Time: 1 hour 20 min.
Complexity: average
Quantity: 20 rolls

Vegetable sushi with romaine lettuce, tomatoes, cucumbers, and avocado - a detailed recipe.

Ingredients:

For the filling:

• 3 cups Japanese round grain rice, rinsed
• 1/3 tbsp. rice vinegar
• 3 tablespoons of sugar
• 1 teaspoon of salt

For rolls:

• 10 sheets nori (dried seaweed), cut in half lengthwise
• Sesame seeds, for sprinkling
• 1 cucumber
• 1 avocado
• 1 plum tomato
• 1 red onion, thinly sliced ​​into half rings
• 20 asparagus spears, trimmed at the ends, trimmed and blanched
• Wasabi paste, for cooking and serving
• 1 head romaine lettuce
• Pickled ginger, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

round grain rice, rice vinegar, nori, sesame, cucumbers, plum tomatoes, Avocado, red onion, asparagus, romaine lettuce, wasabi, pickled ginger

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Preparation:

Step 1
• Prepare the vinegar mixture: Combine rice vinegar, sugar, and a teaspoon of salt in a saucepan. Heat to medium heat and cook until the sugar dissolves, stirring frequently. Reserve a quarter of the mixture for the rice; use the rest later.
Step 2
• Prepare rice: Combine the rice and 3 1/4 cups of water in a steamer and cook according to the rice package directions. The rice should be sticky and not mushy. Transfer the rice to a wooden bowl (or a traditional sushioke rice bowl).
Step 3
• Prepare the filling: Using a wooden spoon, pour the vinegar mixture over the rice. Then carefully wrap the rice and gently mash it to remove any lumps, being careful not to break the grains. Then pour the remaining vinegar mixture over the rice. Let it sit for at least 5 minutes.
Step 4
• Prepare vegetables: Peel the cucumber and cut into strips (first cut the entire cucumber into thin slices lengthwise, then cut crosswise). Halve the tomato, remove the seeds, and cut crosswise into slices. Cut the avocado into bars.
Step 5
• Prepare the filling layer: Cover the bamboo rolling mat with plastic wrap and place half a sheet of nori on top.
  
  Then, place a handful of rice on the nori, having first moistened your hands with the vinegar mixture, and spread it evenly over the surface of the nori to the edges. Sprinkle with sesame seeds. Then carefully flip the nori over so that the rice is on the bottom; turn the mat so that the short end is facing you.
  
  Spread wasabi on a third of the nori sheet, then place them tightly next to each other lettuce leaves romaine lettuce, cucumber, avocado, tomato, asparagus and onion pieces, ends should hang down slightly.
Step 6
• Prepare sushi: Roll the nori sheet with the filling into a roll. Remove the mat from under the roll and place it on top. Press the roll down to form rectangles.
  
  Then cut into 4-6 pieces. Repeat with the remaining nori and filling.
  
  Serve sushi with pickled ginger and plenty of wasabi.

Votes: 2


Recipe author - Masaharu Morimoto (Masaharu Morimoto) chef, actor, restaurateur, restaurant owner