Vegetarian Sushi Rolls
It's not that hard to make your own sushi, California roll style at home. Cook some rice, season and wrap up your favorite mix of textures.
Yield
4 servingsPrep
10 minCook
0 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
rice
vinegared (shari), recipe see link below |
|
| 5 | sheets |
nori
dried seaweed sheets, for sushi rolls, look in the seafood or Asian section of your supermarket |
* |
| 1 | x |
rice vinegar
|
*
|
| 1 | x |
wasabi powder
or prepared wasabi paste |
* |
| 1 | x |
carrots
thinly sliced |
*
|
| 1 | x |
avocados
thinly sliced |
*
|
| 1 | x |
scallions, spring or green onions
thinly sliced |
*
|
| 1 | x |
sesame seeds
toasted, for inside rolls and for garnish |
*
|
| 1 | x |
dill weed
freshly chopped, optional |
*
|
| 1 | x |
wasabi powder
or prepared paste |
* |
| 1 | x |
soy sauce, tamari
|
*
|
| 1 | x |
ginger
pickled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
rice
vinegared (shari), recipe see link below |
|
| 5 | sheets |
nori
dried seaweed sheets, for sushi rolls, look in the seafood or Asian section of your supermarket |
* |
| 1 | x |
rice vinegar
|
*
|
| 1 | x |
wasabi powder
or prepared wasabi paste |
* |
| 1 | x |
carrots
thinly sliced |
*
|
| 1 | x |
avocados
thinly sliced |
*
|
| 1 | x |
scallions, spring or green onions
thinly sliced |
*
|
| 1 | x |
sesame seeds
toasted, for inside rolls and for garnish |
*
|
| 1 | x |
dill weed
freshly chopped, optional |
*
|
| 1 | x |
wasabi powder
or prepared paste |
* |
| 1 | x |
soy sauce, tamari
|
*
|
| 1 | x |
ginger
pickled |
*
|
Directions
Prepare the vinegared rice and place to one side. Cool the rice to room temperature - if it's too cold, it won't stick together well. Cut a sheet of seaweed crosswise into two.
Place one half of the seaweed crosswise and shiny-side down on the surface of the bamboo rolling mat.
The rolling mat must be dry and placed on a dry chopping board.
Moisten your hands in vinegared water and make a ball our of half a cup pf prepared vinegared rice.
Place this ball on the seaweed and spread it our carefully. Spread it gently, don't push it down onto the seaweed.
Keep about 12 mm free of rice on the far end of the nori (to sea the roll).
Place a dash of wasabi on your index finger and run your finger along the rice, from left to right, in a straight line.
This line should be at the end closest to you (so that the filling remains central).
Place the filling for your roll on top of the wasabi, and wet the exposed strip of nori (not covered with rice) with rice vinegar.
Lift the front of the bamboo mat closest to you.
Roll the hosomaki by pressing the sudare down firmly on the nori.
The nori will stick to itself when the roll is complete.
Shape the ends of the roll so that no rice will fall our and then let the roll rest for a minute or two.
Moisten a sharp knife with vinegared water before cutting th roll into 4 or 6 neat pieces.
Serve with wasabi paste, soy sauce and pickled ginger.
