Meatless Mondays...Sushi Rolls!

What?  You say sushi can't be meatless?  Look closely...these are absolutely meatless little bundles of sushi love. 

It all started last week upon returning from our Florida vacation, I ended up with a nasty head and chest cold.  So sick, that I ended up missing sushi night out with my favorite gals to celebrate my friend, Renee's birthday.  (I have to be really sick  to miss sushi, wine, and girl gossip!)  LOL!  Since I did not go and infect everyone else, I was still craving sushi like mad.  So, after a few days of coughing and sneezing, still being to sick to go out, I took matters into my own hands. 

Homemade Sushi! 

If you've never tried homemade sushi rolls, it is actually much easier than it appears.  Let your imagination be the limit as to the different combinations you can create.  This was an easy meatless meal, with the help of tofu,assorted veggies, including beets (didn't they almost trick you into thinking there was some raw ahi in there!?) we were set to roll.  Literally.  ;-)

So, you ask, what is that yellow stuff around some of those rolls?  It's our latest discovery at the Asian Market, soy paper.  We have had this at a few of our favorite sushi restaurants on various rolls, and finally found it recently in the market.  It is a fun change of pace, with a very light flavor and texture.  Great for making a few rice-less rolls, as it really sticks to whatever you lay on it.   Once, you have your fillings cut and ready to go, lay out a piece of nori (roasted seaweed) or soy paper, and spread with rice, leaving about half and inch, all the way around for edges.  Horizontally on the end closest to you, lay some of your fillings, fish, tofu, veggies, etc.  Then roll it up.  It might take a few for practice to get the hang of it, but the mistakes are just as delicious.

Mmm... after days of coughing and sniffling, a little wasabi was just what the doctor ordered!  I mean really, to me, it's all about the wasabi.  I'm not terribly picky about what's inside the rolls, because let's face it, they are just a vehicle to soak up that wasabi kick! 

Here's a little look at my first round...

Champagne and sparkling wines go great with sushi, but if sparkling isn't your thing, try either of these white blends;  Conundrum or Evolution as an alternative.  Both are excellent with sushi!