March 3 is the day of Hina-Matsuri (Doll’s Festival).
Hina-matsuri dolls are displayed and a festive meal is eaten at home to pray for girl’s healthy growth.
Chirashi-Sushi (scattered sushi), Hamaguri (clam) soup, tricolor Hishi-mochi (Diamond-shaped rice cake) and so on are commonly enjoyed.
Using Nori (edible algae or sea weed sheet) left over after cooking New Year’s dish, I made sushi roll with carrot raisin salad, pickled purple cabbage, sweat corn, lettuce, abura-age (deep-fried tofu), shredded vegan cheese and vegan mayonnaise.
Instead of Hamaguri clam, soup was made with fu (wheat gluten).
Hina-Arare (rice crackers) and Ama-sake (sweet-sake or fermented rice drink) accompanied the dish.
Actually, I am not a good cook but currently I really enjoy cooking and exploring my favorite veganish style. This sushi roll was not so much a traditional one as a salad roll but finally it matched my taste preference!
Just more protein would be needed for a well balanced meal.
Next time I will choose some protein-rich ingredients and if lettuce is included, lettuce leaves should cover entirely on the rice spread all over the nori sheet so that nori, rice and lettuce are beautifully layered.