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veggie sushi rolls

Veggie sushi rolls

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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 388 kcal

Ingredients
  

For sushi rice

  • 1 cup sushi rice
  • 1¼ cup water (for cooking rice)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt

For the sushi fillings

  • 1 cucumber, Cut into thin strips
  • 1 carrot, Julienned or thinly sliced
  • 1 avocado, peeled, pitted, and thinly sliced
  • ½ bell pepper, seeded and thinly slices
  • asparagus or green beans
  • Tofu (optional)
  • Mango(optional)

For rolling and assembling

  • 6 sheets nori (seaweed sheet)
  • soya sauce or tamari
  • pickled ginger
  • wasabi
  • bamboo sushi mat

Instructions
 

  • Step 1:Prepare the Sushi Rice
    1. Rinse the Rice: Rinse the sushi rice in cold running water under a fine mesh strainer until the water becomes clear. This eliminates the excess starch in rice so that the grains will not be too sticky.
    2. Cook the Rice: Put the drained rice and 1 1/4 cups of water in a rice cooker or saucepan. Follow your rice cooker's instructions, or bring to the boil then reduce to a simmer, cover, and cook for about 15 minutes. Let it sit covered, off the heat, for an additional 10 minutes.
    3. Season the Rice: In a small bowl whisk together rice vinegar, sugar and salt until dissolved. Fold the vinegar mixture into the cooked rice using a wooden spatula with care not to mash the rice. Allow the rice to cool down to room temperature before assembling the rolls.
  • Step 2:Preparing the Vegetables
    Now that the rice has cooled down, it is time to prepare the vegetables:
    1. Cucumber: Cut into long thin strips. Excess seeds removed
    2. Carrot: Peel, cut in to matchsticks, julienne or similar.
    3. Avocado: Half and slice to get nice, thin pieces
    4. Bell Pepper: Remove seeds, slice, so there are strips for pop of color and sweetness.
    5. Other vegetables: Steam the asparagus or green beans lightly, just enough for some crunch.
  • Step 3: Assemble the Veggie Sushi Rolls
    1. Prepare Your Rolling Station: Lay out a bamboo sushi mat on a clean surface. Add a sheet of plastic wrap over the mat if desired, which makes cleanup much easier.
    2. Place the Nori Sheet: Place one sheet of nori on the mat with the shiny side facing down.
    3. Spread the Rice: Moisten your fingers with water so that the rice won't stick to them. Take a small amount of rice and put it on the nori and gently spread out evenly over the nori, spreading to about an inch from the top edge to reserve for sealing. The rice ought to be thin, uniform layer.
    4. Add the Vegetables: Place a few pieces of cucumber, carrot, avocado, or whatever fillings you want to use vertically across the middle of the rice layer.
    5. Roll the Sushi: Gently lift the edge of the mat closest to you over the filling and roll tightly. Again, use the mat to shape the roll as you pull the roll toward you. Keep rolling until all the fillings are completely enclosed in the rice. Press lightly to keep the roll compact.
    6. Seal the Roll: With some grains of rice or even a little dab of water on the exposed nori, seal the roll.
    7. Cut the Sushi: Use a sharp knife to slice the roll into nice sizes, about 6-8 pieces per roll. Clean the knife between cuts for cleaner slices.