Embark on a delightful culinary journey with our exquisite veggie sushi rolls, a vibrant symphony of flavors and textures that will tantalize your taste buds. Immerse yourself in the art of sushi-making with our easy-to-follow recipes, meticulously crafted to guide you through each step of the process. Discover the secrets of perfectly cooked sushi rice, the delicate balance of fillings, and the intricate techniques for rolling and slicing. From classic cucumber and avocado rolls to tantalizing sweet potato tempura and asparagus rolls, our diverse selection of recipes caters to every palate. Unleash your creativity and experiment with different fillings, such as crunchy carrots, juicy mangoes, or flavorful bell peppers. Learn the art of making sushi rolls that are not only visually appealing but also bursting with freshness and umami. Elevate your culinary skills and impress your loved ones with these delightful veggie sushi rolls.
Here are our top 2 tried and tested recipes!
VEGGIE SUSHI ROLLS
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
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.
VEGGIE SUSHI ROLLS
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
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!
Tips:
- Choose fresh and high-quality ingredients. This will make a big difference in the taste of your sushi rolls.
- Use a sharp knife to cut the vegetables and sushi rolls. This will help to prevent them from tearing or becoming ragged.
- Be careful not to overcook the rice. Overcooked rice will be mushy and difficult to work with.
- Wet your hands before handling the rice. This will help to prevent the rice from sticking to your hands.
- Be patient when rolling the sushi rolls. It takes a little practice to get the hang of it, but with time and patience, you'll be able to roll perfect sushi rolls.
Conclusion:
Veggie sushi rolls are a delicious and healthy way to enjoy sushi. They are perfect for a quick and easy meal or snack, and they can be customized to your liking. With a little practice, you'll be able to make perfect veggie sushi rolls at home. So next time you're craving sushi, give this recipe a try!
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