Mixed Vegetable Roll (gf) Recipe
Cucumber, avocado, asparagus, red pepper, oshinko.
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Ingredients
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Vegetables
For the Roll
Method
Preparation of Vegetables
- 1
Prepare Cucumber
Wash the cucumber thoroughly. Cut it in half lengthwise and remove the seeds with a spoon. Slice it into thin strips.
- 2
- 3
Prepare Asparagus
Trim the woody ends off the asparagus stalks. Blanch the asparagus in boiling water for 2 minutes, then transfer them to an ice bath to stop the cooking process. Drain and pat dry.
- 4
Prepare Red Pepper
Wash the red pepper, cut it in half, remove the seeds and core, and slice it into thin strips.
- 5
Prepare Oshinko
If using whole oshinko radish, slice it into thin strips. If using pre-sliced, ensure they are ready to use.
Assembly of the Roll
- 6
Prepare Sushi Rice
Ensure that the sushi rice is cooked and seasoned according to package instructions. It should be slightly sticky and cool enough to handle.
- 7
Roll the Vegetables
Place a bamboo sushi mat on a clean surface. Lay one nori sheet shiny side down on the mat. Wet your hands with water and grab a handful of sushi rice, spreading it evenly over the nori, leaving about 1 inch at the top edge clear.
- 8
- 9
Roll the Sushi
Using the bamboo mat, carefully lift the edge closest to you and start rolling it away from you, keeping the filling tight. Roll until you reach the clear edge of the nori, wet it with a little water to seal the roll.
- 10
Cut the Roll
Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
- 11
Serve
Arrange the cut rolls on a plate, sprinkle with sesame seeds if desired, and serve with soy sauce for dipping.
