Vegetarian Sushi

Vegetarian Battleship Sushi

Sushi ingredients:

  • Lily Bulb Mixed with Pickled Plum
  • Ginkgo
  • Button Mushroom

Vegetarian Temaki Sushi

Sushi Ingredients: (clockwise)

  • Lettuce, Cucumber, Avocado and Veganaise
  • Baby Corn and Shiso
  • Beancurb String and Shiso
  • Kaiware and Vegetarian Ground Pork
  • Burdock and Sesame

Vegetarian Sushi Dinner

Chirashi Sushi Set Dinner


  • Chirashi Sushi with Assorted Vegetables
  • Clear Soup of Tofu and Vegetables
  • Deep-fried Vegetarian Eel
  • Simmered Vegetables
  • Cabbage with Sesamen Miso Dressing
  • Macerated Greens
  • Dessert – Rice Mochi with Red Bean Paste and Tiny Rice Cakes

Chirashi Sushi


See my related post:

High-calorie Food Looks Different to Obese Individuals

The number of individuals who are obese and suffer with its associated health problems has reached epidemic levels. One factor behind this is that we are constantly surrounded by high-calorie foods and/or images of these foods. Robert Sherwin and colleagues, at Yale University School of Medicine, New Haven, have now visualized differences in the way that the brains of obese and nonobese individuals respond to visual cues of high-calorie foods.

Sherwin and colleagues found that in nonobese individuals with low levels of glucose in their blood, certain regions of the brain were triggered in response to food cues and the individuals had a great desire for high-calorie foods. If these individuals had a normal level of glucose in their blood, different regions of the brain were triggered by the food cures and the individuals were less interested in high-calorie foods. Importantly, this ability of normal levels of glucose in the blood to reduce desire for high-calorie foods was not present in individuals who were obese.

The study was published in The Journal of Clinical Investigation.


A Vegetarian Burger Recipe from My Clippings



1 large butternut squash
1 540 ml can white beans, drained and rinsed
1/2 cup cooked quinoa 1 shallot, minced
1 garlic clove, minced 1 cup pumpkin seeds
1 cup crumbled walnuts
1/2 tsp cayenne
salt and pepper to taste
1 cup (or more) bread crumbs
12-15 burger buns, grilled
pickled onions for garnish
alfalfa sprouts for garnish

Tomato Chutney

1 tsp cumin seeds
1 Tbsp mustard seeds
1 Tbsp canola oil
1 Tbsp ginger, finely grated
1 Tbsp garlic, minced
1 cinnamon stick
1 cup cider vinegar
1/2 cup sugar
1 2.84 L can tomatoes, diced, juices drained
fresh thyme to taste

Roasted Garlic Vegan Aioli

1 block soft tofu, drained of excess water
1 head garlic, roasted
2 Tbsp vinegar
1/4 cup olive oil
salt and pepper to taste



  1. In a mixing bowl, smash squash, white beans and quinoa using a potato masher.
  2. Using a wooden spoon, mix in shallots, garlic, walnuts, pumpkin seeds and seasonings.
  3. Add in bread crumbs as necessary until mix holds to form 12-15 patties around the size of a hockey puck.

Tomato Chutney

  1. In a saucepot over medium heat, toast cumin and mustard seeds for about 1 minute until fragrant and seeds start to POP.
  2. Add oil, ginger, and garlic and let sweat for 30 seconds.
  3. Add cinnamon stick, vinegar and sugar. Reduce on medium heat until syrupy.
  4. Add diced tomatoes and cool to room temperature.
  5. Add fresh thyme to taste.

Roasted Garlic Vegan Aioli

Using a blender or food processor, add all ingredients and blend until smooth.


  1. In a frying pan with oil, brown patties over medium heat.
  2. Serve patties on burger buns with tomato chutney, roasted garlic vegan aioli, pickled onions and alfalfa sprouts.

Yield 12-15 servings

Source: ciao!