Vegetarian Sushi
18 August, 2024
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Vegetarian sushi
Vegetarian sushi is a delightful and colorful variation of traditional sushi, featuring a variety of fresh, plant-based ingredients. Instead of fish, vegetarian sushi rolls are typically filled with vegetables such as avocado, cucumber, carrots, bell peppers, and pickled radish, along with tofu or other plant proteins. These ingredients are wrapped in seasoned rice and nori, and can be served with traditional accompaniments like soy sauce, wasabi, and pickled ginger. Vegetarian sushi offers a healthy, refreshing, and visually appealing option for sushi lovers looking for a meat-free alternative.
Ingredients
For the sushi rice:
- 2 cups sushi rice short-grain rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the sushi rolls:
- 4-6 sheets of nori seaweed
- 1 avocado sliced
- 1 cucumber julienned
- 1 carrot julienned
- 1 bell pepper julienned
- 1/2 block of firm tofu cut into strips (optional)
- 1 small package of pickled radish sliced (optional)
For serving:
- Soy sauce
- Pickled ginger
- Wasabi
- Sesame seeds
Instructions
Prepare the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice isn't too sticky.
- In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the water is absorbed and the rice is tender.
- Remove the rice from heat and let it sit, covered, for 10 minutes.
- In a small bowl, mix the rice vinegar, sugar, and salt until the sugar is dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool to room temperature.
Prepare the Fillings:
- While the rice is cooling, prepare your vegetables and tofu. Slice the avocado, julienne the cucumber, carrot, and bell pepper, and cut the tofu into strips. If using pickled radish, slice it as well.
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 bamboo mat.
- Wet your hands with water to prevent the rice from sticking, then spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of nori uncovered at the top edge.
- Arrange a line of your chosen vegetables and tofu across the middle of the rice.
- Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to form a tight roll. Seal the roll by moistening the uncovered edge of the nori with a little water and pressing it to adhere.
Slice the Sushi Rolls:
- Using a sharp knife, slice the sushi roll into bite-sized pieces. Clean the knife with a damp cloth between slices to ensure clean cuts.
Serve:
- Arrange the sushi rolls on a plate. Sprinkle with sesame seeds if desired.
- Serve with soy sauce, pickled ginger, and wasabi on the side.
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