Vege Sushi Rolls is a dish we eat weekly. It is simply to make and perfect to take for a hiking trip for example. Often I make sushi rolled with a whole layer of rice. This recipe is more balanced as I use only half of the usual amount of rice per roll.
To create this dish first you need to make is sushi rice. Make sure to buy glutinous, rounded sushi rice for that purpose. Here is my recipe for the perfect sushi rice. You can eat this alone or roll it into your favorite sushi roll with ingredients of choice. I use strips of carrots, cucumbers, and slices of avocado. You can adjust the amount of vinegar in this recipe to suit your taste.
Perfect Sushi Rice Ingredients
- 1 cup uncooked glutinous white rice (sushi rice)
- 1 and ¼ cups water
- ½ cup rice vinegar
- ½ tablespoon vegetable oil
- 2 tablespoons agave syrup or maple syrup (I dont use regular white sugar)
- ½ teaspoon salt
Vege Sushi Rolls Ingredients
- 4-5 Nori sheets
- 1 carrot, cut julianne or spiralized
- 2 avocados
- optionally 1 cucumber, cut lengthwise
- handful of chopped red cabbage
- lettuce leaves and/or arugula and/or sprouts
- some sesame seeds, slightly toasted
- a rolling mat
- some cold water to wet hands and “glue” the Nori
Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Do not remove the lid while the rice cools down. Rice should be tender and water should be absorbed. Lately, I’ve been using a pressure cooker to cook my rice and I’m super happy with the results.
In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this into the rice it will seem very wet. Keep stirring and the rice will dry as it cools.
Put one Nori sheet on a rolling mat (shiny side up!). Lay a layer of lettuce leaves on top of the leaves, leaving two-fingers space between the edge of the sheet and the rice. Spread a handful of room-temperature rice onto the lettuce. Top it with carrots, cabbage, avocado and other toppings.
Start rolling Nori from the edge closest to you towards the end. Make sure to wet the other side of Nori with some water to help it glue together. Leave a roll to rest and make other rolls the same way. Cut rolls into 8 pieces using a very sharp knife.
Serve on a board with some soy sauce and marinated ginger, and some wasabi. If you want to learn how to roll your sushi, sign up for sushi-making classes. Coming up soon!