First: good rice. You can’t hide bad rice in plant-based sushi, Lee says. If you’re not confident about your rolling abilities, don’t stress. Both of these can be made chirashi style. Chirashi just means “scattered,” says Shaun Motoda, the sushi chef at Denver’s Sushi-Rama. Instead of rolling everything up, you’ll just make a rice bowl with all the goodies piled on top. But if you want to roll yourself a fat one, well, we won’t stand in your way. Next: think about texture. Try to build something with a bit of crunch and a bit of chew. Finally: add punches of flavor. Lee does that with zingy shaved ginger slices and a citrus-infused soy sauce.