Vegetarian Sushi
Prep time:
Cook time:
Total time:
Serves: 6 – 8
This recipe is full of nutritious vegetables! While it specifies cucumber, courgette, pepper, carrots and spinach for the sushi fillings, for variation you could use spring onions, daikon radish, mushrooms, asparagus, sesame seeds or avocado. Makes 36 pieces.
Ingredients
- 11/2 litres water
- 675 g short-grain brown rice
- 1 small cucumber
- 1 small courgette
- 1/2 green pepper
- 1/2 red pepper
- 2 small carrots
- 230 g fresh spinach
- 160 ml rice wine vinegar
- 15 g brown sugar
- 1 packet pre-toasted nori sheets (or toast your own by briefly passing the sheets over a hot flame)
- Wasabi paste, to taste (beware – this can be hot!)
Instructions
- Bring the water to a boil. Add the rice, lower the heat and simmer for 40 minutes, stirring occasionally.
- Seed and julienne the cucumber and julienne the courgette, peppers and carrots. Steam these vegetables and the spinach over boiling water for 5 to 7 minutes. Let cool to room temperature.
- Mix together the vinegar and brown sugar and stir until the sugar is dissolved. When the rice is cooked, stir in the vinegar–brown sugar mixture and let cool to room temperature.
- When the vegetables and rice are cool enough to handle, lay out the first nori sheet. Place a handful of rice in the centre of the sheet. Moisten your hands with water, and gently but firmly spread out a thin layer of rice, in a line, to the edges of the sheet. Spread a bit of wasabi paste on top of the rice, approximately 4 cm from one edge of the nori sheet. Lay vegetable strips parallel to the wasabi, in a width of approximately 2.5 cm, along the wasabi line.
- Carefully wrap the closest edge over the vegetables, then roll the nori delicately but tightly. Seal by moistening the edge of the nori. Once the nori sheet is completely rolled, slice the roll into 6 pieces and arrange on a platter. Repeat with the remaining nori sheets.
Notes
Tips: • Use a bamboo sushi mat to roll up the nori sheets in order to prevent them from tearing. • If your nori rolls won’t stay rolled, try sealing the seam with maple syrup or brown rice syrup.
