Ingredients for Vegetable Sushi
- Sushi Rice
- 1 tablespoon water (for dipping sauce)
- 1/4 cup mirin
- Nori
- 1 teaspoon wasabi powder
- Red Onion
- Carrot
- Red Bell Pepper
- Yellow Bell Pepper
- Scallion
- Cucumber
- Pickled Ginger
- Crushed Red Pepper Flakes
- White Wine Vinegar
- 2 tablespoons soy sauce
- Dark Sesame Oil
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How to Make Vegetable Sushi
- Rinse 2 cups sushi rice in a fine-mesh strainer under cold water until the water runs clear (about 5 minutes).
- Drain the rice and let it sit in the strainer for 15 minutes to dry.
- Combine the rinsed rice and 3 cups of water in a medium saucepan. Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the rice is tender.
- Remove from heat and stir in 1/4 cup mirin. Cover and let steam for 15 minutes.
- Transfer the rice to a large bowl and let it cool completely to room temperature.
- Lightly sprinkle a bamboo rolling mat with water.
- Place one sheet of nori seaweed (8.5 x 7.5 inches) on the mat, shiny side down.
- Using damp hands, spread 1 1/4 cups of cooled rice evenly over the nori, leaving a 1 1/2-inch border at the top.
- Spread 1/4 teaspoon of wasabi paste in a thin line across the lower edge of the rice.
- Layer the following vegetables in a horizontal line just above the wasabi: 1/4 cup thinly sliced red onion, 1/2 cup julienned carrots, 1/2 cup julienned red bell pepper, 1/2 cup julienned yellow bell pepper, 1/2 cup thinly sliced scallions, and 1/2 cup thinly sliced cucumber.
- Top with a layer of pickled ginger slices.
- Using the bamboo mat, lift the edge closest to you and tightly roll the sushi away from you, tucking in the filling as you go.
- Gently press the roll to compact it, and continue rolling until you have a tight cylinder. Moisten the edge of the nori with a little water to help it seal.
- Repeat steps 7-13 with remaining ingredients.
- Wrap the sushi rolls in a damp cloth and refrigerate for at least 30 minutes before slicing.
- To serve, use a very sharp knife to cut each roll into 8 equal pieces.
- **For the Dipping Sauce:** In a small bowl, whisk together 1 teaspoon wasabi powder, 1 tablespoon water, 1/2 teaspoon red pepper flakes, 1 teaspoon grated fresh ginger, 2 tablespoons finely chopped scallions, 2 tablespoons rice vinegar, 2 tablespoons soy sauce, and 1 teaspoon sesame oil.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
9g
Fat
0g
Carbs
21g
