Vegan Sushi. It’s So Easy! And Delicious!

Who’s up for some Su Su Sushi? Join today’s guest Vegan Coach Kylie, Kylie Gail Garcia, for #LunchBreakLIVE as she makes some delicious homemade sushi from scratch! Made with fresh veggies, kelp noodles, and seaweed! Kylie’s main focus is being a professional full-time health coach and trainer, while in her spare time, you’ll catch her at a local sanctuary, VegFest, animal rights’ conference or animal vigil organized by the global Save Movement.

Here is a little more about our guest Kylie, taken from her website:

“Due to a profound healing experience that began with plant-based nutrition, Kylie Gail Garcia became interested in how she could help others live vibrantly through movement, nutrition, and lifestyle, as well. She is now a Vegan Health Coach, Personal Trainer/Fitness Instructor, YouTube Content Creator & Animal Rights Activist.”

If you are interested in learning from Coach Kylie, she has an upcoming talk in June.  Learn more HERE.

Now let’s check out the amazing sushi Kylie made on #LunchBreakLIVE.  

The Recipe:

Raw Vegan “Sushi

Ingredients:

• 6-8 sheets of raw sushi nori

• 1 package of Kelp Noodles

• 2 limes

• 2-3 green onions

• 1 handful cilantro

• 1 red bell pepper

• 1 ripe mango

• 1 large avocado

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• 1 cucumber

• 1 jalapeno (optional)

• Miyoko’s Cream Cheese (optional)

• 1 cup of fresh orange juice

• 1 TBSP raw agave nectar

• 1 peeled thumb of raw ginger, grated

• Red pepper flakes (to taste)

• Coconut aminos (optional)

Method:

Rinse and drain the kelp noodles. Squeeze the juice from one of the limes over them, then squeeze them with your hands for about a minute until they begin to become soft. Chop up cilantro and green onions and throw them in the bowl with the kelp noodles. Fold them in using your hands. Set aside.

Prepare red bell pepper, mango, avocado, cucumber and jalapeno by slicing them into strips. Begin building your sushi by first lying down a sushi mat, then placing one sheet of nori on top. Take a small handful of noodles (squeezing hard to release excess liquid) and spread them out in the middle of the sheet. Quickly place 2-3 slices of avocado, 2-3 slices of mango, 2-3 slices of red bell pepper and 2 slices of cucumber horizontally in the middle of the noodles. If you desire, you can also add 2 thinly sliced pieces of jalapeno and add some Miyoko’s cream cheese. Now, using the sushi mat, roll the sushi with a gentle “tucking” motion at the end towards the filling. Then readjust and complete the roll. It can be helpful sometimes to lightly wet the end of the sheet (furthest from you) before rolling so it sticks better.

Using a sharp knife, slice the roll into 6 pieces. Place them on a separate plate. Repeat this process 5 or so more times to use all of your kelp noodles. Set the sushi aside.

For the sauce, combine orange juice, juice of the remaining lime, agave nectar, ginger and red pepper flakes (if desired). Still well.

You can also just dip in coconut aminos if you prefer more savory!

Enjoy!