Time: 45 min.
Complexity: easily
Quantity: 4 rolls

Vegetable sushi rolls for all ages - a detailed recipe.

Ingredients:

Sushi:

• 1/3 tbsp. seasoned rice vinegar
• 2 teaspoons of sugar
• 1 teaspoon of salt
• 1.5 cups of short-grain sushi rice
• 1.5 cups of water
• 4 sheets of toasted nori seaweed

Fillings (choose 3-4):

• 1 peeled and thinly sliced ​​outdoor cucumber or 1/2 a smooth-skinned greenhouse cucumber
• 1 carrot, cut into thin strips
• 1 small yellow bell pepper, stemmed, seeded and thinly sliced
• 4 green onions, peeled and cut into strips
• 1 piece (10 cm) peeled and julienned fresh daikon (or pickled daikon, or 6 radishes)
• 1/2 firm, ripe Hass avocado, peeled and thinly sliced ​​lengthwise (sprinkle with lemon juice)
• Soy sauce
• Additional equipment: bamboo sushi mat

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, seaweed, nori, cucumbers, carrot, sweet pepper, green onions, daikon radish, radish, soy sauce, lemon juice, Avocado

We recommend

Preparation:

Step 1
• For rice: Mix vinegar, sugar and salt.
  
  Rinse the rice in a colander and drain. Place the rice in a medium saucepan with a tight-fitting lid and add water.
  
  Bring to a boil over high heat, reduce heat to very low, and simmer, tightly covered. (For a better seal, wrap a small kitchen towel tightly around the lid and cover the pan. Make sure the edges of the towel are well away from the heat source.)
Step 2
• Cook the rice until the water is absorbed, about 15 minutes. Remove the pan from the heat (do not open the lid) and let it sit for 10 minutes.
  
  Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and stir it into the rice with a wooden spoon. Place the rice on a parchment-lined baking sheet. Cool the rice by blowing it with a hairdryer or a magazine. Cover the rice with a damp towel.
Step 3
• To assemble the rolls: Place the sushi mat on a clean work surface, slats facing you, across the mat. Place a sheet of nori on top, shiny side down, and align it with the edge of the mat closest to you.
  
  Lightly dampen your fingers with water and press about 1/4 of the rice evenly onto the nori sheet, leaving a 4 cm wide strip at the far edge. About 2.5 cm from the near edge, place the filling across the rice and spread it evenly. Leave a 2.5 cm strip at the far end uncovered.
Step 4
• Starting at the near edge of the mat, tightly roll the nori, rice, and filling to form a cylinder. Pull the far edge of the rolled mat firmly to create a tighter roll.
  
  Unroll the mat, moisten the free edge of the nori with a little water, and roll the sushi to form a seam. Transfer the sushi to a plate and cover with a damp paper towel. Repeat with the remaining rice and filling.
  
  Using a sharp, wet knife, slice each roll crosswise into 8 pieces. Serve with a bowl of soy sauce for dipping.

Votes: 27