Sushi is one of the best things Japanese cuisine has offered us; though the rice-rolled dish is typically made with a filling of raw or marinated seafood, vegetarian sushi has emerged as a popular option for vegetarian and vegan foodies, or those who stay away from seafood. However, a recent post on sushi, made on the social media platform X has divided the Internet.
An X-user recently posted about Jain sushi that they enjoyed at a Marwari wedding and praised the number. Social media had a lot to say about the vegetarian sushi which was possibly made without potato, garlic, and onions, according to Jain principles. However, the Internet didn’t mind its ingredients but its look since the sushi almost looked like a dessert!
“Aint no way ive seen tuti fruity in a sushi” commented an X user, while several others quipped that the sushi looked like a dessert! Interestingly, making vegetarian sushi is more complicated than swapping raw seafood with raw veggies. Sushi is an umami-rich dish, it’s made with vinegared rice and typically features at least one pickled vegetable.
If the raw or pickled seafood filling is replaced with vegetables, the recipe has to be modified to make sure the profile offers the same levels of umami. Seasonal vegetables are your best option and pickling at least one veggie always helps. Here are a few other things which can enhance your homemade vegetarian sushi.
Pickled Vegetables
Pickled vegetables, known as "tsukemono" in Japanese cuisine, add a tangy and refreshing element to vegetarian sushi. Common pickles include daikon radish, carrots, and cucumbers, which are marinated in a mixture of rice vinegar, sugar, and salt. The acidity of pickled vegetables balances the richness of other ingredients in sushi rolls, creating a harmonious flavor profile that tantalizes the taste buds.
Marinated Tofu or Tempeh
For a protein-packed addition to your vegetarian sushi, consider incorporating marinated tofu or tempeh. These plant-based proteins can be seasoned with soy sauce, sesame oil, ginger, and garlic to infuse them with savory umami flavors. Pan-fry or bake the tofu or tempeh until golden brown and flavorful, then slice it thinly to add a satisfying texture and depth of flavor to your sushi rolls.
Sushi Rice Seasoning
The key to delicious vegetarian sushi lies in perfectly seasoned sushi rice. To enhance the flavor of the rice, prepare a seasoned vinegar mixture by combining rice vinegar, sugar, and salt. Gently fold the seasoned vinegar into freshly cooked sushi rice while it's still warm, being careful not to crush the grains. This step adds a subtle sweetness and acidity to the rice, creating a well-balanced base for your sushi rolls.
Flavoured Soy Wrappers
Instead of traditional nori seaweed wrappers, consider using flavoured soy wrappers to add an extra layer of flavour and visual appeal to your vegetarian sushi. Soy wrappers come in a variety of colours and flavours, such as spinach, turmeric, and beetroot, which can complement the ingredients inside your rolls. These wrappers are also gluten-free and offer a lighter alternative to nori, making them suitable for a wider range of dietary preferences.
Use A Mother Sauce
The perfect sauce can elevate your sushi to an unbelievable level. Spicy mayo, eel sauce (unagi tare), ponzu sauce, and sesame sauce are great for sushi rolls or nigiri; they add complexity, richness, or tanginess to specific flavour profiles. However, kewpie mayo is the sauce that can help round up the flavours in vegetarian sushi.
The concept of a ‘mother sauce’ is quintessentially French and while it may not have much relevance in Asian cuisine, mayonnaise is a foundational condiment, which has great range. Japanese kewpie mayo has a slight, umami tang which really helps sushi. Fair warning, kewpie mayo is typically made with eggs, but eggless varieties are readily available in the market.