Vegetable Sushi Roll
$0.00 Cooking Fee
Serving Size: 1/2 roll, about 4 pieces
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Cook rice according to package directions.
- Transfer rice to a large, shallow dish. Add seasoned vinegar, a little at a time while stirring and fanning rice. Season rice to taste. Keep covered with a clean towel and do not refrigerate.
- To assemble sushi roll, place a full sheet of nori on bamboo mat lined with plastic wrap. Line up the nori along the edge of the mat closest to you. Spread about ¾ cup of rice over the nori, leaving a ½ inch border at edge farthest from you. The border should be the only part not covered with rice.
- Spread a thin line of wasabi along the center of the rice if desired. Fill with strips of vegetables, in the center of the rice. Using the mat begin to roll with the edge nearest you, holding the fillings in with your fingers. When the edge of the nori touches the sheet stop rolling and squeeze gently.
- Lift the bamboo mat and plastic wrap (if using) and continue to complete the roll using the mat as a guide. Squeeze the roll gently (with bamboo mat), tucking in the rice on the ends. Remove mat and allow roll to rest for a few minutes, seam side down before cutting.
- When ready to serve, cut roll in half, then cut each piece in half again, repeating until you have 8 pieces. Serve with pickled ginger, soy sauce, and wasabi if desired.
Cook Times
Ingredients
Ingredients
- plastic wrap for covering rolling mat (optional)
- 5 sheet nori
- 1 bunch spinach blanched and squeezed dry into thin strips
- 5 dried shiitake mushroom rehydrated, sliced into 1/4 inch strips
- 2 carrot blanched, then sliced into pencil sized pieces
- 1 cucumber peeled and sliced into pencil sized pieces
- 2 teaspoon wasabi
Optional for serving:
- pickled ginger
- soy sauce
- wasabi
For the sushi rice:
- 2 cup medium-grain white rice
- ½ cup seasoned rice vinegar
Cooking Tools Required
9x13 inch glass baking dish, Saucepan with lidReheating/Serving Instructions
If saving leftovers, wrap very tightly with plastic wrap to prevent any air from drying out the rice. Store in the refrigerator.
Nutrition
Calories: 156kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5313IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg
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