The time spent learning how to cook sushi at home has been well spent (a bit of time and patience, and a few useful tools). If you want to know how to prepare vegetable sushi, read on. Try this amazing vegetable sushi recipe.
Vegetable sushi Ingredients
- 3 cups washed short-grain Japanese rice
- A third cup of rice vinegar
- three tbsp sugar
For the rolls
- 10 nori sheets (dried seaweed), halved
- Sesame seeds, for sprinkling
- 1 cucumber
- 1 avocado
- 1 tomato
- 1 small red onion
- 20 asparagus spears, trimmed and blanched
- Wasabi paste, for spreading and serving
- 1 romaine lettuce heart
- Pickled ginger, for serving
How to prepare vegetable sushi
Prepare the rice. In a rice cooker, combine the rice and 3 1/4 cups water and cook according to the manufacturer’s directions. A rice cooker is the ideal way to create beautiful sticky-firm rice, but if you don’t have one, a saucepan will suffice. Incorporate the vinegar. In a saucepan over medium heat, combine the vinegar, sugar, and 1 teaspoon salt, stirring to dissolve the sugar.
Place the cooked rice in a large wooden mixing basin (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over the rice with a wooden spoon or spatula. Gently fold the rice with a spoon to chill it and break up any clumps; take care not to shatter the grains.
Allow the rice to settle for 5 minutes after folding in the remaining vinegar mixture. Distribute the rice. Wrap a bamboo sushi mat in plastic wrap and set aside. Place a half nori sheet on the mat, rough side up. Wet your hands and scoop a handful of rice, about the size of a lemon, onto the nori. Press the rice evenly up to the nori’s edges, moistening your fingertips as you go. Sesame seeds are optional.
Make the veggies. Peel and cut the cucumber into matchsticks. (Morimoto chops the cucumber into a paper-thin sheet before hastily slicing it into strips—but he’s practised.) Slice the avocado, tomato, and red onion thinly, then peel the rough ends of the asparagus. Filling should be added now. Flip the nori over on the mat, rice-side down, with the short end facing you.
Spread a line of wasabi paste approximately one-third the way up the nori—hot, it’s so use it sparingly. In the lowest third of the sheet, arrange a few pieces of lettuce, cucumber, avocado, tomato, and onion in a compact pile.
It’s OK if the veggies dangle over the nori’s edges. Sushi should be rolled. With your hands, roll the sushi away from you, tucking in the veggies as you go. Place the mat on top of the roll after removing it from below. Using the mat as a guide, shape the roll into a compact rectangular log. Cut the roll into slices. Cut the sushi roll into four to six pieces. Rep with the rest of the nori, rice, and veggies. Serve with additional wasabi and pickled ginger.
Tricks to make sushi more delicious
Use a variety of veggies in a variety of colours, textures, and tastes. Sushi is an excellent vehicle for most veggies, including some you would not think of or are afraid to try. I recently used burdock root (peeled and finely sliced) in a batch of sushi, and it added a slight sweetness and loads of crunch.
Combine the cooked ingredients
Sauteed mushrooms are a personal favourite of mine. Thinly slice and sauté in a little oil with a splash of soy sauce. Adding them to sushi rolls provides a nice change of texture from all of the crunchy veggies, as well as helping to replicate some of the umami taste found in fish. To add even more variation, marinade cooked tempeh or tofu in various sauces, or sweet ingredients like strips of roasted butternut squash or, one of my personal favourites, sweet potato.
FUNGYAND Sushi Making Kit & Carbonized Bamboo Mat Set
FUNGYAND Sushi Making Kit & Carbonized Bamboo Mat Set has everything you need to get started making sushi. Sushi Bazooka, Bamboo Mat, Paddle, Spreader, Knife, Bamboo Chopsticks, Chopsticks Holder, Avocado Slicer are all included in the package. This kit includes everything you need to prepare sushi in a matter of minutes. All items (sushi bazooka and accessories) are packaged in a colourful box.