Veggie Sushi Roll
Ingredients:
- 195 g (1 cup) sushi rice
- 300 ml (1¼ cups) water
- 30 ml (2 tbsp) rice vinegar
- 12.5 g (1 tbsp) sugar
- 3 g (½ tsp) salt
- 4 sheets nori (seaweed)
- 1 ripe avocado, sliced
- 61 g (1 medium) carrot
- ½ red bell pepper, thinly sliced
- 150 g (½) cucumber
- sesame seeds (optional, for garnish)
- soy sauce
- pickled ginger
- wasabi
Equipments:
Features:
Oil-Free
Meal Prep Friendly
Nut-Free
Nutrition:
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Rinse the sushi rice until the water runs completely clear, and fold in the vinegar seasoning while the rice is still warm — warm rice absorbs the seasoning far better than rice that's already cooled.
Instructions:
- Cook the Sushi Rice: Rinse 195 g (1 cup) sushi rice until water runs clear. Cook with 300 ml (1¼ cups) water in a covered pot over low heat for 15 minutes. Remove from heat and let steam covered for 10 minutes. While still warm, fold in 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt. Let cool to room temperature.
- Prep the Fillings: Julienne 1 medium carrot, ½ red bell pepper, and ½ cucumber. Slice 1 ripe avocado.
- Roll the Sushi: Place a sheet of nori shiny-side down on a bamboo mat or flat surface. Spread a thin, even layer of rice over ¾ of the nori, leaving a 2 cm (1 inch) strip uncovered at the top. Lay fillings in a horizontal line across the center of the rice. Using the mat, roll tightly from the bottom, pressing firmly as you go. Seal the edge with a dab of water.
- Slice and Serve: Using a sharp wet knife, slice each roll into 8 equal pieces. Serve with soy sauce, pickled ginger, and wasabi.
For added protein, you can include tofu as a variation. Use firm tofu, press out excess moisture, and slice it into thin strips before adding it to the roll. You can also lightly pan-fry the tofu with a splash of soy sauce for extra flavor.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The sushi rice adds a neutral, hearty base that soaks up the surrounding flavors. The rice vinegar adds tang that cuts through richness and balances the flavors. The sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish.
Veggie Sushi Roll
Ingredients:
- 195 g (1 cup) sushi rice
- 300 ml (1¼ cups) water
- 30 ml (2 tbsp) rice vinegar
- 12.5 g (1 tbsp) sugar
- 3 g (½ tsp) salt
- 4 sheets nori (seaweed)
- 1 ripe avocado, sliced
- 61 g (1 medium) carrot
- ½ red bell pepper, thinly sliced
- 150 g (½) cucumber
- sesame seeds (optional, for garnish)
- soy sauce
- pickled ginger
- wasabi
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The sushi rice adds a neutral, hearty base that soaks up the surrounding flavors. The rice vinegar adds tang that cuts through richness and balances the flavors. The sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish.
Prep:
Rinse the sushi rice until the water runs completely clear, and fold in the vinegar seasoning while the rice is still warm — warm rice absorbs the seasoning far better than rice that's already cooled.
Instructions:
- Cook the Sushi Rice: Rinse 195 g (1 cup) sushi rice until water runs clear. Cook with 300 ml (1¼ cups) water in a covered pot over low heat for 15 minutes. Remove from heat and let steam covered for 10 minutes. While still warm, fold in 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt. Let cool to room temperature.
- Prep the Fillings: Julienne 1 medium carrot, ½ red bell pepper, and ½ cucumber. Slice 1 ripe avocado.
- Roll the Sushi: Place a sheet of nori shiny-side down on a bamboo mat or flat surface. Spread a thin, even layer of rice over ¾ of the nori, leaving a 2 cm (1 inch) strip uncovered at the top. Lay fillings in a horizontal line across the center of the rice. Using the mat, roll tightly from the bottom, pressing firmly as you go. Seal the edge with a dab of water.
- Slice and Serve: Using a sharp wet knife, slice each roll into 8 equal pieces. Serve with soy sauce, pickled ginger, and wasabi.
