Vegetarian Sushi Rolls Recipe
Sushi has been around for centuries — millennia, even! — and a quick browse of a suhi bar menu will showcase its ability to customize to different dietary needs and taste preferences. There are countless rolls (maki) to choose from, and many spots boast their own signature creations. Have you ever thought about making it at home?
Wellness coach and recipe developer Miriam Hahn brings us this recipe, saying, "For years I thought that making sushi at home was not feasible. Although it looks like a form of culinary art, it's easy once you have a very essential tool: a bamboo rolling mat." At first glance, one might compare this dish to kimbap, a popular Korean seaweed rice roll, but there are actually many differences. The sushi rice and vegetables are prepared differently than kimbap. Kimbap also doesn't contain raw fish, but neither do vegetarian sushi rolls for that matter. If you're going the vegetarian route, here's what you need to know.
Gather the ingredients for vegetarian sushi rolls
To make this recipe, we'll need a few things from the produce department — an English cucumber, a carrot, red cabbage, and an avocado. Also, pick up some sushi rice, sesame oil, rice vinegar, salt, and some nori sheets. "If you can't find rice that is labeled sushi rice, you can use a white short-grain rice, but long-grain rice won't work here because it doesn't have the right texture to stick together," Hahn explains.
Make the rice and prep the vegetables
To prepare the sushi rice, you'll need to soak it in a pot of water for 30 minutes. Once it has been soaking for an half hour, drain and rinse it, then follow the package directions to cook the rice via either stove top or with a rice cooker. "One of the biggest differences in cooking sushi rice is the water-to-rice ratio. You use much less water when cooking this short-grain rice," Hahn explains. While the rice is cooking, go ahead and slice the cucumber, carrot, cabbage, and avocado into thin strips. When the rice is done, put it into a bowl and combine it with the sesame oil, rice vinegar, and salt.
Layer the nori sheet and rice on the bamboo mat
To get the bamboo mat ready for rolling, pull out some plastic wrap. Wrap the mat completely in the plastic wrap sealing it at the bottom. (The bamboo sticks should be running horizontally.) "I like to do this so that the rice doesn't get stuck in between the bamboo sticks, making it easier for cleanup," Hahn remarks. Place a nori sheet shiny side down on the mat. Now scoop out some of the sticky rice (about ¾ cup) and spread it out on the mat in a thin layer, leaving a ½-inch gap at the top so you can seal up the roll. "The rice will be very sticky, so keep a small bowl of water nearby to dip your fingers in as you press down on the rice," Hahn explains.
Layer in the vegetables, roll, and slice
Starting with the end closest to you, layer in the cucumber, carrot, cabbage, and avocado on top of the rice. "Be careful not to add too much, or you will have a hard time rolling up the sushi," Hahn explains. Then, using the mat, roll the nori, rice, and fillings in a complete turn, and press in tight with your fingers. Loosen the mat and repeat rolling. At the end, remove the mat and seal the ends together with water by wetting your fingers and rubbing them on the open edge. Using a serrated knife, slice the sushi into 1-inch pieces. Repeat the process with two more nori sheets. Now you know how to make stellar vegetarian sushi at home!
- 1 cup sushi rice
- 1 English cucumber
- 1 carrot
- ¼ head red cabbage
- 1 avocado
- 2 teaspoons sesame oil
- 1 teaspoon rice vinegar
- ½ teaspoon salt
- 3 nori sheets
- Soak the rice in water for 30 minutes. Drain the rice and rinse thoroughly.
- Cook according to package instructions either on the stove top or in a rice cooker.
- While the rice is cooking, cut the English cucumber, carrot, cabbage, and avocado into long strips.
- When the rice is done, put it into a bowl and combine with the sesame oil, rice vinegar, and salt.
- Wrap a bamboo mat completely with plastic wrap. Lay down a nori sheet on top of it, shiny side down.
- Spread about ¾ cup of the sticky rice onto the sushi mat, leaving about a ½-inch border at the top so you can seal the sushi roll.
- Layer in the cucumber, carrot, cabbage, and avocado on the lower end of the mat towards you.
- Using the mat, roll the nori, rice, and fillings in a complete turn, pressing tight with your fingers. Loosen the mat and repeat rolling. At the end, remove the mat and seal the ends together with water by wetting your fingers and rubbing them on the open edge.
- Repeat the process with 2 more nori sheets.
- Slice the sushi rolls and serve.
| Calories per Serving | 414 |
| Total Fat | 13.5 g |
| Saturated Fat | 2.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 68.1 g |
| Dietary Fiber | 7.0 g |
| Total Sugars | 5.8 g |
| Sodium | 429.4 mg |
| Protein | 7.6 g |
