Authentic Japanese Vegan Sushi Feast: Miso Soup, Edamame Dumplings & Avocado-Cucumber Sushi Rolls

Allergens

Soy (from miso and soy sauce), edamame

Ingredients

• 1/2 cup dried wakame seaweed
• 4 cups dashi broth (vegetarian)
• 1/4 cup white miso paste
• 2 cups shelled edamame
• 1 avocado, sliced
• 2 cups sushi rice, cooked and seasoned with sushi vinegar
• 3 sheets nori seaweed
• 1 cucumber, thinly sliced lengthwise
• Soy sauce (to taste)
• Wasabi paste (to taste)
• Pickled ginger (optional, for serving)

Instructions

1. Begin by preparing the miso soup. In a medium pot, combine the dashi broth and white miso paste. Bring to a simmer over medium heat, stirring until the miso is fully incorporated. Add the wakame seaweed and cook for 2 3 minutes, or until softened. Next, prepare the edamame dumplings by blanching them in boiling water for 2 3 minutes. Drain and set aside. To create the sushi rolls, place a sheet of nori on a bamboo sushi mat. Spread a thin, even layer of sushi rice over the nori, leaving a small border at the top edge. Turn off the heat under your pot and allow it to sit, letting the rice continue to cook in its own steam. Place a few slices of avocado and cucumber along the center of the rice. Sprinkle a few edamame dumplings on top. Using the bamboo mat as guidance, roll up the sushi tightly into a log shape. Slice into 8 10 pieces. To serve, place a portion of miso soup and a sushi roll in each bowl, garnishing with additional edamame dumplings if desired. Serve with soy sauce and wasabi on the side, along with pickled ginger for an optional flavor contrast.

Chef’s Insight

Ensure the rice is at room temperature before rolling, and use a sharp knife to slice the sushi rolls cleanly.

Notes

This dish is high in fiber, low in saturated fat, and a good source of plant-based protein.