Vegetarian Sushi Rolls

Ingredients

This recipe replaces the traditional fish and seafood ingredients with a variety of fresh vegetables and tofu, making it a perfect option for vegetarians and vegans. We alse have the original recipe for Sushi, so you can check it out.

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 2 cups (470ml) water 2 cups (470ml) water
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 2 tablespoons (30ml) sugar 2 tablespoons (30ml) sugar
• 1 teaspoon (5ml) salt 1 teaspoon (5ml) salt
• 4 sheets of nori seaweed 4 sheets of nori seaweed
• 1/2 cucumber, sliced into thin strips 1/2 cucumber, sliced into thin strips
• 1/2 avocado, sliced into thin strips 1/2 avocado, sliced into thin strips
• 1/2 red bell pepper, sliced into thin strips 1/2 red bell pepper, sliced into thin strips
• 1/2 carrot, sliced into thin strips 1/2 carrot, sliced into thin strips
• 1/2 block of firm tofu, sliced into thin strips 1/2 block of firm tofu, sliced into thin strips
• Soy sauce, for serving Soy sauce, for serving
• Wasabi, for serving Wasabi, for serving
• Pickled ginger, for serving Pickled ginger, for serving

Nutrition

• Calories (kcal / KJ): 250 / 1045
• Fat (total, saturated): 3g / 0.5g
• Carbohydrates (total, sugars): 50g / 5g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Rinse the sushi rice in cold water until the water runs clear. Drain the rice and place it in a pot with 2 cups of water. Bring to a boil, then reduce the heat to low and cover the pot. Cook for 18-20 minutes, or until the water has been absorbed and the rice is tender.
2. 2.
   In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar has dissolved.
3. 3.
   Transfer the cooked rice to a large bowl and add the vinegar mixture. Stir gently to combine.
4. 4.
   Lay a sheet of nori seaweed on a sushi mat or a clean kitchen towel. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
5. 5.
   Arrange the cucumber, avocado, red bell pepper, carrot, and tofu in a line across the center of the rice.
6. 6.
   Use the mat or towel to roll the sushi tightly, starting at the bottom and rolling away from you. Use the border of rice at the top to seal the roll.
7. 7.
   Repeat with the remaining nori sheets and ingredients.
8. 8.
   Use a sharp knife to slice the sushi rolls into 1-inch pieces.
9. 9.
   Serve with soy sauce, wasabi, and pickled ginger.

Treat your ingredients with care...

• Tofu — Press the tofu between paper towels or a clean kitchen towel to remove excess moisture before slicing.

Tips & Tricks

• Use a sharp knife to slice the sushi rolls, wiping the blade clean between cuts.
• Wet your hands with water before handling the sushi rice to prevent it from sticking.
• Experiment with different vegetables and fillings to find your favorite combination.

Serving advice

Serve the sushi rolls with soy sauce, wasabi, and pickled ginger on the side.

Presentation advice

Arrange the sushi rolls on a platter and garnish with fresh herbs or sliced vegetables for a colorful presentation.