Oh how I love sushi! It’s so healthy and is super easy to make at home. Hope you’ll give this one a whirl. It’s worth it!
Play with vegetable combinations. Some of my favorites are avocado, cucumber, carrot, scallion and mung bean sprouts. Try sweet variations with fruit like mango and kiwi to make a fun roll for kids. Be creative and enjoy your food!
p.s. For another fun veg roll recipe, click here to check out my fresh Spring Rolls in the “It’s All in a Day!” post. They are fun to make and you can use whatever veg you have on hand.
Vegetable Sushi Roll
Bamboo sushi mat or bamboo placemat or a piece of parchment paper
2 sheets of raw or toasted nori
1 carrot, cut into long, thin strips (julienned)
1 cucumber, seeds removed and julienned to match the carrots
soy sauce, tamari or Bragg’s amino acids (gluten free if you need it like me!)
2 cups cooked sushi rice (I used leftover steamed thai rice)
2 tablespoons rice wine vinegar
1/2 tsp stevia powder
1 tablespoons rice wine
Rock and Roll:
Combine rice wine vinegar, stevia and rice wine in a small bowl until the stevia dissolves. Reheat your leftover rice for about 30 seconds in the microwave. Put the rice into a large bowl. Pour the vinegar mixture over the rice while you gently stir the rice. The object is to cool the rice while coating it with the vinegar dressing.
Now that the rice is ready, let’s get moving. This is a quick meal considering we’re using leftover rice.
Lay your nori shiny side down on the mat of your choice. A bamboo mat makes rolling much easier, but if you don’t have one you can use a stiff placemat or even a piece of parchment paper. I don’t want equipment or lack of it to stop you!
Nori, face down; time to spread half of your rice. Scoop about ¾ cup of rice onto the nori. Rice should be sticky and glossy but not wet. Moisten your hands with cool water and use your fingers to spread out the rice into a thin layer. We are aiming to cover the nori with an even layer of rice. Starting with wet hands means that the sticky rice won’t stick to our fingers right away.
Once the rice is laid out we’re going to place our veggies. So, lay out a row of julienned carrot and cucumber about 2 inches from the bottom of the nori sheet. We want the veggies to be even from side to side so everything stays together and looks pretty when we cut this into slices.
Magic time is upon us! Lift the bottom edge of the sushi mat and begin to roll toward the top edge. You need to press firmly on the roll to keep it tight. Continue rolling to the top edge and press the mat at the top to seal the roll. Repeat the procedure with the second sheet of nori. Using a serrated knife, slice each roll into 6 or 8 pieces and serve with a dab of wasabi, braggs or gluten free tamari and a heap of pickled ginger.
Want to check out another version of my veg sushi roll on Food.com? I’ve been making this stuff for a while now and it just couldn’t be easier!
Click here: http://www.food.com/recipe/tofu-maki-vegetarian-sushi-41104#ixzz1GWvr2Up2