Vegetarian Sushi Secrets: 101 Healthy and Delicious Recipes

Everybody loves sushi. Now vegetarians can fully enjoy it too!

American sushi expert Marisa Baggett has been working passionately for years to perfect sushi recipes that take full advantage of the freshest garden vegetables, herbs, tofu, mushrooms and spices available at your local farmer's market or co-op. Her innovative use of sustainable ingredients like fresh asparagus, apple, daikon radish, basil, tomatoes, beets, corn, shiitake mushrooms and cucumbers set her sushi recipes apart from all others you may have seen.

This vegetarian cookbook offers completely new ways for localvores to enjoy their community supported agriculture and market vegetables with sushi rice. This is the ultimate farm-to-table book with creative Asian flair! Marisa not only shows you how to make the usual thick and thin rolls but other types of sushi that are just as delicious—and even easier to make!

These recipes are about combining delicious rice with tantalizing pairings you might not have tried or thought of before, such as:

Apple & daikon radish
Cucumber & peanut
Spicy carrot & tomato
Pomegranate & basil
Ginger & beet
Summer corn & pickled okra
Sweet potato & shiitake mushrooms
Strawberry & rhubarb

All of Marisa's sushi recipes are extra simple to make. For example, her Tempura Avocado Hand Rolls are a snap to put together—even if you've never made sushi before!

Marisa starts by giving surefire recipes for making perfect sushi rice every time. She provides tips on which vegetables work best with sushi rice and how to create your own original combinations. Vegetarian Sushi Secrets is a gem of a Sushi cookbook that shows you how to make foolproof thin rolls, thick rolls, inside-out rolls, hand rolls, bowl rice sushi and many more in no time at all!

Sample recipes from Vegetarian Sushi Secrets: 101 Healthy and Delicious Recipes

Cucumber Wrapped Rolls

In sushi school, one of the skills we worked on daily was learning to cut vegetables into long, thin continuous sheets that could be used as wrappers. It requires a special kind of knife as well as a special kind of patience. These cucumber-wrapped rolls offer a similar flavor without all of the headache by using a spoon to hollow out the cucumbers.

(1 Votes)

Vegetarian Ponzu Sauce

Store-bought ponzu often contains bonito flakes to enhance the flavor. This vegetarian version relies on a variety of citrus juices to keep the sauce flavor balanced. If you have access to the juice of yuzu fruit, a uniquely flavored Japanese citrus, use it in place of the lemon juice.

(1 Votes)

Pomegranate and Basil Rolls

If you can't find the pomegranate seeds or arils already prepared, use this easy method to take them from the whole fruit Slice the pomegranate in half, then break the halves into pieces over a large bowl of water. Working with one piece at a time, continue to break the pieces into smaller ones in the water. Pull the arils away from the pulp. The seeds should sink as the pulp floats. Discard the pulp and store the arils in fresh water in the refrigerator for up to 2 weeks.

(1 Votes)

Wasabi Deviled Eggs

For faster preparation, use a package of pre-boiled, pre-peeled eggs.

(1 Votes)

Basic Furikake Seasoning

Furikake is a seasoning for steamed rice. It also adds variety to seasoned sushi rice. Try any of the variations over sushi rice, on plain tofu or on salads. Furikake also makes a fantastic seasoning for french fries.

(1 Votes)

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