Are you ready to roll up some fresh and tasty veggie sushi at home? In this guide, I’ll walk you through 52 simple recipes that use colorful vegetables and easy techniques. You’ll learn how to make perfect sushi rice, assemble lovely rolls, and even explore fun variations. Whether you’re a first-timer or a sushi lover, this guide is for you. Let’s dive into the art of creating delicious veggie sushi rolls!
Ingredients
Main Ingredients
– 1 cup sushi rice
– 1 1/4 cups water
– 4 sheets of nori (seaweed)
– 1 ripe avocado, thinly sliced
– 1 medium cucumber, julienned
– 1 medium carrot, julienned
– 1 small bell pepper (your choice of color), cut into thin strips
– 1/2 cup fresh sprouts (such as alfalfa or radish sprouts)
Seasoning & Dipping Sauce
– 2 tablespoons rice vinegar
– 1 tablespoon granulated sugar
– 1 teaspoon sea salt
– Soy sauce for serving
These ingredients create a fresh and tasty veggie sushi roll. I love mixing flavors and colors. Each veggie adds its own crunch and taste. The nori wraps everything together, giving you that classic sushi feel. Don’t forget the soy sauce! It adds a nice salty touch. For a full recipe, check out the detailed steps in the Full Recipe section.
Now, let’s dive into how to make these delicious rolls from scratch!
Now you know the key ingredients and steps to make sushi at home. You learned how to prepare sushi rice, assemble rolls, and avoid common mistakes. Try different veggies and sushi styles to keep it fun. Store leftovers properly so they stay fresh. I hope this guide makes sushi-making easier and enjoyable for you. Dive in, start rolling, and share your creations with friends and family!
52. Veggie Sushi Rolls
Create beautiful and delicious colorful veggie sushi rolls that are perfect for any occasion! This easy recipe guides you from preparing the perfect sushi rice to rolling it with fresh ingredients like avocado, cucumber, and bell pepper. Impress your friends and family with these vibrant and healthy treats. Click through to explore the full recipe and start rolling your sushi today!
1 cup sushi rice
1 1/4 cups water
2 tablespoons rice vinegar
1 tablespoon granulated sugar
1 teaspoon sea salt
4 sheets of nori (seaweed)
1 ripe avocado, thinly sliced
1 medium cucumber, julienned
1 medium carrot, julienned
1 small bell pepper (your choice of color), cut into thin strips
1/2 cup fresh sprouts (such as alfalfa or radish sprouts)
Soy sauce, for dipping
Begin by rinsing the sushi rice in a fine mesh strainer under cold running water for about 2-3 minutes, or until the water runs clear. This removes excess starch for perfectly sticky rice. Drain well.
In a medium-sized saucepan, combine the rinsed sushi rice and the measured water. Bring this mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 18-20 minutes, or until all the water is absorbed.
While the rice is cooking, prepare the seasoning by mixing the rice vinegar, granulated sugar, and sea salt in a small bowl. Stir until the sugar and salt are fully dissolved. Once the rice is done, remove it from the heat but keep it covered for an additional 10 minutes to steam.
After steaming, transfer the rice to a large mixing bowl. Drizzle the prepared vinegar mixture over the hot rice and gently fold it in using a wooden spatula or rice paddle. Be careful not to mash the rice. Allow the seasoned rice to cool to room temperature.
Place a bamboo sushi mat on a clean, flat surface. With the shiny side of one nori sheet facing down, wet your hands to prevent the rice from sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border along the top edge of the seaweed.
In the center of the rice, artfully arrange a few slices of avocado, a handful of julienned cucumber, carrot, and bell pepper strips, followed by a sprinkle of fresh sprouts.
Starting at the bottom edge of the bamboo mat, carefully lift and roll the sushi away from you, applying gentle pressure to maintain a tight roll. When you reach the naked strip of nori, wet it slightly with water to seal the edge.
Repeat this rolling process with the remaining nori sheets and filling ingredients until all components are used.
To serve, use a sharp, damp knife to carefully slice the sushi rolls into bite-sized pieces, cleaning the knife with a damp cloth after each cut to maintain clean edges.
Finally, arrange the sliced sushi rolls on a serving platter, and accompany them with a small bowl of soy sauce for dipping.
- Presentation Tips: For a vibrant display, serve the sushi rolls on a wooden or ceramic platter. Garnish with pickled ginger and wasabi to accompany the soy sauce, and consider adding a sprig of fresh herbs or a few microgreens for an elegant touch.
