few strips of each veggie will do (depending how thick u sliced them). I then added the rest of my  goodies in the roll and carefully rolled it using my nifty tool. You have to play with it and squeeze it tight. You can probably google sushi roll assembly videos to help you haha.

I also made this sushi dipping sauce using this recipe, but using vegan mayo instead.

Miso soup was also a must with this meal!

These are what I used…

Here’s my finished product!