Best 10 Veggie Sushi Hand Roll Recipes

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**Sushi hand rolls, also known as temaki, are a delicious and easy-to-make Japanese dish that is perfect for a quick and healthy lunch or dinner. Made with fresh vegetables, sushi rice, and your favorite fillings, these hand rolls are a great way to get your daily dose of veggies and protein. This article provides three different recipes for veggie sushi hand rolls, each with its own unique flavor profile. The first recipe features a classic combination of avocado, cucumber, and carrot, while the second recipe adds a bit of spice with sriracha mayo and pickled jalapeños. The third recipe is a more hearty option, with roasted sweet potatoes and black beans. All three recipes are simple to follow and can be easily customized to your liking. So grab your favorite veggies and get ready to make some delicious and healthy sushi hand rolls!**

Here are our top 10 tried and tested recipes!

VEGGIE SUSHI ROLLS



Veggie Sushi Rolls image

These sushi rolls are a great finger food, side or even main course. They're versatile and can be made with any veggies you like. Kids have fun making them.-Sarah Christenson, San Diego, California

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 42 rolls.

Number Of Ingredients 14

2 cups sushi rice, rinsed and drained
2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
7 fresh asparagus spears, trimmed
Bamboo sushi mat
7 nori sheets
1 small cucumber, julienned
1 small carrot, julienned
2 jalapeno peppers, seeded and julienned
1 medium ripe avocado, peeled and thinly sliced
1/4 cup julienned daikon radish
Reduced-sodium soy sauce and prepared wasabi

Steps:

  • In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.), Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender., Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 2/3 cup rice on plastic; with moistened fingers, press rice into an 8-in. square. Top with one nori sheet., Arrange a small amount of vegetables and avocado about 1-1/2 in. from bottom edge of nori sheet. Lifting bottom edge of the bamboo mat, roll up the rice mixture jelly-roll style, being sure to lift plastic from rice. Roll bamboo mat over sushi roll, pressing firmly, to make a more compact roll. When the roll is complete, tighten the roll to make more compact. Remove mat; cover roll and set aside. Repeat with remaining ingredients to make seven rolls., Cut each into six pieces. Serve with soy sauce and wasabi.

Nutrition Facts : Calories 290 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 221mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.

TEMAKI SUSHI (HAND ROLL)



Temaki Sushi (Hand Roll) image

Make sushi at home with simple hand rolled sushi called Temaki Sushi. Everyone in the family (or at the party) will have fun rolling the nori sheets around sushi rice and their favorite fillings!

Provided by Namiko Chen

Categories     Main Course

Time 10m

Number Of Ingredients 7

5 cups sushi rice (cooked and seasoned)
10 sheets nori (dried laver seaweed) ((we use half sheet for each roll))
sashimi-grade fish of your choice
Japanese or Persian cucumbers
shiso leaves (perilla/ooba)
kaiware daikon radish sprouts
takuan (pickled daikon radish)

Steps:

  • If your raw fish comes as a block, slice the raw fish into long sticks. Or you can ask a fish monger at a Japanese grocery store to cut the raw fish for Temaki Sushi. They will cut fish into long sticks, instead of sashimi-style cut.
  • Right before you start eating, cut the nori in half (restaurant-style) or quarter (home-style; makes 40 taco-style rolls) and keep it in the bag as it becomes stale easily.
  • Prepare sushi rice, ingredients, nori sheet (seaweed) at the table.
  • Before you start, make sure your hands are dry in order to keep nori dry and crispy. Place the seaweed on the palm of your hand (shiny side down) and put a thin layer of rice on left third of nori. If you're using a ¼ sheet of nori, then put the rice and filling in the center and roll up the sides like taco.
  • Place fillings (shiso leaf, cucumber, raw fish and daikon radish sprouts) vertically across middle of the rice.
  • Fold the bottom left corner of nori over and begin rolling into a cone shape.
  • Keep rolling until a cone shape is formed. Put a piece of rice at the bottom right corner to use as glue and close tightly. Continue with the other half of the nori.
  • Serve with pickled ginger, wasabi, and soy sauce as condiments.

Nutrition Facts : Calories 109 kcal, Carbohydrate 13 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 17 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

VEGGIE SUSHI HAND ROLL



Veggie Sushi Hand Roll image

Fill these kid-friendly sushi rolls with bell pepper, carrots, and cucumber, or whatever vegetables they love.

Provided by Stacey Antine

Categories     HarperCollins     Vegetarian     Vegan     Bell Pepper     Cucumber     Carrot     Rice     Kid-Friendly     Small Plates

Yield Makes 10 servings (2 hand rolls per serving)

Number Of Ingredients 10

2 3/4 cups short-grain brown rice
4 cups water
1/4 cup unseasoned rice vinegar
1 carrot
1 cucumber, unpeeled
1 red bell pepper
1 yellow bell pepper
1/2 cup fresh chives
10 sheets nori (seaweed)
Low-sodium soy sauce for dipping (optional)

Steps:

  • Place the rice in a coarse-mesh sieve and rinse with cold running water until water runs clear. Shake out excess water.
  • In a large saucepan, combine rice and water; heat to boiling over high heat. Reduce heat to low; cover and simmer for 40 minutes or until rice is tender and water is absorbed. Remove from heat; let stand, covered, for 10 minutes. Transfer rice to a bowl and sprinkle with rice vinegar; toss and let cool.
  • Meanwhile, peel the carrot and cut into matchsticks. Cut the unpeeled cucumber lengthwise in half; discard seeds. Then cut cucumber into matchsticks. Slice peppers into matchsticks. Cut chives to match the length of the vegetables. All vegetables should be about the same length and thickness. Cut each nori sheet in half crosswise.
  • To prepare sushi, hold the nori in one hand, shiny side down. Dip your free hand in a small bowl of water to prevent sticking. Using your wet hand, shape 1/4 cup rice into a ball and place on the left side of nori sheet. Spread the rice to a 1/4-inch thickness, leaving about a 1-inch border of nori on the sides. With your finger, make a crosswise "well" in the center of rice where vegetables will go.
  • Place 1-2 sticks of each vegetable (carrot, cucumber, peppers, and chives) in the well and tightly press vegetables together. (Let kids pick combos of their favorites, but making colorful sushi is the goal!)
  • To roll sushi, start with bottom left edge of the nori and bring it up on a diagonal to the center of the rice and vegetable. Start rolling the sushi to the right to create a cone shape, using your free hand to tuck it all together tightly. With your fingertip, place a drop of water on the outside bottom corner of the nori to hold the sushi together.
  • Repeat steps 4-6 with remaining ingredients.
  • Place sushi rolls on a platter and serve with low-sodium soy sauce for dipping, if you like.

VEGGIE SUSHI ROLLS



Veggie Sushi Rolls image

Provided by Kate McMillan

Categories     Rice     Vegetable     Kid-Friendly     Back to School     Lunch     Cucumber     Root Vegetable     Carrot     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 1 sushi roll (8 pieces)

Number Of Ingredients 8

cooked sushi rice 1 1/4 cups (6 oz/185 g)
unseasoned rice vinegar 1 teaspoon
toasted nori seaweed 1 sheet, about 7 by 8 inches (18 by 20 cm)
toasted sesame seeds 1 tablespoon, plus more for sprinkling
English cucumber 1/4, peeled and cut into thin matchsticks
carrot 1/2, peeled and cut into thin matchsticks
ripe avocado 1/4, thinly sliced
soy sauce and pickled ginger slices for serving (optional)

Steps:

  • Place the rice in a microwave-safe bowl. Add a few drops of water and microwave on high until the rice is warm and softened, about 30 seconds. Set the rice aside to cool.
  • In a small bowl, combine the vinegar with 2 tablespoons water. Place a bamboo sushi mat on a work surface with the bamboo strips facing you horizontally. Place the nori sheet horizontally, shiny side down, on the mat, aligned with the edge nearest you. Dip your hands into the vinegar-water mixture and spread the cooled rice in an even layer over the nori sheet, leaving the top one-fourth of the nori uncovered. Sprinkle the sesame seeds over the rice, then arrange the cucumber and carrot sticks and the avocado slices in a horizontal strip across the bottom portion of the rice.
  • Starting at the edge closest to you, lift the mat, nori, and rice over the filling to seal it inside, then roll up the sushi into a tight cylinder. Use your finger to lightly moisten the outer edge of the nori with the vinegar-water mixture to seal the roll. Dipping a sharp knife in water before each cut, cut the roll in half crosswise, and then cut each half crosswise into 4 equal pieces.
  • Pack the sushi snugly into an airtight container and sprinkle with sesame seeds. Refrigerate until ready to go. Include little containers of soy sauce and/or pickled ginger, if you like. And don't forget the chopsticks!

VEGGIE SUSHI 4 WAYS RECIPE BY TASTY



Veggie Sushi 4 Ways Recipe by Tasty image

Here's what you need: rice vinegar, sugar, salt, sushi rice, black rice, roasted nori, sesame oil, shiitake mushroom, soy sauce, garlic powder, pepper, fresh spinach, cucumber, carrot, vegetable oil, all purpose flour, baking powder, salt, pepper, ice water, medium sweet potato, avocado, avocado, cucumber, mango, teriyaki tofu, red bell pepper, carrot, wasabi, pickled ginger, soy sauce

Provided by Rachel Gaewski

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 31

2 ½ tablespoons rice vinegar
1 tablespoon sugar
¾ teaspoon salt
3 cups sushi rice, cooked
1 cup black rice, cooked
4 sheets roasted nori
1 tablespoon sesame oil
1 cup shiitake mushroom, sliced
1 tablespoon soy sauce
¼ teaspoon garlic powder
pepper, to taste
8 leaves fresh spinach
4 sticks cucumber
4 sticks carrot
vegetable oil, for frying
½ cup all purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
¾ cup ice water
1 medium sweet potato, cut into sticks
2 slices avocado
4 slices avocado
4 sticks cucumber
4 sticks mango
4 strips teriyaki tofu, baked
4 sticks red bell pepper
4 sticks carrot
wasabi
pickled ginger
soy sauce

Steps:

  • In a small pot over medium heat, add the rice vinegar, sugar, and salt and whisk to combine. Bring to a boil and continue whisking until the salt and sugar have dissolved. Remove the pot from the heat.
  • Add the cooked sushi rice to a large bowl and the cooked black rice to a separate medium bowl. Add ¾ of the rice vinegar mixture to the sushi rice and the remaining ¼ to the forbidden rice. Mix until the vinegar mixture is well distributed.
  • Make the shiitake veggie roll: Heat the sesame oil in a medium pan over medium heat. Once the oil is simmering, add the shiitake mushrooms, soy sauce, garlic powder, and pepper and cook for 6-8 minutes, until the mushrooms have released their juices and begin to crisp up.
  • Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Fill a small bowl with water to dip your fingers into--this will prevent them from getting sticky when handling the rice. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  • Over the bottom quarter of the nori, layer the spinach, cucumber, carrot, and shiitake mushrooms. Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  • Make the sweet potato tempura roll: Heat the vegetable oil in a medium pot until it reaches 375ºF (190ºC).
  • In a medium bowl, combine the flour, baking powder, salt, and pepper and mix well with a fork. Pour in the ice water and mix until incorporated--some lumps are okay. Drop the sweet potato sticks into the batter and toss with your fingers to ensure they are thoroughly coated.
  • Transfer a few of the sweet potato sticks at a time to a spider and carefully drop them into the hot oil. Cook for 3-4 minutes, until crispy, then transfer to a paper towel-lined plate.
  • Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  • Over the bottom quarter of the nori, layer the sweet potato tempura and avocado. Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  • Make the avocado cucumber mango roll: Place 1 sheet of nori over a bamboo sushi mat. Scoop the forbidden rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  • Over the bottom quarter of the nori, layer the avocado, cucumber, and mango. Use your fingers to hold the filling in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  • Make the teriyaki tofu roll: Place 1 sheet of nori over a bamboo sushi mat. Scoop the remaining cup of sushi rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  • Over the bottom quarter of the roll, layer the teriyaki tofu, red bell pepper, and carrot. Use your fingers to hold the filling in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  • Serve the sushi with wasabi, pickled ginger, and soy sauce.
  • Enjoy!

VEGETARIAN HAND ROLLED SUSHI (TEMAKI)



Vegetarian Hand Rolled Sushi (Temaki) image

Provided by Food Network

Categories     appetizer

Time 1h

Number Of Ingredients 16

Sushi rice, recipe follows
Nori
Carrot, julienned
Orange and red bell peppers, julienned
Cucumber, julienned (Chinese B without seeds, or regular is also ok)
Asparagus
Avocado
Scallions, julienned
Black sesame seeds
White sesame seeds
Black sesame seeds/salt combination
3 1/3 cups short grain rice
4 cups water, plus 1/4 cup water
6 tablespoons rice vinegar
5 tablespoons sugar
3 teaspoons salt

Steps:

  • Place a half sheet of nori horizontally in front of you on your mat. Place rice on left third of nori, leaving border of nori all around. Place filling ingredients vertically across middle of rice. Fold near corner of nori over to begin folding into cone shape. Continue to roll until cone is formed.
  • Serve with pickled ginger, wasabi and soy sauce as condiments.
  • Rinse rice in water until the water runs clear and then drain in a colander for 1 hour. Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water. Over medium heat, cover and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes. Reduce heat to low and cook for about 15 minutes, or until water has been absorbed. Remove from the heat, remove lid, and place a towel over pot. Replace lid and let stand for 10 to 15 minutes.
  • While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool.
  • Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon). Run the spatula through the rice in slicing motions to separate the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the rice should not be mushy. If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures.
  • Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day.

GRILLED VEGETABLE HAND ROLLS



Grilled Vegetable Hand Rolls image

Sushi masters train for years to hone their skills, but hand-rolling is an easier way to enjoy some of the traditional ingredients and flavors.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h25m

Yield 8 hand rolls

Number Of Ingredients 16

1 cup sushi rice
1 tablespoon seasoned rice wine vinegar
8 ounces asparagus spears
4 mini sweet peppers, halved and seeded
4 to 5 shiitake mushrooms, stems removed
1 tablespoon olive oil
2 teaspoons low-sodium soy sauce, plus more for serving
Freshly ground black pepper
1/2 cup shredded red cabbage
1/2 cup shredded carrot
1 mini cucumber, halved, seeded and sliced into thin strips
1 avocado, pitted, peeled and sliced
4 nori sheets, halved into rectangles
1/2 cup bottled sriracha mayonnaise
Sesame seeds, for sprinkling
1/2 cup sushi ginger (pickled)

Steps:

  • Cook the sushi rice according to the package instructions, then flavor with the seasoned rice vinegar, stirring to distribute. Let sit until ready to use.
  • Preheat a grill pan on medium heat.
  • Add the asparagus, peppers and shiitake mushrooms to a bowl, then toss with the olive oil. Season with 2 teaspoons soy sauce and a pinch of pepper. Grill the vegetables, turning as needed, until lightly charred, 4 to 5 minutes. Remove to a cutting board. Halve the asparagus, then set aside. Slice the peppers and mushrooms into thin strips.
  • Present the grilled vegetables on a platter, along with the cabbage, carrot, cucumber and avocado, and allow everyone to build their own hand rolls.
  • To make the hand rolls: Lay a halved nori sheet, shiny-side down, on a clean surface. Add 1/4 cup of the sushi rice to the left edge of the nori and flatten slightly. Top with the desired vegetables. Bring the bottom left corner up and over the fillings to the top edge of the rectangle, creating a cone. Now roll the cone down the remaining strip of nori. Use a couple grains of rice to secure the nori to itself to help keep it rolled. Drizzle the top with the sriracha mayonnaise and sprinkle over the sesame seeds. Serve alongside the ginger and soy sauce for dipping.

VEGETABLE SUSHI ROLLS FOR ALL AGES



Vegetable Sushi Rolls for All Ages image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 rolls

Number Of Ingredients 13

1/3 cup seasoned rice vinegar
2 teaspoons sugar
1 teaspoon salt
1 1/2 cups short-grained sushi rice
1 1/2 cups water
4 sheets toasted nori
1 kirby cucumber or 1/2 regular cucumber, seeded and cut into matchsticks
1 carrot, cut into matchsticks
1 small yellow bell pepper, stemmed, seeded and cut into matchsticks
4 scallions, trimmed and cut into matchsticks
1 (4-inch) piece daikon, peeled, and cut into matchsticks (or pickled daikon or 6 red radishes)
1/2 firm-ripe Hass avocado, peeled, thinly sliced lengthwise, sprinkled with lemon juice
Soy sauce

Steps:

  • For the rice:
  • Mix together vinegar, sugar, and salt.
  • Rinse the rice in colander and drain. Put the rice and water in medium saucepan with a tight fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. (For a good seal wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes.
  • Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
  • To assemble rolls:
  • Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge.
  • Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.
  • Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
  • Serve with bowl of soy sauce for dipping.

VEGETARIAN CALIFORNIA ROLLS (SUSHI)



Vegetarian California Rolls (Sushi) image

I found that these are one of the few foreign foods even French people will love ; ) They are really easy to make - trust me I'm a lazy cook! - and deceptively impressive when done!! Great for brown bagging too!

Provided by milkamaiden

Categories     Lunch/Snacks

Time 30m

Yield 40-50 pieces, 6-8 serving(s)

Number Of Ingredients 12

1 (10 sheet) package nori (roasted seaweed)
4 cups sushi rice
japanese rice wine vinegar
4 -6 tablespoons sugar
1 cucumber, cut into thin strips lengthwise
2 -3 carrots, cut into thin strips lengthwise steamed
1 -2 avocado, sliced thinly lengthwise
1 bunch green onion, cut into thin strips lengthwise
prepared wasabi paste (use sparingly it's really hot!)
prepared plum sauce
prepared pickled ginger
soy sauce

Steps:

  • Prepare the sushi rice according to package instructions (I use a rice cooker - fool proof).
  • Prepare your veggies while the rice is cooking.
  • Once the rice is done put it in a bowl and season to taste with rice vinegar and sugar - the mixture should be pleasantly sweet and sour. Spread up the edges of the bowl to cool for a couple of minutes.
  • Lay down a nori sheet on a rolling mat. Using a spoon dipped in water spread the rice (min. 1/2 in / 1.5 cm thick) on the nori leaving a strip of about 2 in / 5cm at the far side of the sheet facing away from you.
  • Use a teaspoon to spread some plum sauce down the middle of the rice. Top with 1-2 slices of cucumber, carrots, avocado and green onion each depending on size of the veggies you cut (they need to spread all along the middle of the rice from end to end).
  • Using your mat roll up the nori pressing down with your hands as you roll to keep the roll firm.
  • Set the rolls on a plate with the bare strip of nori facing down. The moisture from the rice will seal the rolls. Let sit to firm up.
  • Using a sharp knife cut the ends of the rolls and eat immediately ; )
  • Cut the rest of the rolls into neat bite sized pieces and serve with the wasabi and pickled ginger and soy sauce for dipping - you may want to let your guests decide on how much wasabi to use, especially if they are French : ).

HOMEMADE VEGETARIAN SUSHI ROLLS



Homemade Vegetarian Sushi Rolls image

Cool, light-tasting strips of cucumber are rolled around crunchy veggies, creamy avocado, and a sheet of nori in this quick and simple homemade vegetarian sushi roll recipe.

Provided by Miki Mitchell

Categories     World Cuisine Recipes     Asian

Time 15m

Yield 1

Number Of Ingredients 5

¼ small cucumber, peeled
1 sheet nori (dry seaweed)
1 small carrot, peeled and thinly sliced
¼ small red bell pepper, thinly sliced
6 thin slices avocado

Steps:

  • Slice cucumber into wide, flat pieces and blot with a paper towel to dry.
  • Lay cucumber slices flat on a work surface, slightly overlapping each piece. Place nori sheet on top and arrange bell pepper and carrot slices along the edge that is closest to you. Gently roll the sushi, slice into 6 pieces, and top with avocado slices.

Nutrition Facts : Calories 272 calories, Carbohydrate 19.8 g, Fat 22.2 g, Fiber 12.1 g, Protein 4 g, SaturatedFat 3.2 g, Sodium 47.9 mg, Sugar 4.1 g

Tips:

  • Use sushi-grade fish and seafood to ensure the freshest and safest ingredients.
  • Prepare the rice properly by rinsing, soaking, and cooking it according to the package instructions.
  • Season the rice with rice vinegar, sugar, and salt while it's still warm to allow the flavors to absorb evenly.
  • Use a bamboo rolling mat to help you roll the sushi tightly and evenly. Wet the mat with water to prevent the rice from sticking.
  • Fill the sushi rolls with a variety of ingredients, such as vegetables, fruits, fish, seafood, and more.
  • Be creative with your toppings and sauces to add extra flavor and texture to your sushi rolls.
  • Serve the sushi rolls with soy sauce, wasabi, and pickled ginger to enhance the flavors.

Conclusion:

With the right ingredients and techniques, you can easily master the art of making delicious veggie sushi hand rolls at home. These healthy and flavorful rolls are perfect for a quick and satisfying meal or snack. Experiment with different fillings and toppings to create your own unique combinations. Enjoy the satisfaction of creating your own sushi rolls and impress your friends and family with your culinary skills!

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