Veg Sushi Rolls
Homemade veg sushi rolls are easier than you think. This recipe shows you how to get that perfect, sticky rice and fresh veggie filling every time.
Ingredients
- 2 cups sushi rice
- 2 cups water for cooking rice
- 60 ml rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 8 nori sheets (seaweed wraps)
- 2 medium carrots
- 1 large cucumber
- 2 ripe avocados
- 1 medium red bell pepper
- 4 ounces cream cheese, softened
- 4 tablespoons soy sauce for serving
- 2 tablespoons pickled ginger for serving
- 2 teaspoons wasabi paste for serving
Instructions
- Rinse 2 cups sushi rice under cold water until the water runs clear. Combine the rinsed rice with 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let it steam, covered, for another 10 minutes. Do not lift the lid.
- In a small saucepan, combine 60 ml rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Heat over low heat, stirring until the sugar and salt are dissolved. Do not boil.
- Transfer the cooked rice to a large, shallow, non-metallic bowl. Pour the vinegar mixture evenly over the rice. Gently fold the seasoning into the rice using a wooden spoon or rice paddle, being careful not to mash the grains. Allow the rice to cool to room temperature, uncovered.
- While the rice cools, prepare the vegetables. Wash and peel 2 medium carrots, then cut them into thin, matchstick-sized strips. Wash 1 large cucumber, trim the ends, and cut it into thin, matchstick-sized strips. Wash 1 medium red bell pepper, remove the seeds and white pith, and cut it into thin strips. Peel and pit 2 ripe avocados, then slice them thinly.
- Lay one nori sheet, shiny side down, on a bamboo sushi rolling mat. Dip your fingers in water to prevent sticking, then spread about 0.5 cup of the cooled sushi rice evenly over the nori, leaving a 2.5 cm border along the top edge.
- Spread about 0.5 ounce of softened cream cheese in a thin line across the bottom third of the rice.
- Arrange a small amount of the carrot strips, cucumber strips, red bell pepper strips, and avocado slices horizontally over the cream cheese.
- Using the bamboo mat, carefully roll the nori sheet tightly from the bottom edge towards the top, tucking in the ingredients as you go. Apply gentle, even pressure to ensure a firm roll. Moisten the top border of the nori with a little water to seal the roll.
- Repeat the process for the remaining 7 nori sheets and ingredients, making 8 rolls in total.
- Using a very sharp, wet knife, slice each roll into 6-8 pieces. Clean the knife with a damp cloth between cuts to prevent sticking.
- Serve the vegetarian sushi rolls immediately with 4 tablespoons soy sauce, 2 tablespoons pickled ginger, and 2 teaspoons wasabi paste on the side.