A lot of people think sushi is all about raw fish, but it doesn’t have to be that way. In fact, the word “sushi” actually refers to the seasoned rice which can, but doesn’t have to be, paired with seafood.
If you’ve never tried making your own sushi, I definitely recommend giving it a go — It’s fun, cheap and you can get creative with what fillings you add.
Today I’m sharing this twist on classic veg maki rolls, with sweet potato, beetroot & ginger tempeh — my favourite for the winter season!
You won’t find the recipe here though as I’m guest posting on Running on Real Food! Go check out the recipe and, if you’re not familiar with Deryn’s blog, make sure to have a good browse while you’re there.
Mmmm, love everything about this recipe!
We just recently hosted a Garden Sushi event at the raw food place I help out at. For a first time event, they were hugely successful. It was sold out; and the owners Kat and Emily are thinking of a larger venue next year. And the sushi, well, it was beyond amazing. We were so impressed with the creativity of the local chef they brought in. Inspired me to want to create my own. This recipe will make a great first attempt! Thanks for satisfying my request to the Universe!
I have actually never eaten sushi in my life, of any kind! It always grossed me out, but now that I’m vegan and seen all the different ways it is made, I would probably like it! Going to check out the recipe!
your sushi looks fantastic - love the tempeh addition and the colour of the beetroot - makes me feel shamefaced about my boring old sushi with just rice - must try harder!
Looks incredibly amazing and colorful. Love your twist on classic maki sushi, ginger tempeh sounds so good in sushi! I’ll check your guest recipe out, thank you for sharing, Emma!