Veggie Lover Sushi Rolls - PlantPure Nation

Veggie Lover Sushi Rolls

by Kim Campbell July 06, 2020

Veggie Lover Sushi Rolls

Veggie Lover Sushi Rolls

Making sushi at home is fun to create and even more enjoyable to eat!  Once you learn the basic technique for creating sushi, you’ll want to add these little nutrition packed rice rolls to your menu often.  The ingredients are simple: seaweed, seasoned rice, and just about any fresh vegetables.  Skip ordering out and enjoy building these beautiful Asian rolls over and over. 

If you are cooking along with us, I recommend you prepare the rice before the show.  It should be warm while rolling sushi. 

Prep time    30 minutes  

Cook time    15-20 minutes

Yield              5-6 rolls (or 30 sushi rounds)

🌱 Ingredients     

     Rice

  • 4 cups cooked short grain brown rice or white sushi rice (about 2 cups short grain brown rice uncooked or 2 cups uncooked white sushi rice)
  • ¼ cup rice vinegar
  • 2 tablespoons maple syrup
  • ½ teaspoon sea salt

     Sushi

  • 6 nori sheets
  • 1 red pepper, thinly sliced
  • 2 carrots, shredded
  • 1 small cucumber, thinly sliced
  • 2 cups finely chopped spinach or kale
  • 1 avocado, sliced
  • ¼ cup sesame seeds (black, white, or mixed)

     For Serving (optional)

  • Tamari or Soy Sauce (low sodium)
  • Pickled ginger
  • Wasabi powder or paste (Paste can also be purchased in a tube, premixed. If using the powdered wasabi, follow the instructions on the package for mixing.)

🥄 Kitchen Tools 

  • 1 medium sized pot for cooking rice (or Instant Pot/Rice Cooker)
  • Bamboo sushi mat
  • Plastic wrap (cling/saran wrap)
  • 1 large mixing bowl
  • 1 medium size mixing bowl
  • Spatula/Wood Spoons
  • Dish cloths for wiping utensils and hands
  • Small bowls for serving
  • Chef knife or serrated knife
  • Cutting board
 

👩‍🍳 Instructions

  1. Cook brown rice according to packaged instructions. If you are not using short grain brown rice, I recommend using white sushi rice. *Long grain brown rice will not work for rolling sushi. 
  2. When rice is finished cooking, Transfer the hot rice to a large mixing bowl and season the rice by gently folding in the rice vinegar, maple syrup, and salt to taste. Set aside.
  3. While the rice is cooling, prep the sushi veggies. Make sure the vegetables are thinly sliced which will allow the sushi to roll easier. 
  4. Uramaki Style (rice on the outside):
    • Cover your sushi mat with plastic wrap (this prevents sticking).
    • Cut the nori sheet in half.
    • Lay the nori sheet on the sushi mat with rough side facing up. Using wet fingers (or a spatula), spread about ½ - ¾ cup of warm sushi rice evenly over the nori sheet making sure to push the rice to the outer edges leaving about 1/4 inch uncovered at the bottom edge of the sheet.   
    • Sprinkle the rice with about 1/2-1 tablespoon sesame seeds. Carefully pick up the nori sheet and flip the rice covered nori over so the rice is facing down. 
    • Arrange a generous serving of your veggies in a line at the bottom ¾ of the rice closest to you. Start rolling away from you using your mat to keep the roll in place.  Apply some pressure to make a tight roll.  (If it’s not tight enough, it will be difficult to cut.) Once the veggies are covered, roll the mat over to mold and compress the roll.  Continue until it’s all the way rolled up.  Allow the roll to rest for 5 minutes and continue rolling with the remaining nori sheets. 
    • Slice with a very sharp serrated knife. Run your knife through a damp cloth before every slice so the rice won’t stick.  Slice into 6 equal sushi  slices per roll. 
    1. Maki Style (rice on the inside)
      • Using a full nori sheet, lay the nori sheet on the sushi mat with rough side facing up. Spread about ¾ cup of warm brown rice evenly over the nori sheet making sure to push the rice to the outer edges using wet fingers or a wet spatula. 
      • Arrange a generous serving of your veggies in a line at the bottom ¾ of the rice closest to you. Begin to roll the rice over with your fingers, and once the veggies are covered, roll the mat over to mold and compress the roll.  Continue until it’s all the way rolled up.  Allow the roll to rest for 5 minutes and continue rolling with the remaining nori sheets. 
      • Slice with a very sharp serrated knife. Run your knife through a damp cloth before every slice so the rice won’t stick.  Cut the roll in half, then line the two halves up and slice into even ½-inch rings.  Garnish with sesame seeds.
      1. Serve immediately with pickled ginger, tamari or soy sauce, and wasabi. 

      Tips & Tricks ✏️

      • Try changing the vegetable filling with other options such as baked tofu, sprouts, beets, mangos, roasted sweet potatoes, and roasted shitake mushrooms.  
       

      Veggie Lovers Sushi Rolls Grocery List 🛒

          Produce 🥦

      • 1 red bell pepper
      • 2 large carrots
      • 1 cucumber
      • 2 cups fresh spinach or kale
      • 1 avocado
      • Optional:  Choose any other favorite veggies to add to your sushi rolls (see Tips & Tricks)

           Grains, Pasta, Nuts & Seeds 🌰

      • 2 cups short grain brown rice (or you can use short grain white rice)  Long grain rices will not work for sushi.
      • 1/4 cup sesame seeds (black/white or a mixture)

           Condiments and Sauces 

      • 1/4 cup rice vinegar
      • 1/4 cup low sodium tamari or soy sauce (for dipping)

           Baking & Spices 🌶

      • 2 tablespoons maple syrup

           Miscellaneous 🧐

      • 6-8 nori sheets 
      • small jar 3-6 ounce jar pickled sushi ginger  (optional)
      • Wasabi powder or paste (Paste can be purchased in a tube, premixed.) (optional)
      PlantPure Kitchen Live



      Kim Campbell
      Kim Campbell

      Author


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