#chefjulia #plantbasedsushi #vegansushi #insideoutrolls
Show Notes for Chef AJ show
Chef Julia Dunaway’s Plant Based Japanese ebooks, 1 and 2 are a collection of her plant based Japanese recipes. These sushi recipes are available in these ebooks.
Link: www.chef-julia.com/product/plant-based-japanese-ebook/
Link: www.chef-julia.com/product/plant-based-japanese-ebook-2/
Plant Based Japanese 1 is available as a printed book on Amazon: a.co/d/0cKgSpDj
Instagram: juliadunaway
Sushi supplies used in this video:
www.amazon.com/shop/chefjuliadunaway/list/1PTPQOW7WI222?ref_=cm_sw_r_cp_ud_aipsflist_aipsfchefjuliadunaway_QAFX0H2R444S171W1104
Website: www.chef-julia.com
UA-cam Channel
www.youtube.com/@ChefJuliadunaway
RECIPE
Japanese Sushi Rice: Rice cooker method. 2 cups white sushi rice rinsed and drained. Place the rice in the rice cooker and add water to the level indicated. Soak the rice for 20 minutes before turning on the rice cooker.
Brown Sushi Rice: Preferred method is the rice cooker.
Rice Cooker directions
2 cups short brown grain rice, rinsed and drained
Water to level indicated in rice cooker for brown rice and cook on brown rice setting.
Stovetop Method:
To cook your rice on the stove top in a medium size pot. Place 2 cups cleaned and drained rice and 4 cups of water into a pot with a lid. Bring the rice and water to a boil, reduce to low and cook for 40-45 minutes, until liquid is absorbed.
Instant Pot: Add the rinsed and drained rice to the Instant Pot and cook on high pressure for 27 minutes. Let pressure release naturally for 15 minutes, then manually release.
Season the sushi rice: Sushi rice is seasoned with rice vinegar, salt and sugar or you can purchase seasoned sushi vinegar. If you don’t want to use seasoned rice vinegar, you can just add plain rice vinegar to taste, about a tablespoon for each cup of cooked rice, or a little more to taste. You can also make traditional seasoned sushi rice vinegar (su) 5 tablespoons rice vinegar, 1 ½ teaspoons sea salt and 2 tablespoons sugar mixed together until dissolved or purchased seasoned rice vinegar.
Transfer the hot rice to a wooden tub called a “Sushi Oke” or large wooden bowl. Pour the vinegar mixture over the rice, working in a small area at a time. Cut through the rice to break it up without smashing it. Fan the rice for 30 seconds. Let the rice rest covered with a moist towel.
Seaweed
1 package Japanese nori, authentic Japanese brand, premium grade
Uramaki (Inside Out Roll)
The inside out roll is a sushi roll with rice on with the rice on the outside sprinkled with sesame seeds. Fillings are placed on the seaweed side and can be anything from the fillings listed below.
To prepare the roll, place ½ piece of seaweed (cut the 8-inch square in half) on the rolling mat. Spread approximately ½ cup of rice over the seaweed, leaving a ½ inch border at the top. Sprinkle with roasted sesame seeds. Flip the rice covered seaweed over with the uncovered strip of seaweed closest to you. Place sections of desired fillings such as cucumber, and avocado across the center of the seaweed. Roll away from you, tucking in the fillings and matching the seaweed strip to the seaweed behind the fillings. Use the mat to roll it until it’s complete. Press lightly with the mat to even out the shape. Tuck in any fillings sticking out the ends. To make 8 equal pieces, cut the roll in half, cut each half in half, and each piece in half. Serve with pickled ginger, wasabi and soy sauce.
Fillings:
Avocado
Cucumber
Carrots
Greens (cooked-See my daily greens UA-cam video)
Cooked mushrooms (slice and simmer in broth or soy sauce with mirin)
Baked sweet potatoes (par boil 3 minutes, coat with 2 tablespoons tahini and salt mixed with a little water to thin, 400° in air fryer for 10 minutes)
Tofu (Sesame Ginger Tofu-recipe is in my cookbook and on my UA-cam channel)
Chickpea filling with plant-based mayo (See Chef Julia Onigiri UA-cam video)
Spicy mayo made with cashews or tofu

Thanks for watching the video The Best Vegan Sushi with Chef Julia