Daily Random RecipeINGREDIENTS:Sushi rice (short-grain brown rice is suggested, with vinegar/sugar/salt mixture)Umeboshi (salted and pickled plum)NoriPickled gingerSuggested FillingsVegetables (eg. spring onions, carrots, cucumber, greens, lettuce, bell peppers, jicama, daikon, beetroot, taro) Fruit (eg. avocado, apple, mango, peach)MushroomsScrambled tofuMETHOD:I use short-grain brown rice for my sushi. It sticks together and adds that slight nutty flavor (not to mention it's healthier). I usually add a thin layer of umeboshi (salted and pickled plum) paste over that, then add my veggies and roll it.All vegetables are fair game. The best are the most obvious, but odd ones are interesting, too: green (spring) onion, carrots, cucumber, greens and lettuces of all kinds, bell pepper (roasted or raw, whatever colors are available), jicama, daikon or other radish, beetroot, taro, or whatever you have lying about. Just make sure the veggies are thinly julienned.I've also made fruit sushi, which I have been told is taboo. Not sure why that is since avocado is a fruit and is used in many rolls. It may take most palates a bit of getting used to vinegared rice and seaweed with fruit, but apples, mango, and peaches are my favorites.All edible varieties of mushrooms are good additions. They, too, should be thinly sliced; the exception is enoki which is too thin to cut.One other traditional ingredient deserves mentioning. Rather than rolling a scrambled egg in with my food, I use scrambled tofu.NOTES:Kake posted a recipe for vegetarian sushi. I happen to be addicted to sushi, and have learned to roll just about everything vegan and healthy into lovely little rice-nori wheels of joy. I also pickle my own ginger.

from veganfood.net