We called it dinner for two, but it felt more like a small ceremony: first time making sushi and keeping it vegan.
On the plate, the rolls sat in a neat row like little cut cross-sections of patience. Dark seaweed wrapped around a speckled mix of grains, with bright pieces tucked inside. Beside them were sweet potato wedges, roasted until the edges went dark and a little crisp. A bowl of edamame waited nearby, still warm, like something to hold between attempts.
Making sushi for the first time is mostly learning how to move slowly. The rice (or, in our case, a grainy stand-in) sticks to your fingers, the nori wants to curl back into itself, and your knife teaches you what “sharp” really means. But somewhere in the middle of the awkward rolling and re-rolling, you start to feel the rhythm of it.
Vegan sushi is forgiving that way. You can fill it with what you have: avocado, cucumber, carrots, roasted sweet potato—anything that tastes clean and bright. It’s less about perfect pieces and more about the quiet satisfaction of making something by hand, then sitting down to eat it while it’s still a little warm.
If you’re curious, the Instagram comments are part of the story too: https://bt.zamartz.com/2s1fWaf
