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Vegetarian Sushi

Chris VR Dec 4, 2006 09:30 PM

This post on the Boston board http://www.chowhound.com/topics/348219 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?

  1. u
    usr.bin.eat Dec 7, 2006 05:27 AM

    Natto of course.

    1. limster Dec 7, 2006 04:22 AM

      I love gobo/burdock root.

      1. pescatarian Dec 5, 2006 02:19 PM

        I make veggie sushi at home, which is really quite easy once you get the hang of it and you get a lot more sushi for your money. One of my favourite versions I make is a combination of julienned mango, green onion, cucumber and avocado. I'm sure not what purists would eat - but it tastes good :)

        1. p
          piccola Dec 5, 2006 04:32 AM

          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
            Silverjay Dec 5, 2006 01:06 PM

            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
              a
              Atahualpa Dec 5, 2006 01:54 PM

              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
                p
                piccola Dec 6, 2006 05:15 AM

                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.

          2. sourisverte Dec 5, 2006 03:44 AM

            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. Lori SF Dec 5, 2006 02:07 AM

              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
                a
                Atahualpa Dec 5, 2006 03:27 AM

                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
                  jpschust Dec 5, 2006 01:45 PM

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

              2. a
                Atlantis Dec 4, 2006 10:04 PM

                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. f
                  foodrocks Dec 4, 2006 09:38 PM

                  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.

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