Homemade sushi rolls couldn’t get any better…
I still remember how I used to frown at sushi, however it didn’t take too long for me to turn into a sushi addict. Now, I often get the sushi craving and I am so glad that there is a really good sushi restaurant near to my house. I had been under the impression that making homemade sushi is something beyond my expertise, so I didn’t even think of making it in my kitchen. Well, I was more concerned about the handling and the storage of the raw fish. Yes, it’s very very important that the fish you use for making sushi is fresh or it’s frozen really well so that it’s safe to consume. Honestly, I am still don’t know how to handle the raw fish for making sushi. That’s the sole reason why I made the vegetarian sushi roll.
Sushi making is such a breeze, you don’t have to deal with sautéing, grinding or any of those major cooking techniques. You just need cooked sushi rice, seaweed or nori, sushi mat or bamboo mat and the fillings. In just a matter of minutes you will get to enjoy homemade sushi that tastes just like restaurant style. When it comes to filling there are no rules, you could get creative and place anything you like in the sushi. While making vegetarian sushi rolls, some of the common veggies used are avocado, carrot and cucumber.
You should be very careful while choosing the fish, for more information about what all kinds of fish can be used and about handling them read this.
Sushi rice or sticky rice, roasted seaweed sheets or nori, sushi mat or bamboo mat are available in almost all Asian stores and in some of the North American stores.
Vegetarian Sushi Rolls
Makes: 14
Ingredients
For cooking rice
- Sushi rice or sticky rice- 1 cup (add more for making more sushi)
- Water- 1 cup
- Vinegar- 1 1/2 tbsp
- Salt- little
For filling
- Avocado, cut into thin stripes- 1
- Cucumber, cut thin long stripes- 1/2 cucumber
- Carrot, cut thin long stripes- 1/2 carrot
Other ingredients
- Sushi mat or Bamboo mat or rolling mat
- Roasted seaweed or Nori- 2 sheets or more
- Sesame seeds, black or white to sprinkle over rice- 2 to 3 tbsp
- Soy Sauce- for dipping sushi
Instruction
- Cook the rice along with the water in a rice cooker.
- After the rice has cooked, add salt and vinegar to the rice and combine well, let cool down for sometime.
- Place the sushi mat or bamboo mat on a clean cutting board or on counter top.
- Layer it with a clean plastic cover or wrap.
- Place the seaweed on the plastic wrap.
- Evenly spread half of the rice over the seaweed. Wet your hands with water to prevent rice form sticking to your hands.
- Sprinkle sesame seeds over the rice.
- Gently turn the seaweed with the rice upside down so that the rice layer will become the bottom layer.
- On the middle of the seaweed, line the avocados and top it with carrots and cucumber.
- Gently, fold both ends of the seaweed over the filling.
- Starting from one end roll the sushi mat along with the plastic wrap tightly.
- When the sushi is completely rolled, tighten the sushi mat.
- Gently, unroll the mat and peel off the plastic wrap.
- You’ll have a nice tight long sushi roll.
- Using a sharp knife cut the sushi into 6 or 7 pieces depending upon how thick you want. Wet the knife before cutting the sushi so that the rice and filling won’t stick to the knife.
- Serve with soy sauce and pickled ginger.
- Dip the sushi in soy sauce and gracefully put it in your mouth and enjoy the delicacy.
- You could use any kinds of fillings you want mayonnaise, cream cheese, cooked shrimp, crab etc.
- Sushi rice or sticky rice- 1 cup (add more for making more sushi)
- Water- 1 cup
- Vinegar- 1½ tbsp
- Salt- little
- Avocado, cut into thin stripes- 1
- Cucumber, cut thin long stripes- ½ cucumber
- Carrot, cut thin long stripes- ½ carrot
- Sushi mat or Bamboo mat or rolling mat
- Roasted seaweed or Nori- 2 sheets or more
- Sesame seeds, black or white to sprinkle over rice- 2 to 3 tbsp
- Soy Sauce- for dipping sushi
- Cook the rice along with the water in a rice cooker.
- After the rice has cooked, add salt and vinegar to the rice and combine well, let cool down for sometime.
- Place the sushi mat or bamboo mat on a clean cutting board or on counter top.
- Layer it with a clean plastic cover or wrap.
- Place the seaweed on the plastic wrap.
- Evenly spread half of the rice over the seaweed. Wet your hands with water to prevent rice form sticking to your hands.
- Sprinkle sesame seeds over the rice.
- Gently turn the seaweed with the rice upside down so that the rice layer will become the bottom layer.
- On the middle of the seaweed, line the avocados and top it with carrots and cucumber.
- Gently, fold both ends of the seaweed over the filling.
- Starting from one end roll the sushi mat along with the plastic wrap tightly.
- When the sushi is completely rolled, tighten the sushi mat.
- Gently, unroll the mat and peel off the plastic wrap.
- You'll have a nice tight long sushi roll.
- Using a sharp knife cut the sushi into 6 or 7 pieces depending upon how thick you want. Wet the knife before cutting the sushi so that the rice and filling won't stick to the knife.
- Serve with soy sauce and pickled ginger.
- Dip the sushi in soy sauce and gracefully put it in your mouth and enjoy the delicacy.
- You could use any kinds of fillings you want mayonnaise, cream cheese, cooked shrimp, crab etc.
