Vegan Sushi Recipe to Promote Blood Health

As an anemic vegan, I have spent a lot of time looking for alternative ways to get all the nutrients my body needs.

This past month I went to see a Chinese Medicine doctor, and he explained that my blood is deficient, meaning overall poor blood health, causing tight muscles, anxiety, fatigue and mind-fog. These symptoms had gotten worse as I continued to eat the not-so-nutrient-rich burritos and stir-fries I craved.

And so I began to research foods that help increase blood health and provide nutrients to my liver, a crucial organ in the body for detoxification of red blood cells and storing essential vitamins and minerals needed to maintain the homeostasis of blood glucose. The liver also aids in digestion and metabolism. I like to think of the liver as the controlling agent for regeneration of the body. Without the liver, the tissues of the body would die from lack of energy and nutrients.

In my research I kept finding sea vegetables were full of the nutrients needed to feed my liver. Nori, the edible seaweed popular in East Asia, most commonly used for sushi rolls, contains between 30-50 grams of protein and a serving can contain 88 percent of the recommended daily intake of iron. Nori also helps the circulation of bile acid, which controls blood-cholesterol levels.

Vegan sushi may sound like an oxymoron, but with a little creativity vegans don’t have to miss out on the nutrients found in seaweed and raw vegetables. Homemade sushi can seem like a daunting process, but it really is easier than you may think. Show your body love by using organic produce and taking the time to roll up something as colorful and delicious as these crunchy and nutrient-packed vegan rolls.

Vegan Sushi for Blood Health

Ingredients:

Nori Sheets
Sushi Rice
Variety of vegetables, cut into thin strips
Soy sauce/Wasabi
Rice vinegar or water for rolling

Optional: Sesame seeds or some other small seed to sprinkle on top; vegan cream cheese or spicy vegan mayo


Directions:

Begin by cutting your vegetables into thin strips. I used tomatoes, carrots, avocado, cucumber, sprouts, peppers, mushroom and lettuce. I lightly cooked the mushrooms in sesame oil for more flavor, but any variety of fresh vegetable will taste just as good. Experiment with different spices sprinkled on top of the rice if you want.

After the sushi rice is cooked, spread a thin layer on top of a nori sheet, leaving about an inch left at the end. Lay out the vegetables on one end, being careful not to overfill. Starting at the end with the vegetables, roll the nori sheet and tuck under. It should loosen up from the moisture of the rice and the vegetables.

There’s no need for a sushi mat—fingers work just fine. Once you reach the end, dip your fingers in water or rice vinegar to wet the nori paper, which will seal it in place. A tip for cutting is to wet the knife and use light pressure, cutting medium sized pieces.

Tips:

  • For raw sushi, just substitute the rice for avocado, raw cashew paste, tahini or sprouts

  • Make a sushi wrap by just adding more vegetables and leaving the roll whole

Growing up in Milwaukee, WI, writer Andrea Reynolds ate out of her dad’s vegetable garden each summer until she moved to Oakland, CA and was blessed to learn of the wide array of vegetables and herbs the body needs for ultimate health year-round. Now a vegan, she is a self-taught health enthusiast and healer who writes to share her knowledge with those seeking to make positive change. 

Andrea Reynolds 2016

88 comments

William C
William Cabout a year ago

Thanks.

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W. C
W. Cabout a year ago

Thank you.

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Sonia M
Sonia M1 years ago

Thanks for sharing

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Jeanne R
Jeanne Rogers2 years ago

Thank you for sharing.

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Jeanne R
Jeanne Rogers2 years ago

Thank you for sharing.

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Angela K.
Angela K2 years ago

thanks

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Fi T.
Past Member 2 years ago

Habit to pick

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Siyus Copetallus
Siyus Copetallus2 years ago

Thank you for sharing.

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heather g.
heather g2 years ago

I guess with a bit of practice one can make sushi .... it's not on my agenda for now though.....

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Janet B.
Janet B2 years ago

Thanks

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