Vegan Sushi

Sushi was and always has been a delicacy for me. Sadly, when I went vegan, I went quite some time without it. In fact, it wasn’t until I visited Blue Sushi & Sake Grill that I got to think about the viability of vegan sushi.

There have always been meat-free sushi options, but it’s been very limited. Sushi is one of those things that you could make for yourself, but 99% of us go get it from restaurants or grocery stores. When we rely on others, we end up getting whatever the status quo is.

If you’ve ever had really good vegan sushi – especially the creative imaginative stuff – you’ll know it’s really not that different from, uh, regular (?) sushi. So much of what gives sushi its flavor and texture is already vegan, or easily made into vegan. Rice, nori (the seaweed paper), cucumbers, avocado, carrots, peppers, soy sauce, wasabi, etc. Taking the few things that aren’t – the seafood and some of the sauces – and finding or creating substitutions is not all that difficult. And since there are often so many textures going on, if whatever you replace the seafood with isn’t a perfect texture or taste match, it doesn’t really affect the experience at all.

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