Veggie Good Sushi
From boofie 16 years ago
- 20 minutes to make
- Serves 2
Veggie sushi is a great way to get kids to try it, and a great way for vegans and vegetarians to enjoy it! Mix and match your fillings based on your tastes (obviously), color, and texture. Remember, presentation is key. Read more And get your kids involved! My little brother and I made these rolls in the picture and he was like 13 or 14 at the time. He did a pretty good job rolling for it being his first time, don't you think?? :) See less
Ingredients
- 1 c short grain or sushi rice shopping list
- 1.25 c water shopping list
- Sushi vinegar (seasoned rice vinegar) shopping list
- roasted nori sheets (seaweed) shopping list
- toasted sesame seeds (optional) shopping list
- Gari (pickled ginger) shopping list
- wasabi shopping list
- tamari shopping list
- **************************************** shopping list
- Filling (some ideas): shopping list
- seedless cucumber, cut into 1/4" strips shopping list
- carrot, cut into 1/4" strips shopping list
- avocado, sliced thin shopping list
- Zuchinni, cut into 1/4" strips shopping list
- Soy tempeh, cut into 1/4" strips and fried shopping list
- sweet potato, cut into 1/4" strips and fried shopping list
- fresh green beans shopping list
- sugar snap peas shopping list
- Spicy hummus shopping list
- Shredded red cabbage shopping list
- Flavored almonds, chopped shopping list
- **************************************** shopping list
- For rolling: shopping list
- Plastic wrap shopping list
- Bamboo rolling mat shopping list
- Bowl of water shopping list
How to make it
- Place rice and water in pot. Bring water to a boil, cover, and reduce to lowest heat. Allow to cook for 25 minutes.
- In the meantime, prepare veggies. Fry up tempeh and sweet potato if using.
- When rice is finished, take off heat and let it sit covered for another ten minutes.
- Stir rice and add vinegar. Rice should be sticky and moist. Add just a little bit more than you think you should, but not so that it's wet or sloshy. It will get thicker and stickier.
- Allow rice to cool to room temperature (I stick it in the fridge for about thirty minutes, stirring it around every ten or so).
- Place plastic wrap over bamboo rolling mat if you wish. I suggest it. Place nori on mat and cover with rice, pressing it firmly to the edges and smooshing it down well. It should be a thin layer. Leave about an inch at the side closest to you for the fillings. Wetting your fingers with water will keep the rice from sticking to you.
- At this point, you can chose your fillings. I like to spread hummus down and add avocado, cucumber, and fried tempeh. Or, chopped almonds, sweet potato, carrot. The possibilities are endless...just choose whatever looks and sounds good to you, but keep in mind textures. Also, now is when you'll decide to add the fillings to the side with rice so seaweed is on the outside of the roll, or you can flip it over, add stuff, and roll it so rice is on the outside. I like to do both, and roll the ones with rice on the outside in sesame seeds for looks and taste.
- To roll the nori, tightly fold the filling edge over and use the bamboo mat to slowly roll it up and away from you, being careful not to roll your plastic or mat into the roll! Once you've done it a few times you'll get the hang of it.
- After you've rolled your sushi, wrap the mat around it and press firmly around it to secure the edge. You can add water if you need to seal it better.
- Cut into 6 or 8 slices, depending on how thick you want the pieces. Make sure the nice is very sharp, and keep the blade wet to prevent sticking as you cut through it.
- Arrange on platter with gari, tamari, and wasabi paste. Enjoy the flavors and your hard work!
My bubby drooling over his sushi creations. Cucumber and california rolls.
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The Rating
Reviewed by 4 people-
This is perfect for my raw-veggies-only 9 year old!
waterlily
in Joplin loved it
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