- 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)
- SUSHI RICE
- Measure rice and place in inner cooking pan of rice cooker
- Place correct amount of water per rice in exterior pan
- Rinse the rice under cool tap water until water runs clear
- Place hand flat on top of rice
- Fill water til it just covers hand
- While the rice is cooking, make sweet vinegar to pour over cooked rice
- Stir the rice vinegar, sugar and salt in a small bowl until the sugar dissolves
- Set aside sweet vinegar mixture
- When rice completes cooking, place the rice into a large, wide, shallow non metal dish (vinegar may react with metal)
- Pour the sweet vinegar mixture evenly over the rice and mix/cut in using a spatula
- The sweet vinegar seasoning must be mixed while the rice is hot
- ROLLING SUSHI
- Place a piece of plastic wrap on your sushi mat
- Place a sheet of nori on your plastic wrap
- Sheets of nori have a rough side and a smooth side
- Place the nori so that the rough side is facing up
- With slightly wet fingers, pick up a handful of sushi rice
- Spread the handful of sushi rice on top of the nori
- 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
- Start by placing the ball in the middle of the sheet of nori, and spread it out evenly
- Use your fingers to spread the rice onto the nori
- Keep your hands wet with a mixture of water and rice vinegar
- Do not press or mash the rice, or it will not stick properly when rolling
- Place your ingredients in a line, starting on the near edge of the rice layer
- Each ingredient should be in its own line
- I used carrots, cucumbers, green onions, red pepper, radishes, and avocado
- Hold the edge of the mat with your thumbs
- Start with the edge that has your first ingredient next to it
- Lift the nori and fold it over the first ingredient
- Make sure to keep the ingredients in place and that the rice sticks together
- Tighten the roll
- You will need to tighten the roll to keep ingredients from falling out when you cut it
- Remember to tighten the roll with your sushi mat often, but not too tightly
- Roll the sushi roll back and forth in the mat to tighten and seal it
- Allow the roll to sit for a minute before cutting it
- You can use this time to make your next roll
- This waiting period allows the nori to slightly moisten from the rice, which makes it less likely to tear
- Cut the roll into eight pieces using a sharp, wet knife
- Serve with wasabi and pickled ginger if you like
- Enjoy!
Recipe by Food Filled Life at http://foodfilledlife.com/2014/04/13/vegetarian-sushi/