What you will need:
Sushi rolling mat (if you dont have one a cloth napkin will work too, just not as well)
4 cups of sushi rice
3 carrots, cut into matchsticks
2 celery stalks cut into matchsticks
6 big button mushrooms cut into small strips
3 avocados cut into small strips
16 pieces of asparagus with the bottom (non flowery) ends cut off
16 sheets of nori
1 c. vegenaise
hot sauce(we prefer hot cock)
Braggs (soy sauce)
First thing is first, get those mushrooms cut up first, and cut the bottoms off of the asparagus (set bottoms aside, steam them the next day for a nice little snack). Then I put the mushrooms and asparagus in a marinade, you can really make any marinade you like, I use some sesame oil, rice vinegar and garlic powder. It is up to you.
While that is marinating I get the sushi rice started, which can be tricky, so make sure you follow the directions! Take 5 cups of water, 5 T. of rice vinegar, and 1 T. sugar and get it boiling, really boiling, once it starts boiling add the sushi rice, keep it boiling on high for 2-3 minutes, stiring often. Next, turn the head down to the lowest setting (if your stove is electric take it off of the heat until it cools down) put a lid on your rice and let it simmer on low for 10-15 minutes, stirring occasionally. When most of the water is evaporated pull from head, and let the rice sit for 15-20 minutes with the lid on. While the rice is cooking is usually when I chop up all of the veggies. When the rice is done, spread it out in a non metal pan for it to cool, its easier to work with when it cools down!
Now that your rice is cooled, your veggies are chopped....you are ready to roll, literally! Place your first nori sheet down on your rolling mat, or cloth napkin, cover your nori with rice, a very thin layer of rice, evenly, leaving one quarter along the side rice free (this is where you wet the nori to seal the roll)
In the middle of the roll place a thin line of each veggies, you will see what I mean in the photos!
Then start from the end with rice on it, roll over the veggies,
roll again, wet the naked nori and roll it closed. Use your mat, wrapped around the nori, to tighten the roll, just roll it up in the mat or napkin really tight.
Cutting your sushi kind of have a science to it, unless you have a fancy sushi knife, I would honestly use a serrated knife. Get the knife wet with warm water, and slice your sushi about 8 pieces from each roll.
You will need about 1 cup of vegenaise, and squirt in hot sauce, stir, and taste until its a flavor you like...everyone is different with how much spicy they like!
Now it is time to enjoy your sushi, gather a small bowl of soy sauce, a small bowl of wasabi, and a small bowl of hot sauce and mayo mixture, and your chopsticks....Enjoy!