I love vegetable sushi rolls. A few years ago a friend of mine showed me how to make them. I’ve adjusted the recipe slightly – making it vegan – and here it is:
I’ve been able to find most of the unique ingredients in the Asian (international) section of most grocery stores.
- Sushi Rice – very important to use rice labeled specifically for sushi
- Rice Vinegar
- Dried Seaweed Sheets
- Mayonnaise – of course, I use a vegan mayonnaise (optional)
- Sesame Seeds (optional)
The “internals” really can be anything you like. Here are some of the items I use:
- Bell peppers
- My kids used to love the imitation crab meat (which is a white fish I believe).
- Cook the sushi rice as directed. For this recipe I used the serving size of 1 ½ cups sushi rice and 2 cups water.
- While the rice is cooking, chop your ingredients for the inside of the rolls. The thinner the better.
- Mix the sushi rice with 2 Tablespoons sugar and 4 Tablespoons rice vinegar. You can adjust this to taste. If you’d like the rice to be a bit sweeter simply add more sugar.
- Lay out the bamboo sushi mat. These are essential for rolling the rolls. If you don’t see these available in your grocery store, you can buy one using the link at the bottom of this post.
- Pull out a sheet of your dried seaweed.
- Spread a layer of sushi rice along your sheet of dried seaweed.
- Spread a thin layer of vegan mayonnaise along one edge – this is optional, but I like the little bit of tang it gives the rolls.
- Line the edge with your “inner” ingredient choices. You can vary these per roll to make a nice variety of sushi pieces.
- Next you use the bamboo matt to roll the sheet of seaweed along, pressing the roll as you go.
- Finish rolling and pressing – voila!
To create a roll with the sushi rice on the outside, instead of the inside:
- Put down a sheet of the dried seaweed and spread a layer of sushi rice over it as above, then….
- Dip your fingers in some water and spread a little water over the sushi rice. This will “set” the rice which will help it stay in place as you flip over the seaweed.
- Flip over the sheet of seaweed so the rice is now on the bamboo mat. Repeat these steps from above:
- Spread a thin layer of nayonnaise along one edge of the seaweed.
- Line the edge with your “inner” ingredient choices. Again, vary your ingredients per roll.
- Next you will roll the sheet of seaweed (as previously described) along with the bamboo mat, pressing the roll as you go.
- Sprinkle optional sesame seeds along the rice of this type of roll.
- Line up and admire your rolls. Don’t they look beautiful?
After you’ve created all your rolls, slice them into mouth size pieces. Mix your soy sauce and some wasabi to taste (add some sliced ginger if you like), dip your rolls in and ENJOY!
Here’s a little “sushi” kit you can buy to help you make these delicious treats. The purchase is made through OpenSky (and linked to my site). This company offers a new, safe way to shop for items recommended from your favorite bloggers and friends and purchased through their site.
The sushi set includes;
– one sushi rolling mat, three-step sushi maker, rice paddle, two dipping sauce dishes, chopstick rests and two pair of chopsticks.
You also get complete instructions, cooking tips and recipes beyond what I’ve provided here. $21