Vegetarian Sushi
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Ingredients
  • 1 package of Sushi Nori seaweed wrappers (10 wrappers)
  • 2 medium carrots, thinly sliced into long strips
  • 2 green onions sliced thinly into long strips
  • 1 large English cucumber, thinly sliced into long strips
  • 1 large red bell pepper, cored and seeded and thinly sliced into long strips
  • large avocado, thinly sliced
  • 4 large red radishes, thinly sliced
  • Tamari, soy sauce, Bragg Aminos, or coconut aminos (optional)
  • Wasabli power or paste (optional)
  • Pickled ginger (optional)
  • SUSHI RICE
  • 3 cups uncooked glutinous white rice (I used Jasmine Rice)
  • Place hand flat on top of rice
  • Fill water til it just covers hand
  • 1/2 cup rice vinegar
  • 1/4 cup white sugar
  • 1 teaspoon salt
  • bowl full of 1 cup warm water and 1 Tbsp rice wine vinegar (for dipping fingers in)
Instructions
  1. SUSHI RICE
  2. Measure rice and place in inner cooking pan of rice cooker
  3. Place correct amount of water per rice in exterior pan
  4. Rinse the rice under cool tap water until water runs clear
  5. Place hand flat on top of rice
  6. Fill water til it just covers hand
  7. While the rice is cooking, make sweet vinegar to pour over cooked rice
  8. Stir the rice vinegar, sugar and salt in a small bowl until the sugar dissolves
  9. Set aside sweet vinegar mixture
  10. When rice completes cooking, place the rice into a large, wide, shallow non metal dish (vinegar may react with metal)
  11. Pour the sweet vinegar mixture evenly over the rice and mix/cut in using a spatula
  12. The sweet vinegar seasoning must be mixed while the rice is hot
  13. ROLLING SUSHI
  14. Place a piece of plastic wrap on your sushi mat
  15. Place a sheet of nori on your plastic wrap
  16. Sheets of nori have a rough side and a smooth side
  17. Place the nori so that the rough side is facing up
  18. With slightly wet fingers, pick up a handful of sushi rice
  19. Spread the handful of sushi rice on top of the nori
  20. The rice should evenly cover from 1 inch to the near edge to about 3/4 of the way to the far edge of the sheet
  21. Start by placing the ball in the middle of the sheet of nori, and spread it out evenly
  22. Use your fingers to spread the rice onto the nori
  23. Keep your hands wet with a mixture of water and rice vinegar
  24. Do not press or mash the rice, or it will not stick properly when rolling
  25. Place your ingredients in a line, starting on the near edge of the rice layer
  26. Each ingredient should be in its own line
  27. I used carrots, cucumbers, green onions, red pepper, radishes, and avocado
  28. Hold the edge of the mat with your thumbs
  29. Start with the edge that has your first ingredient next to it
  30. Lift the nori and fold it over the first ingredient
  31. Make sure to keep the ingredients in place and that the rice sticks together
  32. Tighten the roll
  33. You will need to tighten the roll to keep ingredients from falling out when you cut it
  34. Remember to tighten the roll with your sushi mat often, but not too tightly
  35. Roll the sushi roll back and forth in the mat to tighten and seal it
  36. Allow the roll to sit for a minute before cutting it
  37. You can use this time to make your next roll
  38. This waiting period allows the nori to slightly moisten from the rice, which makes it less likely to tear
  39. Cut the roll into eight pieces using a sharp, wet knife
  40. Serve with wasabi and pickled ginger if you like
  41. Enjoy!
Recipe by Food Filled Life at http://foodfilledlife.com/2014/04/13/vegetarian-sushi/