Tuesday, July 12, 2011

Homemade Veggie Sushi

I love veggie sushi, I am not crazy about the seafood versions or even the imitation crab, but veggie gets a thumbs up. I have never made it myself but always bought it from the refrigerated counters (Trader Joe's has a good tempura veggie one) but you pay a good $4+ for it, and my family would never allow us to go out for it getting the fresh stuff. So since no one else in my family will eat it, I finally decided to make it for myself. My Niece did come over and have a roll, she loved it. I searched lots of sites and videos for How-Tos and recipes. They were so easy to make, don't be afraid to make them at home. I should've bought Spam also to make Spam Musubi with the extra rice and nori, Mmmm. Here's what I did for mine:

Sushi Rice

1 1/2 C sushi rice ( I used Nishiki brand)
1 1/2 C water

3 TBL rice vinegar
1 tsp salt
2 TBL granulated sugar

Sushi Nori sheets (I used Blue Dragon)
Assorted veggies slices into matchstick size (I used carrots, red and green bell peppers, green onion, cucumber and avocado)

Soak rice in cold water for 30 minutes then rinse and rinse until water runs clear. Add rice and 1 1/2 C. water to a saucepan over medium heat and once it comes to a boil, cook, covered 15-20 minutes. Check to see that water has evaporated, if not cook a few more minutes.

As the rice is cooking, in a smaller sauce pan combine the rice vinegar, salt and sugar, stir over low heat until the salt and sugar dissolve. Set aside to cool until room temp.

When rice is done, allow to cool also to room temp. Then pour the rice vinegar mixture over the rice, and stir to combine all. You have seasoned the rice and now you can assemble your sushi rolls.

Lay a sheet of nori with rough side up, on a bamboo mat. Spread a small handful of rice over the nori leaving a clean edge at one end, the rice will be sticky so keep a bowl of water nearby to dampen your hands as you spread the rice. Lay on your fillings such a matchstick size veggie strips just off center of nori/rice. Take the end of the bamboo mat nearest you and roll it over the filling, tucking it tightly. Release the bamboo mat and roll and tuck again as you grab the next part of the sushi roll. Continue until it is completely rolled. You may need to wet the nori end to make it stick closed.

Now you can cut your sushi, using a sharp dampened knife, slice the sushi roll in half, then each half in half so you get 8 pieces. Enjoy with wasabi (the premade stuff in the tube that I used was gross, don't use that), pickled ginger and soy sauce.

I have made a video showing how I made a sushi roll, please have a look:

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