Sush-Easy

To anyone who can proclaim to dislike sushi, I can only shake my head in wonder. You don’t like rice? While the term has come to imply raw fish in modern usage, the actual translation of the word only refers to seasoned rice. Mouthfuls of lightly vinegared grains never hurt anyone, so why the animosity? If the paper-thin sheath of seaweed is still too briny for your liking, plenty of alternative wrappings are at your disposal for more colorful, flavorful containment. Beyond the predictable and traditional, there’s a bold new world of fillings to wrap up and roll out.

Let’s start with some Italian fusion with some Caprese Sushi. Mix herbaceous basil pesto into cooked and cooled sushi rice for a bold green backdrop. Press it into place along a paprika soy paper wrapper and line the center with vegan mozzarella, fresh heirloom tomato slices, and sun-dried tomatoes. Roll tightly, slice into a few thick pieces, and drizzle balsamic glaze across the plate before placing your fresh futo maki on top.

Traveling now to the jungles of Indonesia, Satay Sushi is a spicy, crunchy, savory treat that’s even better than anything on a skewer. Turmeric soy paper is the golden foundation for this one, with plain sushi rice cradling shredded carrots, grilled or sauteed meatless chicken, a thick smear of crunchy peanut butter, and everyone’s favorite hot condiment, chili crisp. You could always serve peanut sauce alongside, since I tend to encouraging going at least a little bit nuts.

Back to my own roots in New York City, Everything Bagel Sushi really is everything I could ask for in a mere maki. This one employs a sesame soy wrapper, of course, layered with the standard sushi rice, luscious lashings of vegan cream cheese, crisp cucumbers, minced red onion, dill, and a heavy sprinkle of everything bagel seasoning. Who needs the bread when you’ve got a compact roll ready to grab and go?

Finishing out with the next big blue plate special, Benedict Sushi promises to shake up the brunch routine with style and substance that would make the average English muffin crumble. It all starts with a spinach soy wrapper, rolling up around rice, blanched asparagus, vegan scrambled egg, and meatless ham. Slice and serve with a rich pool of hollandaise sauce for dipping, or dunking, as you see fit.

What’s your favorite way to wrap and roll? Do you stick with the traditional, understated vegetable maki, or shake things up with more unconventional fillings? While it’s hard to argue with the instant gratification of restaurant takeout, I promise you won’t find options nearly so fresh, fun, or fanciful as in your own kitchen.