Visit a typical Japanese restaurant in North America, and you’ll find plentiful vegan options—from fresh avocado sushi rolls and hearty soba noodles to exotic seaweed salad and sweet inari (fried tofu pockets stuffed with rice). And as people learn about the pain that fish feel when they are killed for fish-based sushi, sushi chefs are starting to create ever-more new vegan sushi options, including rolls made with mock tuna, soy salmon, and more!Many fish used for food are raised on aquafarms, where they are crammed into tight enclosures with little room to move and kept in filthy conditions. Make the compassionate decision to save a fish’s life, and enjoy faux-fish and veggie sushi rolls! The following are our top 10 picks for restaurants that go above and beyond and have the best vegan options:Located in the heart of Hollywood, Vegan House has both a diverse menu and a diverse crowd.This Park Avenue café offers a great variety of faux-seafood rolls and also has delicious vegan desserts, such as dairy-free cheesecake and an iced green-tea float made with almond-milk ice cream!

Locations in Baltimore, Maryland, Washington, D.C., and Richmond, VirginiaSticky Rice boasts a large variety of vegan options and offers a unique mix of pan-Asian and American cuisine.A romantic and intimate spot, Shojin is completely vegan and has an extensive menu of delicious rolls that keep the foodies of Los Angeles coming back for more! Ask anyone who’s been, and they’ll tell you that “You must try the Dynamite Roll!”Located less than two miles from PETA’s headquarters in Norfolk, Kotobuki offers a number of faux-seafood rolls with vegan lobster, shrimp, and salmon. It even has a “PETA Roll”!Found in the West Village, Soy & Sake makes an excellent spot to enjoy meat-free meals and great drinks.Canadians can’t believe their eyes when they see how real the faux salmon and other fish appear and taste! Tenon offers a variety of rolls with yummy combinations that don’t disappoint.New Yorkers love the uniqueness of Beyond Sushi. With aesthetically pleasing, healthy, and delicious rolls, Beyond Sushi makes an outstanding choice!

Minako might be small, but it packs a big punch! Hidden in the Mission District of San Francisco, it is a favorite for veggie-loving sushi enthusiasts of the city by the bay.sushi new york buffetOur top honors go to this all-vegan sushi spot in the Southwest. buy japanese gingerA self-titled “Asian Fusion Cuisine” restaurant, Loving Vegan gets rave reviews from vegans and nonvegans alike! sushi london ontario open lateLoving Vegan earned our top prize as PETA’s number-one vegan-sushi restaurant because it truly proves that any food can be made deliciously and healthfully without animal products. sushi online rua pedra branca

Cheers and congratulations to Loving Vegan—this number-one award is well deserved!Berkley and San Francisco, CaliforniaGreen Spelt Sushi with Beetroothow much sushi can you eat per week Get the recipe here.brown sushi rice cooking Sriracha Miso Glazed Vegetable Sushisushi delivery in north london Veggie Quinoa Sushi Rolls Cucumber Vegetable Maki Rolls Avocado Mango Kimchi Sushi Rolls Sweet Potato Wild Rice Cinnamon Sushi Grain Free Tofu Sushi Miso-Ginger Glazed Roasted Carrot & Toasted Sesame Sushi Miso Sweet Potato Mash Kimchee Kale Nori Rolls Mango Red Pepper Sushi Mexican Spanish Rice Sushi with No-Cook Walnut Taco Meat Raw Summer Sushi Roll with Cauliflower Rice

This post was created by a user and has not been vetted or endorsed by BuzzFeed's editorial staff. BuzzFeed Community is a place where anyone can post awesome lists and creations. Learn more or post your buzz!The asparagus roll is another very simple roll that you can make at home. There is only one ingredient inside the roll and the rest of the ingredients are commonly found in supermarkets – so it makes for a great recipe to practice your rolling technique! For this tutorial, you will need: Cooking asparagus is fairly simple and straightforward. When preparing asparagus for sushi, I like to blanch it and then dry the pieces. But before we get to blanching, be sure to cut the asparagus down to the same length as our half-cut sheet of nori. 1. To blanch asparagus (or any other vegetable), bring a shallow pot or sauce pan of water to a boil. 2. As the water is heating up, prepare an ice bath by dropping several pieces of ice into a large bowl and then filling it with cold water.

3. Once the water has come to a boil, add the asparagus and boil it for 60-90 seconds. You should see the water turning slightly green and the asparagus should be soft enough to poke a fork into it with ease – this is a good way to test if the asparagus is done! 4. Using a pair of tongs, grab the asparagus and place it into your ice bath. 5. After the asparagus is cool to the touch, pull them out of the ice bath and place them on some paper towels and pat them dry. I like to make the asparagus roll as a hosomaki (skinny roll). Since there aren’t many ingredients in this roll, it makes for great practice! 1. Add a small handful of rice to the rough side of the nori, making sure to leave roughly 1cm of nori exposed towards the top. You want to make sure the rice is evenly spread across the nori and that there is a bit of space in between the grains of rice. 2. Slice your asparagus in half, lengthwise. 3. Place two halves in the center of the rice.

I like to slice the asparagus in half and lay them out like this because it helps keep a consistent amount of our main ingredient throughout the roll. When I was making this tutorial, I made the mistake of cutting my asparagus too short! As you can see above, the pieces are about an inch (2.5cm) too short. Don’t do this at home! You can use a piece of nori to measure how long to cut your asparagus. 4. Now comes the difficult part: You have to roll it up before the nori becomes soggy… the nori needs to be wet in order to stick to itself! Dip your fingers into your bowl of water and transfer that water to the exposed portion of the nori. While the nori is wet, slide your thumbs underneath the makisu (bamboo rolling mat) and roll it over the asparagus. You can use your fingers to hold the ingredients in place while you roll. Once you have rolled it up, let it sit (with the wet portion facing down) for a minute or two. 5. While you wait, you can use the makisu to “tuck the ends.”