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I had the best veggie sushi at an all-you-can-eat sushi place last night. I thought I'd share since it gave me lots of ideas for different types of sushi to make at home.<br><br><br><br>
- avocado and kaiso (seaweed) maki<br><br>
- tempura sweet potato hand roll (this would have been even better with some spicy sauce or sesame seeds)<br><br>
- avocado, tempura (I think it was just the batter, deep fried so it was crunchy), wasabi mayonnaise maki<br><br>
- mushroom (dried shiitake mushrooms rehydrated in something slightly sweet and thinly sliced) sushi<br><br>
-mango and cucumber hand roll (I'd like to add something salty or spicy to this, too)<br><br><br><br>
Also, I've been thinking about making my own veggie caviar, sort of like caviart. I'm thinking of making quite a strong seaweed broth, then jelling it with agar and finely dicing it to put on top of sushi or cutting it in strips to put inside sushi. Thoughts?
 

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They sound really yummy! <img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:">
 

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Mmm, veggie sushi party!! <img alt="" class="inlineimg" src="/images/smilies/broccoli.gif" style="border:0px solid;" title=":bobo:"><br><br><br><br>
Anyone have the vegetarian sushi cookbook? I looked at it once, but I couldn't see myself making my own sushi at home, so I didn't get it. Lots of good ideas, though.
 

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Ohhh veggie sushin!? Yum! <img alt="" class="inlineimg" src="/images/smilies/carrot.gif" style="border:0px solid;" title=":vebo:"><br><br><br><br>
purrpelle, I wonder if there are any veg*n sushi books? Maybe check your local library.<img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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<a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&linkCode=ur2&camp=1789&creative=9325&tag=veggieboards.com-20&location=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2F0794650023%2Fqid%3D1152040927%2Fsr%3D2-1%2Fref%3Dpd_bbs_b_2_1%2F104-6327212-2199111%3Fs%3Dbooks%26v%3Dglance%26n%3D283155" target="_blank">Vegetarian Sushi</a><br><br><br><br><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&linkCode=ur2&camp=1789&creative=9325&tag=veggieboards.com-20&location=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2F0834804662%2Fqid%3D1152040927%2Fsr%3D2-2%2Fref%3Dpd_bbs_b_2_2%2F104-6327212-2199111%3Fs%3Dbooks%26v%3Dglance%26n%3D283155" target="_blank">Vegetarian Sushi Made Easy</a><br><br><br><br><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&linkCode=ur2&camp=1789&creative=9325&tag=veggieboards.com-20&location=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2F0895948052%2Fqid%3D1152040927%2Fsr%3D2-3%2Fref%3Dpd_bbs_b_2_3%2F104-6327212-2199111%3Fs%3Dbooks%26v%3Dglance%26n%3D283155" target="_blank">Japanese Vegetarian Cooking: From Simple Soups to Sushi</a>
 

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Discussion Starter #9
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>purrpelle</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I'm more of a hands on learner-I've never had any success with cookbooks.</div>
</div>
<br><br><br>
What about instructional DVDs? The Post-Punk Kitchen did an episode on sushi, and they sell DVDs online.
 

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I like to make veggie hand rolls with beancurd, carrot, avacado, cucumber, etc. Then cut them up into bite size pieces, dip them in tempura batter and deep fry. It sounds weird but it's delicous. Frying them changes the flavour dramatically and the rice on the edges goes crispy. Yum!
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>aduki</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I like to make veggie hand rolls with beancurd, carrot, avacado, cucumber, etc. Then cut them up into bite size pieces, dip them in tempura batter and deep fry. It sounds weird but it's delicous. Frying them changes the flavour dramatically and the rice on the edges goes crispy. Yum!</div>
</div>
<br><img alt="" class="inlineimg" src="/images/smilies/yes.gif" style="border:0px solid;" title=":yes:"> Pan-frying until the slices are browned and crispy is good too. Especially with a little sweet soy glaze drizzled over the top. <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>aduki</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I like to make veggie hand rolls with beancurd, carrot, avacado, cucumber, etc. Then cut them up into bite size pieces, dip them in tempura batter and deep fry. It sounds weird but it's delicous. Frying them changes the flavour dramatically and the rice on the edges goes crispy. Yum!</div>
</div>
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This sounds delicious!<br><br><br><br>
Anyone know if tempura batter is vegan?
 

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I buy a vegan batter here in Australia. It's powder that you just add water to. I'm sure it's available anywhere. Otherwise you can make your own. Do a google search on 'vegan tempura batter' and you will find recipes.<br><br><br><br><br><br><img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Yeah, most commercial/restaurant tempura batter has eggs in it <img alt="" class="inlineimg" src="/images/smilies/sad.gif" style="border:0px solid;" title=":("><br><br><br><br>
Most nori isn't vegetarian either.<br><br><br><br>
I make raw nori rolls at home. My DD LOVES seaweed and eats a lot of nori!
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>karenM</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Huh? I can see why nori could be considered not vegan, but why wouldn't it be vegetarian?</div>
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Interesting...what would make it not vegan but still vegetarian?<br><br><br><br>
I have posted on VB about most nori containing fish and other sea creatures and I'll look for the links but basically, due to harvesting menthods, the sea creatures surrounding/on/near the seaweek often gets brought in and thrown into the grinders directly, resulting in sheets of seaweed and sea creatres. <img alt="" class="inlineimg" src="/images/smilies/spew.gif" style="border:0px solid;" title=":spew:"><br><br><br><br>
There are a few brands that say they are veg*n and some of those are 'raw' as well. I buy the raw vegan ones. People can taste the difference...there's a much less distinctly 'fishy' flavor.
 

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Ah, I see your point about the sea creatures. But isn't that the same as the bugs (and who-knows-what-else) that get ground up in flour, tomato sauce, etc?<br><br><br><br>
The same vegans who abstain from refined sugar because of the bone char filtering might also consider the production of nori to be unacceptable, because the spores are cultured on mollusk shells early in its production. At least in sugar, there seem to be alternatives to bone being used commercially, but I've contacted a lot of nori companies, and none will deny the use of the mollusk shells. Here's the most informative response I received:<br><br><br><br><span style="font-family:Arial;">> Dear Karen:<br><br>
><br><br>
> Your question has been forwarded to me from the Ming Tsai website<br><br>
> people. I am a professor of aquatic botany and producer of the world's<br><br>
> first organically grown and processed seaweed.<br><br>
><br><br>
> Your information is correct. The sporophytic or "conchocelis" portion<br><br>
> of the Porphyra "nori" life history is inside the calcium carbonate<br><br>
> matrix of dead mollusc shells. The shells utilized are usually<br><br>
> aquacultured oyster shells which are sun dried and cleaned prior to<br><br>
> being innoculated with nori "seeds". The nori seeds will enzymatically<br><br>
> bore into the shell matrix and live there throughout the summer months.<br><br>
> In the fall the nori filaments will come to the surface and release<br><br>
> millions of the next generation nori seeds that are cultivated on nets<br><br>
> in the open water. The nori filaments utilize the shells as a substrate<br><br>
> and do not utilize the calcium carbonate as a food source. The shells<br><br>
> act as a temporary home during the summer months.<br><br>
><br><br>
> The nori conchocelis fisherman use new shells every year as there is a<br><br>
> continuous supply of shells from the culture farms.<br><br>
><br><br>
> I hope this answers your questions<br><br>
><br><br>
> yours truly,<br><br>
><br><br>
> Ira A. Levine, Ph.D.<br><br>
> Associate Professor<br><br>
> University of Southern Maine<br><br>
></span>
 

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I am deathly allergic to shell fish, and have avoided sushi (even the veggie kind) because I was always unsure if the nori would be a problem for me. However, I have always felt sushi deprived.<img alt="" class="inlineimg" src="/images/smilies/undecided.gif" style="border:0px solid;" title=":-/">
 

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courgette, Kosher dietary laws forbid shellfish, so perhaps kosher-certified nori would be okay? Or you could make your own sushi at home, with fried tofu or yuba skins, or even thin shavings of cucumber or whatever. I've seen soy-paper sheets offered at one restaurant too, but that might be hard to find.
 
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