I love sushi! Something about those cute little bites of rice and veggies just makes me super happy. Unfortunately, sushi can get kind of expensive and sometimes vegetarian sushi can be hard to find. Luckily, it’s a lot of fun and not that difficult to make at home.
First, lay out a piece of toasted nori. If your nori isn’t pre-toasted, you can toast it over an open flame or place it under a broiler for 30 seconds to a minute until it becomes crisp and change colors. Once the nori is ready, spread on a layer of sushi rice.
Next, add your filling. You can use whatever vegetables you have on hand. I like to use carrots, cucumber, and avocado. I also like to add a little wasabi at this point, so it is more evenly dispersed in each bite instead of a big glob on top.
Finally, roll up your sushi as tightly as you can and cut it into one-inch slices. Traditionally, a bamboo mat is used to roll up sushi but I’ve never had a problem rolling sushi without one.
Some people don’t like sushi leftover because refrigerating it can cause the rice to harden. I’m not picky though so I think sushi makes excellent, easy leftovers.
- 3/4 cup sushi rice (or other short grain rice)
- 4 tablespoons rice vinegar, divided
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3 sheets toasted nori
- Wasabi paste
- 1/3 cup avocado, sliced
- 1/3 cup cucumber, cut into sticks
- 1/3 cup carrots, cut into sticks
- Pickled ginger, for serving
- Soy sauce, for serving
- Cook rice according to package directions (some varieties can take about an hour with soaking and cooking time).
- While the rice is cooking, combine 2 tablespoons vinegar, sugar, and salt in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves. Put the saucepan in a bowl filled with ice and stir the mixture until cool.
- When the rice is done, move it to a large bowl. Begin to toss the hot rice in a motion similar to folding but faster and less gentle. While tossing, drizzle with the vinegar mixture.
- Put a square of nori, shiny side down, on your working surface. Mix 1 cup of water with 2 tablespoons vinegar. Dip fingers in the vinegar and water mixture (so the rice doesn't stick to them) and spread nori evenly with a layer of rice. Smear rice with a finger full of wasabi. Put some of the avocado, cucumber, and carrots about 1/2 inch from the edge nearest you.
- Tightly roll the nori around the rice and vegetables, forming it into a log. Slice the rolls into
1 inchsections. Serve with pickled ginger and soy sauce.