High-Protein Vegan Sushi Rolls
Ingredients
- 150g Vgteam Seitan Kolbasa Classic
- 4 sheets nori
- 400g Japanese pearl rice / sushi rice
- 2 medium carrots
- 1 cucumber
- 80–100g Japanese pickled daikon (optional)
- 3 tbsp sushi rice vinegar / plum vinegar
- Salt, to taste
- Water
- A small amount of cooking oil
Preparation
Step 1
Prepare the sushi rice Cook the Japanese pearl rice in a rice cooker or pot with water and a little salt. For sushi, you want the rice to be slightly stickier than regular steamed rice, so adjust the amount of water if needed according to your rice. Once the rice is cooked, season it with the sushi rice vinegar or plum vinegar and gently mix. Close the lid and allow the rice to cool. The rice should be cool and moist, but not wet, warm or hot before rolling the sushi. This helps the nori stay crisp rather than becoming soggy.
Step 2
Prepare the vegetables Peel the carrot and cut it into long, even strips with a long square or cylindrical shape. Bring salted water to a boil and blanch the carrot until just tender while retaining some bite. Drain thoroughly, then toss the carrot with a small amount of cooking oil. Set aside to cool. Cut the cucumber and Japanese pickled daikon into long, even strips. Try to keep all the fillings as similar in shape and length as possible. If a vegetable isn't long enough, focus on keeping a consistent shape and thickness so the filling sits neatly inside the roll.
Step 3
Prepare the Vgteam Seitan Kolbasa Classic Cut the Vgteam Seitan Kolbasa Classic into long, even strips, matching the shape and size of the vegetables as closely as possible. Arrange the strips on a baking tray and bake at 190°C for 10 minutes. This helps the Kolbasa become slightly firmer, giving it a better texture and making it easier to use as a sushi filling. Allow the Kolbasa to cool slightly before assembling the sushi.
Step 4
Prepare the vegetables Peel the carrots and cut them into long, even strips, ideally matching the shape of the Kolbasa. Bring a pot of salted water to the boil and blanch the carrot strips until just tender while still retaining some bite. Drain well, then toss the carrots with a small amount of cooking oil. Allow them to cool. Cut the cucumber and Japanese pickled daikon into long, even strips, keeping all the fillings as similar in size and shape as possible. Chef’s Tip: If a vegetable isn't long enough to make a full strip, simply focus on keeping the pieces a consistent shape and thickness so they sit neatly inside the roll.
Step 5
Assemble the sushi Place one sheet of nori on a bamboo sushi mat, with the rough side facing upwards. Spread a thin, even layer of the cooled sushi rice over the nori using a silicone spatula. Gently press and spread the rice evenly without crushing the grains. Leave a small strip of nori uncovered along the edge closest to you. This space is important for the first wrap — when you fold the nori over the fillings, the exposed nori will come into contact with the rice and help secure the roll. Place the Vgteam Seitan Kolbasa Classic, carrot, cucumber and Japanese pickled daikon on top of the rice, leaving enough space at the edge closest to you for the first grip. Arrange the fillings in a neat, compact line. It’s fine if some fillings extend slightly beyond the edges of the rice, as the ends will be trimmed after rolling.
Step 6
Roll the sushi The first roll is the most important. Lift the bamboo mat from the edge closest to you and firmly fold the nori over the fillings, using the mat to create a tight first grip. Gently press and squeeze the roll so the exposed nori at the first edge sticks to the rice and secures the fillings inside. Continue rolling forward, using the bamboo mat to keep the roll tight and even. Gently squeeze after each turn to maintain its shape. Once fully rolled, give the sushi one final gentle squeeze with the bamboo mat to create a firm, neat roll.
Step 7
Slice and serve Use a sharp, slightly damp knife to cut each roll into even pieces. First, cut off a small piece from each end to create clean edges. Don't throw the ends away! ♻️ Eat them as the chef's treat, or chop them up and add them to a bowl of miso soup for a simple zero-waste meal. Continue slicing each roll into even pieces, wiping and re-wetting the knife between cuts if necessary. Serve immediately while the nori is still crisp.
Step 8
Chef's Tips ● Keep the sushi rice cool and moist, but not wet or warm. This helps the nori stay crisp. ● Use a silicone spatula to spread the rice evenly without crushing the grains. ● Keep all the fillings long, even and similar in shape so the roll is balanced and easier to seal. ● Position the fillings closer to you, around two-thirds of the way across the rice, rather than directly in the centre. ● Always leave a small section of nori uncovered at the far edge so you have enough nori to seal the roll. ● Don't overfill the sushi. A compact filling makes a much cleaner and more secure roll. ● Baking the Kolbasa at 190°C for 10 minutes gives it a slightly firmer texture that works particularly well inside sushi. ● Use a sharp, slightly damp knife for clean slices. ● Save the cut-off ends — they're perfect for eating straight away or adding to miso soup. Zero waste, maximum flavour! ♻️🌱 The secret to beautiful vegan sushi? Cool, properly seasoned rice + evenly shaped fillings + the right filling position + a firm roll. by Katie Tang Čábelka 👩🏻🍳 @katie_tang_