Sushi has long been celebrated for its delicate flavours and beautiful presentation. While traditionally associated with fish, vegetarian sushi offers a delightful alternative that’s equally satisfying and packed with fresh, vibrant ingredients. Whether you’re a seasoned sushi lover or a curious foodie, making vegetarian sushi at home is easier than you might think. In this blog post, we’ll guide you through a simple and delicious vegetarian sushi recipe that’s perfect for any occasion.
Ingredients
To make a basic vegetarian sushi roll (makes about 4 rolls), you will need:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 sheets of nori (seaweed)
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 avocado, sliced
- 1 bell pepper, julienned
- 1/2 cup pickled radish, julienned (optional)
- Soy sauce, for serving
- Pickled ginger, for serving
- Wasabi, for serving
Instructions
- Prepare the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
- Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer’s instructions. If you don’t have a rice cooker, you can cook the rice on the stove by bringing it to a boil, then reducing the heat to low and simmering, covered, for about 20 minutes or until all the water is absorbed.
- Once the rice is cooked, let it cool slightly. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice, being careful not to mash the grains. Allow the rice to cool to room temperature.
- Prepare the Fillings:
- While the rice is cooling, prepare your vegetable fillings. Julienne the cucumber, carrot, bell pepper, and pickled radish. Slice the avocado thinly.
- Assemble the Sushi Rolls:
- Place a bamboo sushi mat on a clean surface and cover it with plastic wrap to prevent sticking. Lay a sheet of nori, shiny side down, on the mat.
- With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge. Be gentle and even to avoid squishing the rice.
- Arrange the vegetable fillings horizontally across the center of the rice.
- Starting from the edge closest to you, use the bamboo mat to roll the sushi tightly. Press firmly as you roll to keep the fillings in place. Continue rolling until you reach the exposed edge of the nori. Wet this edge with a little water to seal the roll.
- Cut and Serve:
- Using a sharp knife dipped in water, cut the roll into 6-8 pieces. Be sure to clean the knife between cuts to ensure clean slices.
- Repeat the process with the remaining ingredients to make more rolls.
- Arrange the sushi pieces on a platter and serve with soy sauce, pickled ginger, and wasabi.
Tips for Perfect Vegetarian Sushi
- Practice Makes Perfect: Don’t be discouraged if your first few rolls aren’t perfect. Sushi rolling is an art that improves with practice.
- Customize Your Fillings: Feel free to get creative with your vegetable choices. Other great options include asparagus, roasted sweet potato, or even mango for a sweet twist.
- Rice Consistency: The key to good sushi rice is achieving the right balance of stickiness without it being too mushy. Rinsing the rice well and letting it cool properly are essential steps.
Have you tried making sushi at home? What are your favourite vegetarian fillings? Share your tips and variations in the comments!
