VEGETABLE SUSHI
Provided by Masaharu Morimoto
Time 1h20m
Yield 20 rolls
Number Of Ingredients 14
Steps:
- Make the rice. Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, just use a saucepan. Fold in the vinegar. Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes. Spread the rice.
- Cover a bamboo sushi mat with plastic wrap. Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds.
- Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he's had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus. Add the filling. Carefully flip over the nori so it's rice-side down on the mat with the short end facing you. Spread a bit of wasabi paste in a line about one-third of the way up the nori-it's spicy, so use it sparingly. Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. It's OK if the vegetables hang over the edges of the nori. Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help you. Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger and more wasabi. Photography by Rick Lew
Nutrition Facts : Calories 143 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 137 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams
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Austin Corrigan
[email protected]This is the best vegetable sushi recipe I've ever tried! I will definitely be making it again and again.
Hussain Hashmi
[email protected]I'm not sure if I did something wrong, but my sushi rolls fell apart when I tried to cut them.
Deidre Abernathy
[email protected]I love that this recipe is so versatile. You can use any type of vegetables you like, and you can even add some cooked protein if you want.
amal ahmed
[email protected]This recipe is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge, and this is a great way to use them up.
Jihad free
[email protected]I had a hard time finding some of the ingredients for this recipe, but it was worth the effort. The end result was delicious!
Ariyan Ahmed Araf
[email protected]I thought this recipe was a bit too bland. I would have liked to see more flavor from the vegetables.
Koma IAM
[email protected]I've made this recipe several times now and it's always a hit with my family and friends. It's a great way to get them to eat more vegetables.
Sahabaj Aalam
[email protected]I'm not a huge fan of sushi, but I thought this recipe was pretty good. The vegetables were fresh and the rice was cooked perfectly.
Salvina Deciano
[email protected]The only thing I would change is to add a little bit more salt to the sushi rice. I found that it was a bit bland without it.
Zainali Tiktoker
[email protected]I would definitely recommend this recipe to anyone who loves sushi and wants to try something new.
Kennedy Ayonya
[email protected]The end result was delicious! The vegetables were perfectly cooked and the sushi rice was sticky and flavorful.
Namatullah Sarhadi
[email protected]The instructions are clear and easy to follow, even for a beginner sushi maker like me. I was able to make these rolls without any problems.
Forced Hard
[email protected]I love that this recipe uses a variety of vegetables, so you can get a nice mix of flavors and textures in each bite.
Irene Nguru
[email protected]This vegetable sushi recipe is a great way to get your daily dose of veggies. It's also a delicious and fun way to change up your usual sushi routine.