Vegan Sushi for Breakfast

Can you still call it breakfast and be eating at 1 in the afternoon? Well, it’s the first day of my holiday break from school. I slept until 11, I’m still in my pajamas as I write this, and I can call it breakfast if I want to.

I have an insane list of things to do. You know, all of those things that you can never do, because you,… you know, you have a job, and a commute, and bills, and life! I have to go to the dry cleaners, Target, finish up my Christmas list, laundry, etc, but what did I do when my eyes opened up this morning? I went straight to the kitchen in my jammies and started making vegetable sushi. Priorities…

Don’t do this activity if you are in a rush. Come on now. From beginning to end, it’s about an hour, and I still have to clean up! All the ingredients are simple, but the preparation is elaborate, tedious, and yes, fun!

You need:

for the sushi:
1/2 cup white jasmine rice (I used TJ’s)
1 small beet
3 tiny baby carrots cut in half (lol, this is a tiny recipe for tiny food)
1 Persian cucumber
garnish with shredded ginger and lime slices

for the avo dipping sauce:
1 avo
juice from 1 whole lime
10 or so cilantro sprigs
Sea salt to taste
(Just blend it in the blender! That’s it!)

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I sliced the cucumber while the rice was cooking. As the beets were boiling, I ladled out some of the purple juice into a bowl with the cooked rice.

A fair amount of frustration (and anticipation and excitement!) went into this colorful photo! I had to do a couple re-dos on the roll-ups. I know I’m not technically using sushi rice, so it wasn’t very sticky. The trick was getting everything to balance against each other on the tray, or else they would unravel.

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With no background in making sushi (ever), I did my best and ended up with a yummy, light, healthy, meal to brighten up this totally socked-in day in SF. Some of my colleagues at work are bonafide sushi chefs, so I’ll ask them for tips before I attempt this again. So much fun!

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This is light enough that I’m heading to yoga now. Then I’ll eat something a little heartier afterwards. The good fats from the avo dip should keep me going until then.

Everyone who knows I’m a serial hashtagger can expect that I’m going to have a field day with this on Instagram. Between being gluten-free, dairy-free, vegetarian, and healthy, the hashtag possibilities are endless!

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6 Comments on “Vegan Sushi for Breakfast”

  1. anisakazemi December 19, 2015 at 08:10 #

    Wow! So so pretty!

    • Marisa LaValette December 19, 2015 at 09:24 #

      Thanks for visiting the site! Please subscribe to stay up to date with cooking adventures! Happy New Year!

  2. Lisa Young December 19, 2015 at 14:30 #

    Very cool! I think the cucumber makes the dish!

  3. pinkiebag December 19, 2015 at 15:07 #

    Wow, such pretty colours snd sounds yummy. Thanks for sharing.
    http://pinkiebag.com/

    • Marisa LaValette December 19, 2015 at 15:09 #

      Thanks so much for visiting my site! Stay tuned into my colorful culinary adventures by subscribing. Happy New Year!

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