Veggie Blog

Book Description
When most people think of sushi, they think of raw fish, but you can also make flavorful and visually exciting sushi with just vegetables. Vegetarian Sushi teaches you everything you need to know to make this delicious Japanese dish in your own kitchen. The book covers a wide variety of sushi–sushi rolls, or maki, molded sushi, noodle sushi, omlette sushi, sushi in a bowl–as well as soups, sauces, and pickles to accompany the sushi.

Inside, youÆll find information on equipment and ingredients, tips on how to prepare the rice, and, of course, plenty of delicious recipes, including cucumber and sesame sushi rolls, seasoned tofu rolls, and grilled shiitake sushi.

Who wrote it?

Brigid Treloar is the author listed in the title.

What recipes can I expect?

It includes information on equipment and ingredients, tips on how to prepare the rice, and recipes such as cucumber and sesame sushi rolls, seasoned tofu rolls and grilled shiitake sushi.

What kind of book is Vegetarian Sushi?

The Amazon description says most people think of raw fish when they think of sushi, and that this book shows how to make flavorful sushi from just vegetables at home.

What will I learn from it?

The book covers sushi rolls (maki), molded sushi, noodle sushi, omelette sushi and sushi in a bowl, plus soups, sauces and pickles to serve with the sushi.

Everything above comes from the book description on its Amazon page.

What should I know about nori, rice and sushi at home?

Making vegetable sushi means working with rice, seaweed and fresh vegetables. Nori is a source of iodine, one of the foods the NIH Office of Dietary Supplements fact sheet on iodine lists. Enjoy it as part of a varied diet rather than in large quantities if you have thyroid problems.

Cooked rice needs care. The USDA FSIS leftovers page says to refrigerate leftovers within two hours, so do not leave a tray of sushi on the counter for the day. Serve it soon after making, keep it cold if you prepare it ahead, and wash your hands and utensils frequently.

Wash and dry vegetables well before slicing. Use a sharp knife and a damp cloth to wipe the blade between cuts, which makes cleaner slices and safer handling. If you add sprouts, note that the FDA produce-safety advice says raw or lightly cooked sprouts can carry bacteria and that more vulnerable people, including pregnant women, should avoid them.

Related on this blog: Eating to Lower Cholesterol: Oats, Fruit, Beans and Healthy Fats and Antioxidant Foods: Why Colorful Plants Beat Supplements

Book: Vegetarian Sushi by Brigid Treloar
View this book on Amazon (affiliate link: we may earn a commission at no cost to you)