You are here: Home Food & Kitchen Cooking Tips Eating Vegan: Ten Tasty Sushi Ideas Eating Vegan: Ten Tasty Sushi Ideas by Becky Striepe July 21, 2010, 11:30 am 10 Comments When I tell people now that I’m vegan, especially folks that knew me as a sushi-obsessed kid, they ask if I miss eating sushi. That always makes me smile, because sushi is so simple to veganize! Sushi doesn’t actually refer to fish at all. The word sushi actually means rice with some sort of filling wrapped in seaweed called nori. You can put any fillings you like in there. As long as you make sushi rice and wrap the whole thing up in nori, you’re making sushi. Here are some of my favorite vegan sushi combinations: teriyaki eggplant, scallions, and sesame seeds avocado, shiitake mushrooms, and scallions sauteed tofu with shredded carrots avocado and mint dessert nigiri fried garlic Japanese pickle with or without avocado asparagus and sauteed enoki mushrooms steamed sweet potato and scallions seaweed salad That’s really just the tip of the iceberg! You can try all sorts of adventurous combinations of veggies, mushrooms, tofu, tempeh…even fruit! Not only is vegan sushi delicious, it’s much less expensive to make than using sushi grade fish. Do you guys have any favorite veggie sushi rolls? I’d love to hear about them in the comments! Image Credit: Creative Commons photo by artnoose Like this article? You can follow me on Twitter or find me on Facebook! Becky Striepe is a green blogger and independent crafter with a passion for vintage fabrics. She runs a crafty business, Glue and Glitter, where her mission is to use existing materials in products that help folks reduce their impact without sacrificing style! She specializes in aprons and handmade custom tote bags. See more Previous article Can Recycled Paper for Magazines Ever Compete on Costs? Yes… Next article Monsanto to Pay $2.5 Million Fine for Misbranding Violations 7 Comments Leave a Reply These are all great ideas! Here are a few vegan rolls that I've made at home: sauteed tofu with cooked pea shoots and sesame oil, pickled winter squash with sriracha sauce, roasted eggplant, and finely chopped sauteed mushrooms with roasted garlic. Yum! Reply Oh yum! Do you pickle the squash yourself? I tend to get a little bit obsessed with pickling toward the middle/end of summer. Reply No, I found the pickled squash at an international food store. I've never picked squash before… but I would really like to make some spicy squash pickles this fall! Reply I made some refrigerator pickles last summer with yellow squash, and they came out well! I went sweet, following a recipe for bread and butter pickles, but spicy would be amazing, I bet! Reply These all sound yummy. A little cooked beet cut into strips brings a striking color to any of those recipes. Reply Ooh good one! I wonder how beets pickled in rice vinegar would be in sushi…. Reply This is so amazing. Reply 3 Pings & Trackbacks Pingback:Reader Tips from Facebook : Eat. Drink. Better. Pingback:Meatless Monday | we live simply :: learning to live simply so others may simply live Pingback:Another Benefit to High Fiber Diets and How to Fit More Fiber into Your Day – Eat Drink Better Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Upload a photo / attachment to this comment (PNG, JPG, GIF - 6 MB Max File Size): (Allowed file types: jpg, gif, png, maximum file size: 6MB.