Vietnamese-style Sushi Rolls

Ingredients

While traditional Japanese sushi focuses on simplicity and minimalism, Vietnamese-style sushi rolls incorporate a variety of herbs, pickled vegetables, and tangy sauces to add complexity and depth of flavor. The use of Vietnamese ingredients such as lemongrass, mint, and fish sauce gives these rolls a unique twist. We alse have the original recipe for Sushi, so you can check it out.

• 10 sheets of nori seaweed 10 sheets of nori seaweed
• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 1 cucumber, julienned 1 cucumber, julienned
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, julienned 1 red bell pepper, julienned
• 1/2 cup (120ml) pickled daikon radish 1/2 cup (120ml) pickled daikon radish
• 1/2 cup (120ml) pickled carrots 1/2 cup (120ml) pickled carrots
• 1/4 cup (60ml) fish sauce 1/4 cup (60ml) fish sauce
• 1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 5g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Cook the sushi rice according to package instructions and let it cool.
2. 2.
   In a small bowl, mix together the fish sauce, rice vinegar, sugar, and vegetable oil to make the dipping sauce.
3. 3.
   Lay a sheet of nori seaweed on a bamboo sushi mat.
4. 4.
   Spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top.
5. 5.
   Arrange a small amount of cucumber, carrot, bell pepper, pickled daikon radish, and pickled carrots in a line across the center of the rice.
6. 6.
   Roll the sushi tightly using the bamboo mat, applying gentle pressure to ensure it holds its shape.
7. 7.
   Repeat the process with the remaining ingredients.
8. 8.
   Slice each sushi roll into bite-sized pieces.
9. 9.
   Serve the Vietnamese-style sushi rolls with the dipping sauce and garnish with fresh mint leaves.

Treat your ingredients with care...

• Sushi rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffy texture.
• Pickled daikon radish — If you prefer a milder flavor, soak the daikon radish in cold water for 10 minutes before pickling.
• Fish sauce — Use a high-quality fish sauce for the best flavor. Adjust the amount according to your taste preferences.

Tips & Tricks

• To prevent the sushi rice from sticking to your hands, wet your hands with water or vinegar before handling.
• Experiment with different fillings such as grilled shrimp, tofu, or avocado to customize your Vietnamese-style sushi rolls.
• For added crunch, sprinkle toasted sesame seeds over the sushi rice before rolling.
• Serve the sushi rolls with a side of Vietnamese dipping sauce or soy sauce for extra flavor.
• Make sure to slice the sushi rolls with a sharp knife to maintain their shape.

Serving advice

Serve the Vietnamese-style sushi rolls as an appetizer or main course. Arrange them on a platter and garnish with fresh mint leaves for an attractive presentation. Provide small bowls of the dipping sauce for each guest to enjoy.

Presentation advice

Arrange the sliced sushi rolls on a rectangular plate, alternating the direction of each roll for an appealing visual effect. Garnish the plate with additional fresh mint leaves and a sprinkle of toasted sesame seeds for added color and texture.