Koko's Kitchen: Vegan Shrimp Sushi

Sometimes my husband really surprises me with the food items he likes and really wants me to cook for him. Of course, being Dominican, most of the time he craves Spanish food. Which is great for me, because I love learning about his food and culture. But he has been on this sushi kick lately, which is just very funny to me. I'm not even sure where he tried it the first time, but I decided to make it once and he ate like literally 4 whole rolls of it. I was stunned, even more so when several weeks later, asking him what he wanted for dinner, his response was "sushi". Hmm. I'm very glad he likes it because it is such fun making and of course eating! It is also such a pretty procedure, and I have never taken pictures of the process, which I thought would be fun this time around. So, enjoy the nice pictures and make some. It is sooo delicious. Maybe I'll make it again for dinner tomorrow!

Vegan Shrimp Sushi:

Topping the nori with the seasoned rice.

Seasoned Rice:

1 1/2 cups sushi rice
3 cups filtered water

4 tablespoons rice vinegar
1 1/2 tablespoons agave
1/4 teaspoon sea salt

Suggested Fillings:
peppers
scallions
vegan shrimp
carrot shavings

Suggested Toppings:
pickled ginger
shoyu or tamari
wasabi paste

1. Rinse the rice well. Place in a saucepan with the water and bring to a boil over medium heat. Once the water boils, lower flame to low and place the lid on top of the pot, with a small space for the air to vent. Cook rice till completely cooked through, about 15 minutes.
2. Once the rice has cooked and the flame has been turned off for about five minutes, add the rice vinegar, agave and sea salt. Stir well to coat.
3. Allow the rice to cool slightly. I like to use it when it is still warm, but not hot, or it will kind of "melt" the nori.
4. Place about 1 cup of the prepared sushi rice in the middle of the nori, and press out with dampened hands, leaving about 1" from the top without rice. Place goodies like veggies and vegan shrimp in the center of the rice, being careful not to overload even though it may be almost impossible not to.
5. Roll the nori roll tightly toward the end, sealing the nori with some water.
6. Place the nori seam-side down while preparing the rest of the rolls. Using a sharp knife, slice the nori into bite sized pieces, wiping off the knife after every pass through the roll.
7. Arrange on a plate and garnish with your favorite toppings.