How to Make the BEST Vegan Sushi with Chef Julia Dunaway

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Chef Julia Dunaway’s Plant Based Japanese ebooks, 1 and 2 are a collection of her plant based Japanese recipes. These sushi recipes are available in these ebooks.
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Plant Based Japanese 1 is available as a printed book on Amazon: https://a.co/d/0cKgSpDj
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RECIPE
Japanese Sushi Rice: Rice cooker method.2 cups white sushi rice rinsed & drained.Place the rice in the rice cooker & add water to the level indicated.Soak the rice for 20 minutes before turning on the rice cooker.
Brown Sushi Rice:Preferred method is the rice cooker.
Rice Cooker directions 2 cups short brown grain rice, rinsed and drained
Water to level indicated in rice cooker for brown rice & cook on brown rice setting.
Stovetop Method:
To cook your rice on the stove top in a medium size pot.Place 2 cups cleaned & drained rice and 4 cups of water into a pot with a lid.Bring rice & water to a boil, reduce to low & cook for 40-45 minutes, until liquid is absorbed.
Instant Pot:Add the rinsed & drained rice to the Instant Pot and cook on high pressure for 27 minutes.Let pressure release naturally for 15 minutes, then manually release.
Season the sushi rice:Sushi rice is seasoned with rice vinegar, salt & sugar or you can purchase seasoned sushi vinegar If you don’t want to use seasoned rice vinegar, you can just add plain rice vinegar to taste, about a tablespoon for each cup of cooked rice, or a little more to taste You can also make traditional seasoned sushi rice vinegar (su)5 tablespoons rice vinegar,1 ½ teaspoons sea salt and 2 tablespoons sugar mixed together until dissolved or purchased seasoned rice vinegar.
Transfer the hot rice to a wooden tub called a “Sushi Oke” or large wooden bowl.Pour the vinegar mixture over the rice, working in a small area at a time.Cut through the rice to break it up without smashing it. Fan the rice for 30 seconds Let the rice rest covered with a moist towel.

Seaweed
1 package Japanese nori, authentic Japanese brand, premium grade

Uramaki (Inside Out Roll)
The inside out roll is a sushi roll with rice on with the rice on the outside sprinkled with sesame seeds.Fillings are placed on the seaweed side and can be anything from the fillings listed below.
To prepare the roll, place ½ piece of seaweed (cut the 8-inch square in half) on the rolling mat. Spread approximately ½ cup of rice over the seaweed, leaving a ½ inch border at the top. Sprinkle with roasted sesame seeds.Flip the rice covered seaweed over with the uncovered strip of seaweed closest to you.Place sections of desired fillings such as cucumber & avocado across the center of the seaweed. Roll away from you, tucking in the fillings and matching the seaweed strip to the seaweed behind the fillings.Use mat to roll it until it’s complete.Press lightly with the mat to even out the shape.Tuck in any fillings sticking out the ends.To make 8 equal pieces, cut the roll in half, cut each half in half, & each piece in half.Serve with pickled ginger, wasabi & soy sauce.
Fillings:Avocado, Cucumber, Carrots
Greens-cooked—   • My Daily Greens  )
Cooked mushrooms (slice and simmer in broth or soy sauce with mirin)
Baked sweet potatoes (par boil 3 minutes, coat with 2 tablespoons tahini & salt mixed with a little water to thin, 400° in air fryer for 10 minutes)
Tofu-Sesame Ginger Tofu—   • Sesame Ginger Tofu Bowl with Rice |plant b...  
Chickpea filling with plant-based mayo-   • Onigiri with Chef Julia  
Spicy mayo made with cashews or tofu