VEGGIE SUSHI 4 WAYS RECIPE BY TASTY
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
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!
HOMEMADE VEGETARIAN SUSHI ROLLS
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
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
VEGETARIAN "SUSHI" ROLLS
Make and share this Vegetarian "sushi" Rolls recipe from Food.com.
Provided by GingerlyJ
Categories Lunch/Snacks
Time 25m
Yield 6 Rolls, 1 serving(s)
Number Of Ingredients 11
Steps:
- Rinse rice well and bring to a boil with 1 cup water and 1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy saucepan, then reduce heat to very low and simmer, tightly covered, until water is absorbed, about 40 minutes. Remove from heat and let rice stand, covered, 10 minutes.
- While rice is standing, stir together vinegar and remaining teaspoon soy sauce.
- Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass) and sprinkle with vinegar mixture, tossing gently with a large spoon to combine. Cool rice, tossing occasionally, about 15 minutes.
- Stir together wasabi and remaining teaspoon water to form a stiff paste. Let stand at least 15 minutes (to allow flavors to develop).
- Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press half of rice (about 3/4 cup) onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you.
- Arrange half of cucumber in an even strip horizontally across rice, starting 1 inch from side nearest you. (You may need to cut pieces to fit from side to side.) Arrange half of carrot just above cucumber in same manner. Peel avocado half and cut lengthwise into thin slices, then arrange half of slices just above carrot in same manner. Repeat with radish sprouts, letting some sprout tops extend beyond edge.
- Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten. (Nori border will still be flat on mat.) Open mat and roll log forward to seal with nori border. (Moisture from rice will seal roll.) Transfer roll, seam side down, to a cutting board. Make second log in same manner, then cut each log crosswise into 6 pieces with a wet thin-bladed knife. Serve with wasabi paste, soy sauce, and ginger.
VEGETARIAN HAND ROLLED SUSHI (TEMAKI)
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.
VEGETABLE SUSHI ROLLS FOR ALL AGES
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 rolls
Number Of Ingredients 13
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.
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.
More about "vegetarian sushi rolls recipes"
20 EASY VEGETARIAN SUSHI RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4.8/5 (14)Published 2021-06-10Category Recipe Roundup
- Avocado Cucumber Sushi Roll. Give me anything with Japanese rice and nori, and I’ll devour it gladly. Even this basic combo of avocado and cucumber will make me giddy!
- Sushi Bowl. It’s everything you like about sushi, but served in a bowl! It’s not only delicious, but also happens to be vegan, gluten-free, and oil-free.
- Eggplant Sushi. Being vegan means being creative with recipes. Whoever came up with this eggplant sushi is a genius! Eggplant slices are grilled and marinated in a sweet and salty mixture of maple syrup, soy sauce, sesame oil, and rice vinegar.
- Sushi Avocado Toast. Not sure if avocado toast is still in, but for quite a time there, it was a big hit! And I completely understand why. I still enjoy it to this day, but with a bit of a Japanese twist.
- Crispy Tofu Sushi Burrito. This dish is a fusion of Japanese and Mexican flavors, and I love it! This sushi/burrito mash-up is the stuff. It’s basically a burrito, but seaweed or nori is used instead of a tortilla wrap.
- Sweet Potato Tempura and Avocado Rolls. Crispy on the outside, sweet and starchy on the inside – that’s what you can expect from a bite of sweet potato tempura.
- Sweet Potato Sushi. Roasted sweet potatoes are rolled sushi rice and nori and drizzled with mayo Sriracha dressing. It sounds so simple, but don’t let that fool you!
- Sushi Sandwich. Onigirazu is sushi in sandwich form. How can anyone resist that? The ingredients and instructions are very long, but it’s only because there are two types of filling to choose from: tofu katsu and sweet potato.
- Tempura. While shrimp or ebi is the most common type of tempura, there are tons of other varieties worth trying. Vegetable tempura has the same crispy outer batter we all know and love.
- Tofu Musubi. Spam musubi may not be traditional Japanese sushi, but it’s so darn amazing! Who would’ve thought that spam, sushi rice, and nori would work so well together?
HOMEMADE VEGAN SUSHI ROLLS - BRAND NEW VEGAN
From brandnewvegan.com
10 BEST VEGETARIAN SUSHI ROLLS RECIPES | YUMMLY
From yummly.com
9 VEGAN SUSHI RECIPES SO GOOD YOU CAN FINALLY GIVE …
From chooseveg.com
VEGETARIAN SUSHI ROLLS RECIPE | RECIPELAND
From recipeland.com
15 CRAVE-WORTHY VEGETARIAN SUSHI RECIPES | OH MY …
From ohmyveggies.com
EASY VEGAN SUSHI RECIPE - VEGAN HEAVEN
From veganheaven.org
20 VEGETARIAN SUSHI RECIPE ROLLS TO WHIP UP (OR ROLL)
SUSHI INGREDIENTS EASY : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
15 DELICIOUS VEGETARIAN RICELESS SUSHI RECIPES
From addictedtoveggies.com
20 BEST VEGETARIAN SUSHI RECIPES - TOP RECIPES
From topteenrecipes.com
VEGETARIAN SUSHI ROLLS RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
HOW TO MAKE HEALTHY PINK-RICE SUSHI ROLLS - ONE GREEN PLANET
From onegreenplanet.org
25 BEST VEGAN SUSHI RECIPES (HOMEMADE ROLLS AND MORE)
From hohohek.com
28 BEST SUSHI ROLLS RECIPES - SUSHI GUIDES & RECIPES
From ichisushi.com
25 BEST VEGAN SUSHI RECIPES (HOMEMADE ROLLS AND MORE)
From insanelygoodrecipes.com
SUSHI ROLLS RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
10 BEST VEGETARIAN SUSHI ROLLS RECIPES | YUMMLY
From yummly.co.uk
You'll also love