Sushi Seduction (V, GF)

I can’t speak for everyone, but I go through times where I absolutely crave sushi.  Unfortunately, due to my intolerances, I am unable to go out to restaurants & grab a quick bite.  I won’t let that little thing stop me from eating my favorite foods!  I never knew how easy sushi was to make!  The most time-consuming part is prepping your ingredients, but that’s easy!  (I prep all my ingredients while my rice is steaming).  I know my way of making sushi is far from conventional, but the end result is beautiful & delicious! I believe you all will agree.

♥This recipe is dedicated to my brother.

I love making sushi because you can create your own combinations!  This recipe contains two all-organic rolls (of course yours depends on your ingredients!) sweet potato tempura rolls and asparagus tempura avocado rolls.  Each complimented by sushi vinegar-marinated raw tofu (Nasoya Sprouted Super Firm) & cucumber (in the summer it’s great with thinly sliced raw lita squash).  I thought it would be easier to write all instructions and ingredients in steps, to keep it nice, simple, and organized!  My recipe made 8 rolls (I eat 4 rolls for dinner).

Sticky Rice

I use the 20 minute cooking-time to prep my tempura veggies, avocado, tofu, and cucumber


  • 2 Cups sweet or glutinous (Don’t let that scare you! It’s not toxic GLUTEN!)
  • 3 Cups water
  • 1/2 Cup rice vinegar
  • 1 teaspoon salt
  • Prep: 1 medium sweet potato (or tempura vegetable), sliced 1/4 inch wide, steamed for 8 minutes
  • Prep: 1 avocado, sliced 1/4 inch wide
  • Prep: wash 1/2 bunch of Asparagus, steamed until tender
  • Prep: 2 cucumbers, sliced 1/4 inch wide, add to your marinating
  • Prep: 1/2 lb of tofu, sliced 1/4 inch wide, marinated in 1 cup sushi rice (or rice vinegar if you cannot find), 2 teaspoons garlic powder, salt to taste (1/2 teaspoon ginger powder is a nice addition)
  • 1 package of nori sheets


  1. Rinse your rice in a strainer (water will be clear when ready).
  2. Add your water & rice in a medium pot and bring to a boil.  When your water is boiling, cover your pot and reduce heat to low.  DO NOT OPEN YOUR POT LID FOR 20 MINUTES!  During this time, prep your ingredients!
  3. After 20 minutes your rice should be soft (no water at the bottom).  Take it off the stove to cool & pour in your rice vinegar, fluff your rice and stir.    It may seem wet, but it will dry out as it cools.

By now you should have your sticky rice complete & cooling, tofu & cucumber marinating, avocado sliced, and the tempura veggies steamed.


Tempura batter is a 1:1 ratio of flour to liquid.  Always fry your tempura in smaller batches, this way they do not stick together & they’ll cook properly.


  • 2 cups organic rice flour
  • 2 cups carbonated spring water
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon organic garlic powder
  • Organic grape seed oil for frying


  1. Heat your grape seed oil to 350 degrees (if you don’t have a thermometer, put a drop of your batter in the pan.  If it spatters and sizzles, it’s ready!).  Whisk your batter until smooth.
  2. Now it’s time to get our hands dirty!  Submerge your veggies in the batter, let excess drip off, and carefully add to your hot oil.
  3. Fry until golden, flipping once.  Takes about 3 minutes.
  4. Drain on a paper bag.

Now we’re cooking!  Sushi is a series of steps, and at the end, it’s easy to roll!

Rolling Your Sushi

If you haven’t rolled sushi before, here are step-by-step photos of the instructions:

To slice your sushi, make sure you have a very sharp knife.  I make my pieces about 1 inch thick each.

Spicy mayonnaise sauce

  1. 1 Tablespoon vegan mayonnaise (you can use Vegenaise or make a batch using 1/2 lb firm silken tofu, 1/4 Cup organic olive oil, 1 Tablespoon raw agave, 1 Tablespoon fresh lemon juice, 1 teaspoon apple cider vinegar, 1 1/2 teaspoon mustard, salt to taste.  Blend!)
  2. 2 teaspoons organic chili powder, or 1 Tablespoon Sriracha sauce (you can add more depending on your heat tolerance!)

Spicy Peanut Sauce

  • 1/4 Cup warm water
  • 1/4 Cup organic peanut butter (I prefer chunky)
  • 2 Tablespoons GF organic Tamari sauce (or GF soy sauce)
  • 1 Tablespoon organic raw agave
  • 1/2 Tablespoon fresh ginger, grated
  • 1/2 teaspoon organic garlic powder
  1. Whisk ingredients together until peanut butter is fully incorporated.

It’s time to enjoy your beautiful & delicious sushi.   Enjoy eating whole!!

Questions? Comments? :)

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