Vegetarian Sushi

Vegetarian Sushi

Making sushi takes a little bit of time, but isn’t as hard as you might think if you’ve never made it. I used to get overwhelmed at the thought of building this dish at home, but after finally diving in and making it for the first time, I've been making it every time I get a craving for it. This sushi dish is great as an appetizer, party finger food, or even a main meal when paired with a salad like  Japanese Restaurant Salad Dressing and Salad.

Vegetarian Sushi

Vegetarian Sushi

Yield

Makes 8 sushi rolls

Prep time

Active time:

Total time:

How it's made

2 cups sushi rice

 

Rinse the rice until the water passing through it runs clear. After that, soak rice in enough water to cover it completely for 30 minutes. Drain.

 

3 cups water

 

Place rice into a pot and add the water. Bring the rice to boil, then lower the heat to low and simmer for 20 minutes. Remove from heat and let it sit, uncovered, for 10 more minutes.

 

½ cup rice vinegar

 

While rice is cooling, place all these ingredients into a small pot and cook over medium heat until the sugar and salt dissolve. Pour over the rice, mix well, and let it sit, uncovered, until the rice reaches room temperature.

¼ cup sugar

1 tbsp oil

1 tsp salt

 

8 sheets of sushi nori

 

Rice can be rolled 2 ways, depending on your preference.

Option 1 - Maki - nori on the outside of the roll

Place a sheet of nori on the rolling mat. Spread ½ cup of rice over the nori, leaving about ½ inch of nori uncovered on the side furthest from you. In the middle, lengthwise, place some of the carrot strips, cucumber strips, and avocado pieces. Roll the sushi, starting from the end closest to you. Cut into 1 inch thick rolls.

Option 2 - Uramaki - rice on the outside of the roll

Place ⅔ cup of rice on the rolling mat and form a rectangle, slightly larger than a sheet of nori. Now place a sheet of nori over the rice. Carrot strips, cucumber strips and avocado slices go down the middle of the nori sheet, lengthwise. Roll the sushi and cut into 1-inch thick slices.

2 carrots, cut into long strips

1 English cucumber, cut into long strips

2 avocados, cut into thin strips

 

Wasabi paste

3 tsp wasabi powder

 

Mix to form the paste.

4 tsp water

Helpful tips

Sushi is best eaten fresh. This goes well with Japanese Restaurant Salad Dressing and Salad.