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Vegetarian hand rolls (temaki) - detailed recipe.

Ingredients:

Sushi rice:

• 3 and 1/3 cups round grain sushi rice
• 4 cups water plus 1/4 cup water
• 6 tbsp. l. rice vinegar
• 5 tablespoons of sugar
• 3 teaspoons of salt

Filling options:

• Nori
• Carrots cut into strips
• Orange and red bell peppers, sliced ​​into strips
• Cucumber sliced ​​into strips
• Asparagus
• Avocado
• Green onions, sliced ​​into strips
• Sesame seeds with salt, for sprinkling

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, carrot, sweet pepper, cucumbers, asparagus, Avocado, green onions, rice vinegar, nori, sesame

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Preparation:

Step 1
• Sushi
  Place half a sheet of nori horizontally in front of you on the mat. Place the rice on the left third of the nori, leaving a border around the perimeter. Place the filling ingredients in the center of the rice. Fold the nearest corner of the nori over to form a cone. Continue rolling until the cone is formed.
  
  Serve with pickled ginger, wasabi and soy sauce as an accompaniment.
Step 2
• Sushi rice: Rinse the rice until the water runs clear and let it drain in a colander for an hour. Place the drained rice in a rice cooker or saucepan with a tight-fitting lid and add 4 cups of water. Bring the water to a boil over medium heat, covering the saucepan with a lid.
  
  Cook for about 2 minutes, reduce heat, and simmer for another 5 minutes. Reduce heat to low and simmer for about 15 minutes, until the water is completely absorbed. Remove the pan from the heat, lift the lid, and place a towel over the pan. Close the lid and let it sit for 10-15 minutes.
Step 3
• While the rice is cooking, combine the vinegar, sugar, and remaining 1/4 cup water in a saucepan. Heat over low heat, stirring, until the sugar and salt dissolve. Let cool.
  
  Place the rice in a hangiri (or other flat, non-metallic container) and spread it evenly across the bottom of the shamoji (or use a large wooden spoon). Use a spatula to cut through the rice to separate the grains. Meanwhile, slowly pour the vinegar mixture over the rice. Add only as much mixture as needed; don't let the rice turn to mush. If you have a helper, fan the rice with an uchiwa (fan) while it cools and stirs.
  
  Don't refrigerate the rice. Keep it in the same container, covered with a clean towel, until ready to use. The rice will keep for 1 day.

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