Veggie Assortment Recipe
Avocado roll, kampyo roll, asparagus & roasted bell pepper roll.
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Ingredients
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Avocado Roll
Kampyo Roll
Asparagus & Roasted Bell Pepper Roll
Method
Avocado Roll
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it cool slightly.
- 2
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt. Gently fold this mixture into the warm rice and let it cool to room temperature.
- 3
Prepare Avocado
Cut the avocado in half, remove the pit, and slice it thinly.
- 4
Roll the Sushi
Place a sheet of nori on a bamboo mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Arrange the avocado slices in a line across the center of the rice. Roll the sushi tightly from the bottom, using the bamboo mat for help. Seal the edge with a little water. Slice into pieces.
Kampyo Roll
- 5
Prepare Kampyo
Soak the dried kampyo in water for about 30 minutes or until soft. Drain and mix with soy sauce.
- 6
Prepare Sushi Rice
Follow the same steps as for the Avocado Roll to cook and season the sushi rice.
- 7
Roll the Sushi
Place a sheet of nori on a bamboo mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Place the seasoned kampyo in a line across the center of the rice. Roll tightly and seal the edge with water. Slice into pieces.
Asparagus & Roasted Bell Pepper Roll
- 8
Prepare Asparagus
Blanch the asparagus in boiling water for 2-3 minutes until bright green and tender. Drain and cool in ice water.
- 9
Prepare Roasted Bell Pepper
If using raw bell pepper, roast it over a flame or in the oven until the skin is charred. Remove skin and slice into strips.
- 10
Prepare Sushi Rice
Follow the same steps as for the Avocado Roll to cook and season the sushi rice.
- 11
Roll the Sushi
Place a sheet of nori on a bamboo mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Lay the asparagus and roasted bell pepper strips in a line across the center of the rice. Sprinkle with sesame seeds. Roll tightly and seal the edge with water. Slice into pieces.
