Finding out that I can make this, and that it is easy and pretty cheap, is a huge development in my culinary life. I made enough veggie sushi for like 4 meals all in one go! Pictured here are both the kinds I made tonight: cucumber avocado and spicy mushroom. The spicy mushroom well surpassed my expectations. I sauteed some shiitakes in hot chili oil and sambal. The result tastes alot like cooked eel, but it's just a non-fattening mushroom! I love it!
I hadn't realized until I did this how much of a contribution the nori makes to the flavor of the sushi. I had mentally always thought of it as a tasteless starch that held the rice together, but it actually has a pretty strong taste that I realize I've come to associate with better sushi.
I'm not sure I'm 100% happy with the preparation of the rice that I used here: I think it could probably use about twice as much vinegar as I used (3 tblspns for 4 cups of rice). A cursory review of the internets reveals that indeed this preparation called for much less vinegar than is typical.
I'm glad I did this practice run. I found out how long it takes (2 hours for 5 rolls), that I can do it, that I need to stuff more rice and fillings in than I initially started out doing, and make sure they are sticking out the ends or the ends will be all nori, and that the mushroom idea I envisioned does come out well.
I think the final menu for the festive vegetarian challenge is going to be:
Tempura Green Beans
Sushi (some cucumber avocado, some mushroom.)
Cold Sesame Egg Noodles
Tres Leches Cake
God, I'm so glad I learned how to make sushi!