DIRECTIONS

*these are best when rolled and eaten immediately because the nori becomes soggy quickly 

Make sushi rice. Rinse rice several times with cold water until the water runs clear and then drain it well. Transfer rice to a saucepan and add a pinch of salt and 2 ½ cups cold water. Bring to a boil over medium-high heat. Stir rice, cover, and reduce heat to low. Cook for 18-20 minutes, until the water has evaporated and rice is tender. Remove from the what and let sit covered for 10 minutes. Whisk together the sugar, salt and rice vinegar until the sugar dissolves. Stir into rice and let it sit covered until ready to use.

Make Smokehouse Hand Rolls. 

Cut nori sheet in half and take a scoop of seasoned rice and gently spread it on the left side of the nori. Place 2 folded pieces of Plant Provisions Smokehouse slices on top. Then layer with fresh sliced jalapenos and a drizzle of Unagi sauce. To roll, take the bottom left corner and fold it over to connect to the top center of the nori. Then take the right side of the norio and fold it over the middle of the roll, to fully wrap it. You can use a piece of sushi rice to help it stick!

Make BBQ Hand Rolls. 

In a small mixing bowl, mix together vegan mayo, garlic, green onions, lemon juice and salt and pepper. Taste to adjust seasonings. 

Combine flour, salt, and paprika in a large bowl. Add about 2 inches of oil to a Dutch oven or deep pot and heat to 375F. Toss onions into flour mixture to lightly coat, shaking off any excess. Fry onions in batches, about 1 minutes or until golden brown. Drain on paper towels and sprinkle with salt. 

Cut nori sheet in half and take a scoop of seasoned rice and gently spread it on the left side of the nori. Place 2 folded pieces of Plant Provisions BBQ slices on top. Then layer with fried onions and a nice dollop of garlic mayo. To roll, take the bottom left corner and fold it over to connect to the top center of the nori. Then take the right side of the norio and fold it over the middle of the roll, to fully wrap it. You can use a piece of sushi rice to help it stick! 

Make Tuscan Hand Rolls. 

In a medium sized bowl add non-dairy milk and flour. In a separate bowl add nutritional yeast, bread crumbs, and salt. 

In a Dutch oven or pot, fill it with 2 inches of oil and heat to 375F. 

Dip each eggplant into the wet flour mixture and then into the breadcrumb mixture and place into hot oil. Fry on each side for about 2 minutes, until golden brown. Drain on paper towels and sprinkle with salt. Repeat with the remaining eggplant fries. 

Cut nori sheet in half and take a scoop of seasoned rice and gently spread it on the left side of the nori. Place 2 folded pieces of Plant Provisions Tuscan slices on top and then place two eggplant fries on top. To roll, take the bottom left corner and fold it over to connect to the top center of the nori. Then take the right side of the norio and fold it over the middle of the roll, to fully wrap it. You can use a piece of sushi rice to help it stick!