So I had edamame and rolled vegan sushi prepared properly TWICE over this past weekend and it was amazing. I decided I needed to try making it myself, and I think I did pretty well for my first time! There’s the added bonuses that making this cost about a quarter of the cost of getting it in the restaurants AND I can have it in my bento.
The rolls are made with nori sheets, white sushi rice, avocado, cucumber and carrot. Bragg’s liquid aminos are in the bunny cup.
The edamame is steamed with pink Himalayan salt, and accompanying the meal are Boca Chik’n Nuggets.