Скачать или смотреть How to Make Plant-Based Sushi: 3 Easy Shojin Ryori Rolls

Make restaurant-quality sushi at home with these 3 foundational plant-based rolls (hosomaki). Rooted in the tradition of Shojin Ryori (Japanese Buddhist cuisine), these recipes focus on the "Rule of Five"—balancing colors and flavors to nourish the body and spirit.

In this video, I share the precise techniques and recipes that I have developed over the course of my professional career as a chef, including the exact rice-to-vinegar ratio for perfect sushi rice.

🍙 The Menu:
☆ Kappa Maki (Cucumber Roll): Named after the cucumber-loving Japanese water spirits.
☆ Shinko Maki (Pickle Roll): A crunchy, savory classic using Takuan (yellow pickled daikon).
☆ Ume Shiso Maki (Salted Plum & Perilla): A bright, tart roll that aids digestion.

⏰ Chapters:
0:00 - Introduction
0:03 - Seasoning the Rice (The Chef's Ratio)
0:35 - Kappa Maki (The Cucumber Story)
1:27 - Shinko Maki (Using Pickled Daikon)
2:13 - Ume Shiso Maki (Umeboshi vs. Apricot)
3:27 - Plating & Presentation

⚖️ Recipe Ratios:
☆ Rice: 85g seasoned rice per roll
☆ Seasoning: 35g sushi vinegar per 255g cooked rice

⬇️ Join the Tenzo’s Kitchen Community Subscribe for more plant-based recipes and insights from my training on Mt. Hiei:
☆ https://www.tenzoskitchen.com ☆

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