Vegetable Sushi

  4.4 – 8 reviews  • Japanese Recipes
Level: Intermediate
Total: 1 hr 15 min
Prep: 45 min
Cook: 30 min
Yield: 40 appetizers

Ingredients

  1. 1 1/4 pounds sushi rice (2 3/4 cups)
  2. 3 cups water
  3. 1/4 cup mirin, plus additional for moistening nori
  4. 5 sheets nori (1 package)
  5. 4 teaspoons wasabi powder, mixed with 2 teaspoons water
  6. 1/2 cup small-diced red onion
  7. 1 carrot, julienned
  8. 1 red bell pepper, julienned
  9. 1 yellow bell pepper, julienned
  10. 1 scallion, julienned (green part only)
  11. 1 hothouse cucumber, seeded and julienned
  12. 1 (10-ounce) jar pickled ginger
  13. 1/2 teaspoon wasabi powder
  14. 1/4 teaspoon water
  15. 1/2 teaspoon crushed red pepper flakes
  16. 1 teaspoon minced pickled ginger
  17. 1 teaspoon minced scallion (green part only)
  18. 1/4 cup white wine vinegar
  19. 3 tablespoons good soy sauce
  20. 1/2 teaspoon dark sesame oil

Instructions

  1. Place the rice in a strainer and rinse under cold running water until the water is fairly clear, about 5 minutes. Shake the water out and allow the rice to dry in the strainer for 15 minutes.
  2. Put the rice in a pot with exactly 3 cups of water and cook covered over high heat until it starts to foam, about 5 minutes. Reduce the heat to low and cook until tender, about 15 minutes. Turn off the heat and sprinkle with 1/4 cup mirin. Replace the lid and allow the rice to steam for 15 minutes. Place in a bowl and cool to room temperature.
  3. To prepare the sushi, place a bamboo sushi roller flat on a table with the bamboo reeds horizontal to you. Sprinkle lightly with water. Place 1 nori sheet on top, smooth side down, and moisten lightly with mirin. With damp hands, press 1 1/4 cups rice flat on top of the nori, leaving 1 1/2-inch edges on the top and bottom, but pressing all the way to the sides. Make sure the rice is pressed even and smooth.
  4. Spread 1/4 teaspoon of wasabi paste in a horizontal stripe near the lower edge of the rice. Over the wasabi, lightly sprinkle the red onions in a horizontal stripe. Place strips of carrots in a horizontal stripe, on top of the wasabi and onions, and follow by piling the red and yellow peppers, scallions, and cucumbers on top, making a tight, straight bundle of vegetables. Place 1 layer of pickled ginger slices on top.
  5. To roll the sushi, pick up the near edge of the bamboo roller and hold it with the nori, then pull them up and over the vegetable bundle until the nori reaches the rice on the other side. Press the roller to make a round bundle, then roll the bundle to the far edge of the nori and press again to make a round bundle. (The nori should totally enclose the rice and vegetables in a round tube, but the ends will have rice and vegetables sticking out.) Repeat the process with the remaining ingredients. Keep the rolls under a damp towel and refrigerate until ready to serve. To serve, slice off the ends with a very sharp knife and slice each roll into 8 equal pieces.
  6. Meanwhile, for the sushi dipping sauce, combine the wasabi powder and water to make a paste. Mix in the red pepper flakes, ginger, scallions, vinegar, soy sauce, and sesame oil. Serve the sushi at room temperature with the dipping sauce.

Nutrition Facts

Serving Size 1 of 40 servings
Calories 60
Total Fat 0 g
Saturated Fat 0 g
Carbohydrates 13 g
Dietary Fiber 0 g
Sugar 1 g
Protein 1 g
Cholesterol 0 mg
Sodium 70 mg

Reviews

Sarah Carey
Actually I have to preface this review with I only eat several varieties of Sushi and vegetable is one of them.
I must have gotten the wrong Nori “roasted seaweed” because it was very thin and when I wet it with the vinegar it shriveled. Also the smell was overwhelming and not in a good way.
So I proceeded to just roll the filling in the rice. I used wax paper to roll it and that worked fine. I just sprayed with cooking spray and it came right off. Also I first spread a layer of sesame seeds and then the layer of rice.
All in all a lot of work for very little satisfaction. I will not make again but it was a learning experience.
I love most of Ina’s recipe they are usually easy to understand and execute with great success.
Michael Smith
Yummy!!!
Rodney Miller
I don’t use this recipe for sushi, but I make the sauce and it is awesome!
Bradley Hammond
this is a grear recipe
Kelly Peterson
This was a really zingy sushi appetizer. Very healthy.
I’d say the red onion was the only thing I’d leave out.
It was too strong of a flavor. LOVED the sauce…added twice the wasabi though.
The ginger is what makes it a little different from the norm and gives it it’s zingy quality. If you don’t like ginger this recipe is not for you…
WILL MAKE AGAIN!
Michael Davis
These veggie sushi bites were the hit of my last party. Not a sole person (even proclaimed sushi-haters) could eat just one!

They were easier to make than I thought they would be. The bamboo roller is essential to rolling the sushi tightly.

I added extra ginger slices to the rolls because I love the zip they bring to each bite.

Jim Hernandez
 
Tyler Mercado
You have to try the sauce it’s really good.

 

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