Vegan California Rolls for Beginners [+ uramaki technique]


Hi guys, Today’s very requested tutorial will be sushi
for beginners. The rice on the outside method to be more specific. Now, this isn’t a professional
version, just a simple way to do it at home. To make sushi that tastes right, you need the rice to be right. I am using this medium grain rice as it was
the closest thing to sushi rice at the the store near me, but if you can get Japanese
short-grain rice, it’s even better. First, wash the rice. See how this package
says that I don’t have to wash it? Well, LIES! It’s just not as good if you don’t wash it. Just put one cup of rice in the pot and add
water. The water turns milky from the loose starches. Pour most of it away. Then, swish it around some. Add water, and
you can see its even milkier looking. Drain that too. Repeat a few times until the water is pretty
much clear like this. Drain out the water as best you can. Then add one cup of water. And time to cook
the rice. You could use a rice cooker, but if you’re rice cooker-less like I am, you
can do it this way. Put the pot on the stove, cover and wait for
the water to boil. This took about 4 minutes for me. You shouldn’t
peek like I did. But I can’t help it. I always peek. Now turn down the heat to low. Let it cook for about 25 minutes. In the meantime you can prepare the seasoning.
Sushi really just means seasoned rice so this is a super important step. But all you need
is rice vinegar, sugar or your favourite sweetener and salt. In a glass, mix one teaspoon of salt, one
and a half tablespoons of sugar and 2 to 3 tablespoons of rice vinegar and stir until
dissolved. This ratio is just what I prefer; you might
want your rice to be a bit more salty, sour or sweet so play with the proportions and
find out what you like best. When the rice is done, the grains will be
all puffed up and there shouldn’t be any water left in the pot. Fold in the vinegar mixture gently so we don’t
squish the rice. Now we let it cool. The thing about rice that many people don’t
know, it that it can go bad if it isn’t cooled fast enough. That’s why I put it in a container
like this and spread it out so it can cool more quickly. You can even put it in a cold
water or ice bath. I usually just wait until it’s no longer steaming
and stick it in the freezer, covered, while I make the fillings. Today we’re making vegan california rolls!
Just replacing the crab or polluck with veggie tofu. This deep fried tofu has little bitsies
of veggies in it and is pretty tasty on it’s own. It’s also known as q-tofu but be careful
as not all brands are vegan. The rest of the ingredients are what you’ll
find in a regular cali roll: avocado slices and cucumber matchsticks. I also have some
minced scallion greens for extra deliciousness. To roll your sushi, get a few things together.
I have my bowl of cooled rice, a bamboo sushi rolling mat, the fillings, a bowl of water
to get my hands damp and a towel. To stop the rice from sticking the the mat,
I wrapped it in some plastic wrap. If you prefer not to use plastic wrap, you can also
use a sheet of parchment paper as a barrier though it will be a bit trickier. I used plastic
today as I thought it would be easier to show you the technique. Grab a sheet of nori and fold it in half across
the long side. Then it’ll be a cinch to tear into two. Lay the nori with the textured side up, wet
your hands lightly and grab a handful of rice. Spread it on the nori gently. If the rice
starts sticking, just wet your hands a bit more. Just try to cover it evenly but don’t
lay it on too thick. Even this is a bit too thick. And just for fun, I’m sprinkling some sesame
seeds on top. Now, press down the rice firmly. You can use a spatula or just your damp hands. Now flip the nori over and it’s time for the
filling. Lay the fillings in the middle evenly. About this much. Too much and it won’t roll
properly. Use the mat to roll the side closest to you,
over the fillings and tucking in the other side. Squeeze gently, then release and keep
rolling. When it’s rolled all the way, give it a firm
squeeze along the length, try to be as even as possible. Then voila! Sushi roll! I find it’s easiest
to cut after the rolls have rested for a few minutes so repeat until you’ve used up your
ingredients. Then for the tricky part. Cutting the sushi
into maki. The best thing to use is a very sharp knife that has been moistened a little.
My knives aren’t the sharpest so the best one for me is this small serrated knife. Which ever knife you use, hold the sushi firmly
while cutting, don’t press down too much, just cut back and forth and like the knife
do the work for you. I’m also cutting them not too thinly. Bigger
pieces hold together better but they should be small enough for you to eat in one bite. And that’s it! Serve with soy sauce and wasabi
if you like. And eat! Vegan sushi is so easy to make and can be so healthy as well. Please
check out the links in the description for more vegan sushi suggestions. Be creative
and use what you have on hand. As always thanks so much for watching this
video. To find out what I’m working on during the week, follow me on Twitter or Instagram! Bye for now!

94 comments on “Vegan California Rolls for Beginners [+ uramaki technique]”

  1. NOLA Vegan Girl says:

    This looks so good! I've been wanting to try my hand at making sushi at home. =) I'm going to try this soon.

  2. Anapudz ASMR says:

    Amazing 🙂 Oh, and you call them scallions! I thought that was just an Irish thing? x

  3. Medli says:

    I've never heard of that kind of tofu before. Looks gooood. The rice tips were super helpful too!

  4. Carlos Pérez says:

    Looks delicious! I haven't ever tried "real" sushi cause I never liked fish, but I'll try this for sure!

  5. The Veggie Nut says:

    Thanks for this, I suck at making sushi, it always falls apart. I need one of those roller mats, I can never them anywhere. Does this work with sticky rice? 

  6. The Veggie Nut says:

    I never saw that kind of tofu before. Not all are vegan? What do they put in it? All tofu should be vegan! 

  7. easy2bvegan says:

    I have to try making sushi, the place we go is a little spendy, so this would be much better! Thank you for sharing this, you make it look so easy 🙂

  8. Kei nothern Tokyo says:

    avocado, cucumber, soy-glazed shiitake mushrooms, and koya-tofu.
    these are perfect! please try once 🙂

  9. HuongBui Cooking says:

    Hi Mary, love your vegan videos^^, you gain 1 more subbie :). I just wonder if the nutrients are lost when we rinse the rice until the water is clear?

  10. MsWannabeGamer Ⓥ says:

    I'm so bad at making these. The filling slides out of the rolls very easily because the seaweed is smooth, so I accidentally squeeze it all out when I try to grab a piece. Regular sushi I can do.

  11. High Carb Health says:

    This look great! I must give this a try. Not sure how I will go with the rice on the outside though.

  12. Laura Castillejos says:

    I paid a ridiculous amount for a cucumber roll last night. I told my husband I need to learn how to make these with the rice on the outside. My 10 year old who has watched all of your videos said, I bet Mary has a recipe video! Lol and here I am 😀 You explain things so well! Thank you 🙂 <3

  13. SoulMan says:

    I love the way you prepared the mat for use and that's a nice idea. Sushi is so appealing to the eye as well and these looked like art. Nicely done :O)

  14. Kai McBeth 2 says:

    Making sushi with country music in the background, nice! haha

  15. Dominick7 says:

    @Mary's Test Kitchen Hi thank you for this great video, all of the ones I've seen have been really good, but unless I'm blind I didn't see in the description or notes what the vegan replacement is for rice vinegar though. Was hoping you could add that to let us know? Was also wondering a possible replacement for the salt (low or no sodium) and as a separate curiosity what you'd consider good replacements for garlic that don't smell. Am trying to make Sriracha to try to make at home in order to avoid the Xanthan gum in the ones in stores, with as many organic and raw ingredients as possible, but as mentioned, don't like the smell from the garlic. Any help appreciated. Thanks and hope you had a good holiday.

  16. Olivia McDonald says:

    I always look forward to your cute happy voice lol 😊

  17. CreatedByLiz says:

    is there anything you know of that you could replace the nori part with?

  18. Rocky s Mum says:

    So many great Recipes, i'm subscribing! Thanks. 

  19. Life is Amazing As A Plant Based Vegan says:

    Vegan Veins made a couple of videos on why Nori and sea Vegetables are NOT Vegan. http://youtu.be/sGoodattzTw
    http://youtu.be/oDW1qgYmbaQ
    After watching these Videos, I no longer consume NORi or any Sea Vegetables.
    YOU can make Sushi with NO Nori and using Collard greens instead.
    http://youtu.be/YLg9KsL0Jt8
    No need to rape the sea or take away (steal) the Sea Animals food (sea vegetables). We have plenty of vegetables on land.

  20. Moist and Squishy says:

    I thought white sugar is NOT vegan…

  21. Aubrey Nicole says:

    Wow great tutorial …. super helpful thanks !!!

  22. Mr. Stephan Wood says:

    The starch is what makes the rice sticky. Washing really isn't necessary.

  23. Anmol Bansal says:

    great video!

  24. Nolwenn Petitbois says:

    I have never seen Q-Tofu before. I know you lived in Vancouver in the past, did you find some here ? If yes, I'd love some tips :p (I saw your substitutions suggestions, but I am just curious to try something new). I could live on japanese food.
    Thanks a lot ! (I hope your hand is feeling better)

  25. Naomi And The Crew says:

    lol,

    well lies

  26. ॐ Makavellian Mind-Trix ॐ says:

    Hi! Looks delish… is it necessary to add vinegar & sugar to the rice?

  27. Anny Hoang says:

    do you not need to cook the tofu?

  28. Kimberly Parker says:

    looks good clean stove and pots next time.

  29. Kimi Girl says:

    At 3:17 I thought you said "you can use a spatula…or just your damn hands!!" and I was like woahh xD this looks delicious though!!

  30. hmj414 says:

    I love avocado <3 haha I usually the rice with sesame oil and salt that I can't get used to it with vinegar XD

  31. Lucas Correia says:

    Very nice!! I want to give you a tip. If you prepare a few of water and salt and, wetting your hands and knife, rice does not fall down from nori. Congratulations from Brazil.

  32. Kris Shakty says:

    you video are awesome thank you!!!!

  33. Pepe Le Pew says:

    All is awesome until you hack that beautiful delicate roll with a serrated knife. Ouch! Remember, keep your knives very sharp, its the safest way to go and you never know when you need to slice sushi, cheers (^.^)

  34. Sasha K. says:

    I can skip the salt and sugar and just add the vinegar instead?

  35. Michael says:

    "now press the rice down firmly, you can use your spatula or just use your damn hands", its what I heard and I'm sticking to it.

  36. Nicole May says:

    Your voice sort of reminds me of Ms. Birdy from webkinz

  37. Joe Henry Ryan says:

    I love this! Thanks! gonna make this tonight!

  38. Jessie Belle says:

    " you should peek like me. i couldnt help it, i always peek !" lol me too hhahaha i found this so funny

  39. Tessa Smith says:

    where can you get a bamboo roller ?

  40. nuncamiolvido says:

    Going to make for lunch and dinner tomorrow thank you. Looking forward to this diet

  41. Cássi de Souza says:

    love your videos! could you please talk a little bit slowly? hiihihih im not american and its naturally fast the way you speak…i really want to understand and learn more with you and fot that i have to watch the video about 3 times lololol …u are excellent! thanks a lot (:

  42. Saved By Grace says:

    Dumb question but can you substitute the white rice for the brown one? First of all it's healthier and second I stopped using the white one, for health reasons, I think it would look weird though lol tfs.

  43. enlightenedthoughts says:

    drooling! yummmmmm

  44. Justin Holt says:

    Iies!!! Lol

  45. Marlen Deluna says:

    well… LIES

  46. Peaches 50 says:

    I just made these and they turned out awesome!  Thanks so much for this video.

  47. Vacheli Iyer says:

    Don't pour the water away. It's excellent as a toner or to rinse your hair.

  48. Colton Spare says:

    Pro tip put the rice roller in a 1 gal plastic bag and zip it up when you are done wash the bag off and store tell next time

  49. Kim's Dragons & Fairy Tales says:

    Thanks for your video.
    You can also leave the plastic around the sushi, when cutting…
    Then take it of.

  50. P. T says:

    Could you use regular rice? Or brown rice? Or quinoa?

  51. Strange Fruit says:

    Good beginner advice – bit , as you know – you could have done better in some areas. Bet it as still delicious though !  🙂

  52. Strange Fruit says:

    4:05 –  nOOOOOooo, ONE cut with a sharp blade in the tradition !

  53. Christy S says:

    ANY ARMYS HERE (; 😂❤️❤️❤️💯😫😫😍‼️

  54. Noora نورة says:

    Thank you!

  55. Jolin Sundgren says:

    to bad i use L, dl, ml and cl is there a website that can transfer cup and such?

  56. Grill Wasabi Sushi Channel says:

    nice

  57. Austin Gulotta says:

    Heeyyy, I got Extra Fancy rice too! 😀

  58. Almedina Harbaš says:

    But I heard that Nori isn't vegan?

  59. A.C.S says:

    I successfully failed. I don't think I used enough rice

  60. ScorpiusBlue says:

    I hate to waste food but I forgot to rinse the rice beforehand and now I have 3 cups of starchy rice. What could I do to save this?
    With the new batch of rice I made veggie maki rolls and some with Sophie's Vegan Coconut Shrimp… so good !!!

  61. ASMRyouVEGANyet? says:

    can't you use the rice water as a toner?

  62. maremacd says:

    Rice goes bad if not cooled quickly? How?

  63. Frank Valentine says:

    you don't put rice in the freezer or fridge. that's how it gets hard. I've left rice sit out for a day already and it was fine for making more sushi.

  64. Maryam Abbani says:

    your voice is very soft and relaxing.

  65. Zephie lovet says:

    I have a question. can you use artificial crab?

  66. Carrie Tentori says:

    now that i've made 8 rolls, which have all fallen apart when i cut them, does anyone have any suggestions about what to do with all of the food that is in crumbles? i can't afford to throw it away…

  67. Mekai tucker says:

    00:28 WELL LIES😭😭😂😂 I'm dead

  68. Anthony Chamberland says:

    overall a smooth and pleasant presentation

  69. Yanping Huang says:

    Thank you for sharing .

  70. canada painter says:

    what is the best rice for sushi?.. I made some just now but after rolling all fell apart…

  71. Kyla Crawford says:

    Thank you for a video today, I needed your cheeky relaxing voice today. ^______^

  72. Corjean M says:

    Well Done, Worth Watching

  73. music is my life says:

    I don't have veggie tofu but I have regular tofu. Maybe I can marinate it🤔

  74. M S says:

    do u have to put sugar ?

  75. Jamie Marie says:

    Some sugars are not vegan and contain bone char. Be careful with these ingredients if you are new to this.

  76. Julie Trujillo says:

    Your demos are the best!

  77. Santana Marciano-Rey says:

    What the hell is this monstrosity?

  78. Emily Walker says:

    No rice cooker 😱 also some advice get a glass lid , so you can see how it looks without having to lift the lid up.

  79. Jamie Giordano says:

    It looks Delicious!! Is Nori also know as Seaweed or is it something else? Curious because I never had sushi. Would love to try the Vegan way, 😊

  80. Rob Ford says:

    When you are doing intimate things like boiling rice , no peeking….

  81. ferretfreaky says:

    and you shouldn't peek like I did, but I couldn't help it I always peek……..bahahahaha

  82. Gursimran Chhina says:

    Hey!! I noticed you mentioned that your knives aren't super sharp. I think I have something for you that would make the sushi making and general cooking in the kitchen much much easier, faster, and overall way better! This isn't a scam or anything I actually work with Asian style cooks, culinary kitchens, as well as the average person who cooks. I'd love to talk to you about it! It'll literally take one reply on this comment 🙂

  83. Eugene Wong says:

    Mary, maybe you can try making a sushi filling from tapioca starch as seen in this video.
    https://m.facebook.com/groups/1504318369588752?view=permalink&id=2087535667933683&fs=2&focus_composer=0&ref=opera_for_android_speed_dial&notif_t=group_highlights

  84. Jasha Jain says:

    nori seaweed is not vegan

  85. Yasumi Ⓥ says:

    for bonus points: roll the finished maki in bread crumbs before cutting!

  86. Yasumi Ⓥ says:

    the rice going bad thing is weird for me :/ I've found that rice prepared with vinegar always lasts a long time in room temperature (but other rices that dont have vinegar like indian, arabian, etc spoil almost overnight) what I love about sushi rice is that I could leave it in the rice cooker for 5 days and it would still taste the same. there's always some condensation on the sides of the pot but the rice never seems to spoil for me….?

  87. jenna c says:

    Pls go watch my vegan day in the life and subscribe!! https://youtu.be/oz04VgpkINQ

  88. J P says:

    Thanks for this

  89. 8472 says:

    Thank you for mentioning the water needed to be rinsed. For years I tried finding recipes to make rice taste like "restaurant rice" but all the instructions left out the rinsing part. Finally I bought a sushi kit from a Japanese company and their directions included rinsing the rice. If you don't do it your rice will be starchy and mushy.

  90. Zeest Moonstone says:

    Can you make a video on how to make the veggie or any other kind of basic flavoured tofu as well as puffy tofu or tofu skins? ♥️
    Some of us live in countries this stuff as easily accessible.

  91. woofii * says:

    Do u have to use rice vinegar?

  92. Angie Gomez says:

    Where can I find that veggie tofu?

  93. Stefan Levorsen says:

    looks as they falling arpart to esy,, spend more rice

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