Preparation Time: 25 minutes

Today's vegan recipe of the day is for all of you seafood lovers out there. Today you will learn how to make home-made vegan sushi that tastes every bit as marvelous, if not better than, the sushi you're used to eating from high-end sushi bars!

This vegan recipe, just like every other vegan recipe of the day, is not one of my own, but one contributed by passionate vegans from the community. If you would like your recipe featured on my blog, please email it to jackalhead@live.com along with a picture of it.

Ingredients:

1. Pickled ginger, to serve with

2. 1 romaine lettuce heart

3. Wasabi paste, to serve with

4. 20 asparagus spears, trimmed and blanched

5. 1 small red onion

6. 1 plum tomato, seeded

7. 1 avocado

8. 1 cucumber

9. Sesame seeds, for sprinkling

10. 10 nori sheets (dried seaweed), halved

11. Salt

12. 3 tbsp. sugar

13. 1/3 cup rice vinegar

14. 3 cups short-grain Japanese rice, rinsed

Directions:

1. Prepare your rice by combining it with 3 1/4 cups of water in a rice cooker and cook according to the rice cooker's instructions. Your goal is to cook the rice just until it becomes stick, but firm. If you don't have a rice cooker, you can use a saucepan.

2. Fold in your rice vinegar.

3. Mix your vinegar with sugar and 1 tsp. of salt in a saucepan on medium heat. Stir well until the sugar has dissolved.

4. Once your rice has been cooked, pour it into a large bowl and drizzle just a quarter of the total yield of your vinegar mixture over it.

5. Fold the rice with a spoon to gently break up clumps or wads of it sticking together. Take extra care not to damage the rice grains, as they are fragile.

6. Fold the remainder of the vinegar mixture into the rice and let it sit to absorb for 4 to 5 minutes. Spread out the rice, once the time has elapsed and the absorption is complete.

7. Place a sheet of plastic wrap over the top of a sushi mat and place half of a nori sheet, with the rough side facing up, on the mat.

8. Get your hands wet under the sink faucet and scoop a handful of rice onto the nori. Firmly press the rice to spread it evenly across the surface of the nori until it has covered it completely. Sprinkle with sesame seeds and continue to wet your hands under the facet as you go.

9. Peel your cucumber and slice it into matchsticks. Your goal is to get it as close to paper-thin as possible. Thinly slice the avocado as much as you can as well and do the same to the tomato and red onion.

10. Peel the tough ends of your asparagus.

11. Add the filling that you've just created to the top of your sesame seeded rice.

12. Carefully flip the rice / seaweed over so the rice side is now on the bottom (on the mat), with the short end of the seaweed facing you.

13. Spread some wasabi approximately one-third of the way up the nori. It's very spicy, so don't use too much -- unless you like that sort of thing!

14. Nicely place a few slices of cucumber, avocado, tomato, onion and lettuce in a tight pile in the lower third region of the sheet

15. Roll the sushi in a direction moving away from you with your hands, tucking the veggie filling in as you go.

16. Re-position the sushi mat from underneath your roll to the top of it and press it into a rectangle-shaped log.

17. Slice the sushi log into however many rolls you would like. 4 to 6 rolls is recommended for quality.

18. Repeat these steps with your remaining rice, nori and veggies.

19. Set your finished rolls out on a plate and serve with pickled ginger for added flavor and nutritional benefits.

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