I've been craving sushi a lot during this pregnancy (technically california rolls since it is meatless) and after buying a few containers for $5 at the grocery store, Jeff suggested I make it myself. I've done it before and it's a bit tedious, but sounded yummy tonight. I wasn't thrilled with how it turned out, which probably had something to do with the fact that I forgot to salt the rice, but I love the fresh spring rolls and ginger dipping sauce. The veggies are light and fresh and the dip is a sweet/salty sauce with a zing of ginger.
The spring rolls are simply rice paper wraps with romaine lettuce, carrot, cucumber, and slices of fried tofu. Here is the recipe for the dip. I based this off of a recipe originally from Susan at FatFreeVegan.com, but I changed it enough that I can't figure out which recipe of hers I started with! :)
Ginger Dipping Sauce
1/4 c toasted coconut (unsweetened)
1 tablespoon peeled and coarsely chopped ginger
1 teaspoon light-colored miso or 1 t tahini
1/2 cup vegetable broth (I used ½ c water + ½ T chicken seasoning)
1/4 cup dark vegan sugar like Sucanat
1/4 teaspoon tamarind concentrate or 1 t lemon juice
1 T soy sauce
1 tablespoon chopped green onion
About 1 T instant clear jel
Toast the coconut until lightly browned. Place all ingredients except the onion and instant clear jel in a blender and blend until smooth. Add the instant clear jel and blend to thick, so it's easier for dipping. If you don't have the clear jel, you could probably use cornstarch and heat to thicken, then chill, but this is faster. Stir in the chopped green onion right before you serve.