One
of the reasons why I love making vegan/vegetarian sushi at home is
because good ones are not easy to find. Typically, rice is one of the
key ingredients for sushi, but sometimes I like leaving it out,
especially in the spring or summer time. This recipe, which I created
for Sabatier Santoku knife, is a really good example! The kale
filling gives it a wholesome, crunchy texture and a very refreshing
taste, while keeping it light. Since April is Earth Month, I wanted
to make something vegan, green and springy. With the rice paper and
all the veggie filling, it's across between a spring roll and a sushi
roll. Though the roll tastes perfectly good by itself with the miso
tofu filling, the edamame-lime cream adds a nice, creamy texture as
well as an interesting and subtle flavour. Besides tasting great,
it's an excellent way to get your daily veggies!
