Got some friends together to help us roll some sushi. Here are some of the prettier attempts!
It’s called kimbap - Korean rolls
which is called that? Are they all considered “kimbap” because they lack fish? Or what is the distinction?
Rolls without fish - kimbap
Perfect! Thanks for the info
What are all the fillings? I made veggie sushi for the first time just last week and I’m looking for ideas.
I went with frozen tofu that I did my best to marinate as fishy as possible (still working on that one), avocado, cucumber, carrot. The tofu was supposed be the main star, but it was a little underwhelming. Gonna try carrot lax type of thing next time. I mean it’s good with just veggies because the main thing to me apparently is just the nori, rice, soy sauce and wasabi, but a little variety never hurt.
Top left (my fav) - Tofu California roll Use about half of the suggested mayo or it is just a mayo roll.
Top right- “SPAM” musubi - see my other comment.
Middle left - vegan Philly roll - Plant based cream cheese- we finally found the Philadelphia brand here, and it’s SO good. Add avocado and cucumber.
Middle right- NA
Bottom left - spicy “toona” roll. This one is crazy good. We topped it with a jalapeno slice and some siracha mayo.
Bottom right - marinated miso tofu roll. Just fried up some long sticks of firm tofu and added some miso paste disolved in soy/water. Cook those in a pan until the miso coats the tofu and crisps up a bit. Then roll with carrot, avocado, and cucumber. Top with sesame seeds for flair. This was a bit boring, but overall pretty darn good.
Thank you for replying! Need to try a bunch of these.
Looks great! What’s the one on the upper right?
The “SPAM” musubi. I make a seitan/tofurkey loaf that is flavored like ham. Then I shape the loaf like spam. Slice thin, marinade in teriyaki, and bake/pan fry to get some glazed goodness on it. The it sits on top a block it rice, wrapped with a little ribbon of nori.
Well that sounds amazing. Do you do house calls?
Do you hear the walls
Um, amazing! Thanks for the info!
Stunning! What a good idea to make them with friends.
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How much work was it? Sushi is something that the people I’m around with say isn’t worth the effort, due the supposed effort required to birth them. I wonder what your insight on it is.
It’s not more work than a regular meal. It would depend heavily on how good you are at making rice, and rolling (burritos, blunts, etc). If you make the same style, you could make it damn quick, because most of it is just uncooked.
We made a whole night of it. Made miso soup, I had a big fry pot going and we were making tempura out of everything.
It’s a bit of a pain in the ass, because all the leftovers are great, except the rice. So no matter what, you gotta make new rice each day. But since there’s no raw fish, you can eat it multiple times without worrying about it too much.
Not really, we used to make sushi pretty regularly, it’s well under an hour of work. The sharper your knife is, the faster it goes.
