In the premiere episode of Vassar’s own cooking show, Farmers Market Vegan, Alessandra Seiter ’16 demonstrates how to craft delicious, fish-free sushi in the comfort of your own home. To follow along with the recipe and learn more about vegan sushi, visit Alessandra’s Farmers Market Vegan blog.
Farmers Market Vegan | Vegan Sushi is No Oxymoron
Ali, you are amazing! You have so much energy! If we can’t eat brown rice, which other “pseudo grains” would you recommend – millet, quinoa, teff, etc. that would have the best flavor and texture? I think my rice sushi typically had a little vinegar or something in it, can’t remember. Do you put anything in your rice or is it just plain? Thanks – looking forward to your adventures in the kitchen and on the screen!
Hello, Roberta! Thanks for commenting. I’d recommend a mixture of quinoa and amaranth for the stickiest and heartiest texture. In this recipe, I didn’t season the rice with any vinegar, though I have definitely done so with ume plum vinegar in the past. Thanks again for your support!
-Ali.