Vegetarian sushi is a wonderful thing:
I got most of my inspiration from Indigo, who make delicious vegan sushi.
Since I am a bit worried about having raw fish at home (I wouldn't be able to tell if it was still good, let alone cut it) most of my at-home sushi creations are vegetarian. The only fishy ingredients I use are smoked salmon and crabsticks. But vegetarian sushi is surprisingly good and a very good food to give to beginners!
Those nigiri are actually rather simple, but tasty:
They contain asparagus sliced diagonally and lightly fried in olive oil; dark champignons (I sliced them after frying for artistic value – I would prefer shiitake I think, but they are hard to come by here), and zucchini slices. After frying the zucchini and mushroom I quick-cooled them with a little vinegar, which brings out the taste and fits sushi perfectly. You can do the same thing to bell peppers for a tasty tapas food or more sushi variants.
Also on the plate are pickled ginger, wasabi and sliced leek with a dab of mayonaise. The leek isn't particularly Japanese, but does fit vegan and crabstick sushi really well!
Note to self: I need to find a recipe to make my own pickled ginger, as I am not too fond of the taste of aspartame.
The tea is genmaicha, which is a Japanese green tea with sesame-tasting ricepuffs in it. It is delicious!