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Dec 4, 2006 09:30 PM

Vegetarian Sushi

This post on the Boston board mentions

"My vegetarian girlfriend was a somewhat reluctant sushi eater, until she discovered the sweet potato tempura maki."

Another unique and addictive vegetarian sushi is Ume Shiso Maki. The tart flavor of the plum paste combined with the unique shiso flavor- yum!

Any other recommendations that might appeal to a reluctant vegetarian?

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  1. I love avocado sushi, the creaminess of the avocado works really well. Throw in cucumber and you'll have a nice dynamic of crunchy and smooth.

    1. Given the state of fish used here for sushi, I eat only vegetarian rolls in Japanese restaurants, Oshinki rolls, Kappa Maki, Kampyo roll.

      Futo Maki. What a treat.

      It's healthier than eating what I consider to be bait or chum, and much tastier, I suspect. Americans have been sold such a false bill of goods about what raw fish is all about.

      1. Fake crab. This is something that you either like or don't. Fake crab is one of the best best proteins you can eat.

        2 Replies
        1. re: Lori SF

          It not vegetarian though! At least not the stuff I've seen. The only fake crab around these parts is made from Alaskan pollock.

          1. re: Atahualpa

            I'm trying to remember who makes it, but there is a soy based fake crab.

        2. Walnut maki (sorry, don't know the Japanese name, if there even is one) is nice, if you can find it. It's savoury-sweet, usually with a bit of syrup to bind the walnuts together, and crunchy. A nice contrast to the more vegetable-ish fare.

          1. I like inari sushi (in the tofu pouches) and tamago. Though the best roll I had combined asparagus, sweet potato, gourd and tempura crumbs...

            3 Replies
            1. re: piccola

              Both inari and tamago-zushi are made with fish broth (dashi). If you are a die hard vegetarian, I would inquire about these dishes from the restaurant before ordering. I've never heard of either of them made without dashi, but there may be places.

              1. re: Silverjay

                There should be some places. I know of a few here in Toronto that use a dashi-konbu (made with konbu-kelp) that doesn't include bonito at all for the tamago. For inari, most/all places use are using premade sheets that are also pre-seasoned. One brand (one of the canned brands) doesn't use dashi in the flavouring marinade -- so, do ask.

                1. re: Atahualpa

                  I always order from the same place and I know they don't use bonito. But if I'm buying, say, from the supermarket, then I read the ingredients.