Vegan Sushi Monday!

Happy Monday Everyone!


Well it’s back to reality for this chick! I’ve been off work for two weeks in order to prepare for and celebrate my wedding, and then to bask in the glow of marital bliss! My husband and I decided to take our Honeymoon on spring break of this year, so we went on a small road trip to Eureka Springs to celebrate the New Year instead. We found a really adorable bar called Squid something. I felt like we were in Europe the entire time. This small town in the middle of the mountains is a lot of fun for a weekend getaway! Alex also decided to go vegetarian after our wedding, so we enjoyed finding so many awesome vegan and vegetarian options everywhere. If you are looking for a cheap trip with good food and fun, you should check it out! The closest airport is in Fayetteville, AR, which is about one hour from Eureka Springs. But back to my sushi recipe!

I LOVE SUSHI! I was really worried about never getting to eat it again, as I had never had a vegan roll before. But Doctor/Lady/Professor Google is a beautiful tool for a new Vegan. You can honestly find anything vegan nowadays. And coincidentally, you can find anything on Google. I have discovered that my vegan options taste so much better and I’m not loaded with guilt by my healthy subconscious or love for animals. So I simply googled “Vegan Sushi” and BAM! Awesome ideas. I also just received my Happy Herbivore Abroad by Lindsay Nixon (find it on Amazon for $11.13!) cookbook in the mail, which is awesome! I encourage everyone to at least view her website:

Materials Needed

I discovered I needed a few things to make my own sushi. The list includes a bamboo rolling mat, a wooden flat spoon for the rice, chopsticks (if using), Nori Sheets, desired fillings, and of course Sushi Rice (muy importante!). I got my bamboo rolling mat and wooden spoon from Whole Foods in the same package. I can’t remember the exact price, but it wasn’t more than $10 and it works just fine! I also bought the Nori Sheets (10 pack for $3), sushi rice ($4 bag) and all fillings at Whole Foods.


Forgive me for not knowing the correct sushi terms for my rolls, but these are the fillings I used inside of the basic sushi roll that was simply a nori sheet with sushi rice inside with the filling.

  • Avocado (Optional: Add Vegan Mayonnaise, Earthbound Brand)
  • Avocado and Cucumber
  • Mango and Vegan Cream Cheese (Tofutti Brand)
  • Mango and Avocado
  • Mango and Strawberry (Optional: Vegan Cream Cheese)
  • Carrot, Cucumber, and Avocado
  • Tofu and Anything!
  • Bell Pepper and Vegan Cream Cheese

Get creative! Use vegetables and fruit that you enjoy and make up your own rolls. It’s a lot of fun and delicious!


  1. Make the sushi rice by putting one cup dry sushi rice in a medium size pan and adding 1 1/4 water to it. Boil then cover and reduce heat to simmer for 15 minutes.
  2. While sushi rice is cooking, mix 1/3 cup Vinegar, 2 tbsp Sugar, 1 tsp salt in a small saucepan until just boiling. The sugar should begin to disappear when it is ready.
  3. Place sushi rice in a large bowl with the wooden spoon and pour the sauce over the rice. DO NOT use metal, as it does not handle well with vinegar. Also remember to continuously wet the spoon and your hands while handling the rice, because it is very sticky. Simply fold the rice over and over with the wooden spoon until well mixed.
  4. Place a Nori Sheet on the flat side of the bamboo rolling mat (Shiny side down, so the rough part is facing you).
  5. Place a handful of the rice at a time on the nori sheet, leaving an inch or two at the top with no rice, for rolling. It should look similar to this: Image
  6. Then place your fillings at the bottom, in a straight line. Make sure they are thin for easier rolling. Image
  7. This is the tricky step: hold the ingredients at the bottom of the roll with your middle and ring fingers while using your thumb and index to roll the bottom of the roll up. Tuck the ingredients inside as your roll over them and then pull your bamboo mat out slightly as you continue rolling, to prevent it from becoming part of your sushi roll! Continue rolling until you are left with a nice, tight sushi roll and then cut it into sections with a serrated knife. Use any toppings you like over the roll, or just eat it plain with a little soy sauce. Enjoy!Image

In the photo above, my husband made stir-fry and vegan spicy mayo while I made the sushi! I will have to get the recipes from him later. I hope you all have a wonderful Monday!


Happy New Year and a Juice Recipe!

Good afternoon bloggers!

It’s been a long time since I posted, my apologies. Since my last post, many things have occurred:

  • I finished mImagey first semester of graduate school in the MBA program
  • I enjoyed Christmas with my loved ones
  • My new Brother and Sister-In-Law from Guadalajara stayed a week with us (Las extrano MUCHO!)
  • Arkansas had it’s first white Christmas in a very long time
  • We rang in the New Year in Eureka Springs
  • Lastly, I went Vegan! 

HAPPY NEW YEAR!!!!!!!!!!!!!!!!!!!!


Thus, I’ve been a busy little lady. I am happy to say that I have been 100% Vegan for six straight days now… and I LOVE how I feel. Unfortunately, I haven’t had much time to work out, but I am looking healthier already. I am also juicing in place of one meal a day. My mom bought us an awesome juicer for Christmas, the Breville Juice Fountain from the documentary Fat, Sick, and Nearly Dead. It rocks. Allow me share my favorite juice recipe now:

Green Apple and Carrot with Ginger

(Makes 4 Servings) 

5 Green Apples

10 Carrots

1-2 knobs of Ginger

Handful of Green Kale

I hope you enjoy this recipe as much as I do! It fills two tall glasses perfectly to be enjoyed with your loved one. Juice is packed with the most nutrients immediately after it is made, so drink it quickly! It’s also best to start juicing with fruits and vegetables that you enjoy the most. I’ll be back shortly to post my next recipe: Vegan Sushi! I hope you have a wonderful and fulfilling end to your weekends. 


Much Love,