If you love sushi but want a fresh, vegetarian twist, this vegetable sushi recipe is perfect for you! It’s packed with crisp, colorful veggies and seasoned sushi rice rolled neatly in nori sheets. Whether you’re a sushi beginner or a seasoned fan, this homemade recipe is both satisfying and delicious.
Ingredients
For the Sushi Rice:
- 1 ½ cups sushi rice (short-grain rice)
- 1 ¾ cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Filling:
- 1 large cucumber, julienned
- 1 medium carrot, peeled and julienned
- 1 avocado, sliced
- ½ red bell pepper, thinly sliced
- ¼ cup pickled radish, thinly sliced (optional)
- ¼ cup sprouts or microgreens (optional)
For Assembly:
- Nori sheets (seaweed sheets)
- Soy sauce, for serving
- Pickled ginger, for serving
- Wasabi, for serving (optional)
Instructions
1. Prepare the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear to remove excess starch and prevent stickiness.
- Combine the rinsed rice and water in a rice cooker or pot. Cook according to your rice cooker’s instructions, or bring to a boil, then reduce heat to simmer, cover, and cook for 15–20 minutes until tender.
- While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until fully dissolved.
- Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
2. Prepare the Vegetables:
- While the rice cools, julienne or thinly slice all vegetables for easy rolling.
3. Assemble the Sushi Rolls:
- Place a bamboo sushi mat on a clean surface and cover it with plastic wrap to prevent sticking.
- Lay a nori sheet shiny side down on the mat.
- With wet hands, spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge. Press the rice gently to adhere.
- Arrange strips of cucumber, carrot, avocado, bell pepper, pickled radish (if using), and sprouts along the bottom edge of the rice.
- Lift the edge of the mat and roll the sushi tightly from the bottom, using the mat to shape and compress the roll.
- Use a sharp knife to slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to keep it clean.
4. Serve:
- Arrange your sushi rolls on a platter.
- Serve with soy sauce, pickled ginger, and wasabi on the side for dipping.
Enjoy your fresh and healthy homemade vegetable sushi! Perfect as a light lunch, snack, or party appetizer.
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