Vegetarian Sushi Rolls 2


vegetarian sushi

These sushi rolls are easy, yummy, and I don’t have to worry about dealing with raw fish. I leave that to the professionals! Besides, these are amazing just as their little veggie selves.

 

Veggie Sushi Rolls

  • 1 cup sushi rice
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp sugar
  • ½ tsp salt
  • 4 sheets toasted Nori (seaweed)
  • 1 avocado
  • 1 carrot, julienned
  • 1 cucumber, seeded and peeled
  • 12 chives
  • wasabi
  • tamari or soy sauce

 

Scoop the rice into a sieve and rinse out the starch until the water runs clear.

Transfer the rice to a rice cooker with 2 cups of water. It should take about 15 minutes. You can also cook it on the stove as well if you don’t have a rice cooker. Just bring it to a boil and then turn down the heat, cover and let it simmer for 15 minutes.

After it is cooked, remove it from the heat, cover and let it steam for another 15 minutes.

Meanwhile, cut an avocado in half, and cut it into thin slices. I used only half an avocado, but use as much as you want, so long as it all fits in the sushi roll.

Cut about a 4-inch long section of the cucumber, then peeled, seeded and sliced it thinly. For the carrot, just peel it and julienne.

chop veggies

After the rice is done, it must be cooled down before using. The quickest way I found to do this is spreading it out on a wood cutting board for about 8 minutes. Keep checking it to make sure it is warm, but not scorching hot. You should be able to handle it easily without burning your fingers.

cool the rice

Push the cooled rice into a large bowl, and add the rice wine vinegar, sugar and salt. Stir well.

Take out a sheet of nori, and place it shiny side down on the counter or cutting board, short side facing you.

Scoop some rice on top and spread it out to create a thin layer. Make sure to get the rice all the way out to the side edges, and leave about ½ inch of nori rice-free on the far side so you can seal the roll.

Arrange the carrots, cucumber, avocado and chives along the bottom edge, closest to you.

arrange veggies

Starting at the veggie end, roll it up away from you, making sure to firmly tuck in the vegetables and then continue until you reach the end without rice.

roll nori

Dip your fingers in some water, and run them along the edge of the nori before finishing the roll. The water will stick the sushi roll together, like sealing an envelope…but without licking it.

seal edge with water

After I learned how to make sushi, my sister Annie gave me a nice set of sushi plates with a bamboo rolling mat. But since I’d already learned how to roll using my fingers, the mat was actually more difficult! If you are new to making sushi, try both methods and see what works best for you.

Add the finished roll to a plate, sealed side down, while you make the other 3 sushi rolls.

Now that you have 4 sushi rolls, you need to cut each of them into pieces. Luckily, there is an easy trick to cutting a roll into 8 perfectly equal sized pieces of sushi.

First cut a roll in half. Take one of the halves and cut it in half again. Then cut each of those in half. You should have 4 evenly sized pieces of sushi. Repeat with the other half roll, and voila! 8 same size pieces.

cut sushi roll

Serve with wasabi and soy sauce. I like tamari because I can buy non-GMO and low sodium.

sushi rolls

sushi closeup

two plates

angled sushi plate

 

Vegetarian Sushi Rolls
 
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 4
Prep time:
Cook time:
Total time:
 
Vegetarian sushi rolls with avocado, carrots, cucumber and chives taste as good as they look. Surprisingly easy to make, no delivery required!
Ingredients
  • 1 cup sushi rice
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp sugar
  • ½ tsp salt
  • 4 sheets toasted Nori (seaweed)
  • 1 avocado
  • 1 carrot, julienned
  • 1 cucumber, seeded and peeled
  • 12 chives
  • wasabi
  • tamari or soy sauce
Instructions
  1. Scoop the rice into a sieve and rinse out the starch until the water runs clear.
  2. Transfer the rice to a rice cooker with 2 cups of water. It should take about 15 minutes. You can also cook it on the stove as well if you don’t have a rice cooker. Just bring it to a boil and then turn down the heat, cover and let it simmer for 15 minutes.
  3. After it is cooked, remove it from the heat, cover and let it steam for another 15 minutes.
  4. Meanwhile, cut an avocado in half, and cut it into thin slices. I used only half an avocado, but use as much as you want, so long as it all fits in the sushi roll.
  5. I cut about a 4-inch long section of the cucumber, then peeled, seeded and sliced it thinly. For the carrot, just peel it and julienne.
  6. After the rice is done, it must be cooled down before using. The quickest way I found to do this is spreading it out on a wood cutting board for about 8 minutes. Keep checking it to make sure it is warm, but not scorching hot. You should be able to handle it easily without burning your fingers.
  7. Push the cooled rice into a large bowl, and add the rice wine vinegar, sugar and salt. Stir well.
  8. Take out a sheet of nori, and place it shiny side down on the counter or cutting board, short side facing you.
  9. Scoop some rice on top and spread it out to create a thin layer. Make sure to get the rice all the way out to the side edges, and leave about ½ inch of nori rice-free on the far side so you can seal the roll.
  10. Arrange the carrots, cucumber, avocado and chives along the bottom edge, closest to you.
  11. Starting at the veggie end, roll it up away from you, making sure to firmly tuck in the vegetables and then continue until you reach the end without rice.
  12. Dip your fingers in some water, and run them along the edge of the nori before finishing the roll. The water will stick the sushi roll together, like sealing an envelope…but without licking it.
  13. Add the finished roll to a plate, sealed side down, while you make the other 3 sushi rolls.
  14. Now that you have 4 sushi rolls, you need to cut each of them into pieces. Luckily, there is an easy trick to cutting a roll into 8 perfectly equal sized pieces of sushi.
  15. First cut a roll in half. Take one of the halves and cut it in half again. Then cut each of those in half. You should have 4 evenly sized pieces of sushi. Repeat with the other half roll, and voila! 8 same size pieces.
  16. Serve with wasabi and soy sauce. I like tamari because I can buy non-GMO and low sodium.

 


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