Veggie Sushi Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear (about 3–4 minutes). Drain well. Combine rinsed rice and 2 1/4 cups water in a medium pot with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes without lifting the lid.

Steam and season

Remove the pot from heat and let stand, covered, 10 minutes. While rice rests, warm 4 tbs rice vinegar, 2 tsp sugar, and 1 tsp salt in a small saucepan or microwave just until sugar dissolves; cool slightly. Transfer rice to a large shallow wooden or non-reactive bowl. Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using slicing motions to avoid crushing the grains. Fan the rice while folding to cool to just above room temperature (this gives shine to the rice). Keep covered with a damp towel to prevent drying.

Julienne the cucumber (remove seeds if watery), carrot, and red bell pepper into long thin strips about the length of the nori sheet short edge. Slice the avocado lengthwise into thin slices and toss immediately with a drop of rice vinegar or lemon if desired to slow browning. If using mushrooms, heat 1 teaspoon neutral oil in a small pan over medium heat and sauté sliced mushrooms about 3–4 minutes with a pinch of salt until softened and any released liquid evaporates; cool.

Place a bamboo mat on a clean surface and set a sheet of plastic wrap over it. Place one nori sheet shiny side down on the plastic. Wet your fingers in the small bowl of water with rice vinegar to prevent sticking. Take about 3/4 to 1 cup of seasoned sushi rice and gently spread an even layer over the nori, leaving a 1-inch (2.5 cm) strip at the top edge free of rice. Press rice to about 1/4-inch thickness; do not compress hard.

Across the center of the rice, lay a line of fillings: a few cucumber sticks (~3–4), carrot, bell pepper, sautéed mushrooms (if using), and 3–4 slices of avocado. Sprinkle a pinch of toasted sesame seeds and some sliced scallions over the fillings. For a touch of pickle flavor, add a small strip of pickled daikon if using.

Lift the edge of the bamboo mat nearest you and begin to roll away from you, tucking the fillings in with your fingers as you roll to form a tight cylinder. Squeeze gently with the mat to shape the roll, then pull back the mat and finish rolling so the seam seals. If the seam doesn't stick, dampen the bare nori strip lightly with water.

Repeat with remaining nori sheets and fillings. Clean your knife and dip it in the water/vinegar bowl between cuts to prevent sticking. Slice each roll into 6–8 pieces by cutting in half, then each half into 3–4 pieces; use a straight, single stroke rather than sawing to keep clean edges.

To make inside-out rolls: place plastic-wrapped bamboo mat upside down, lay nori on top, spread rice over the nori and sprinkle with sesame seeds, then carefully flip nori so rice faces down on the plastic. Add fillings to the nori and roll as above. For nigiri-style veggies, press a small oval of rice in your hand and top with a thin avocado slice or marinated mushroom, securing with a thin strip of nori if desired.

Arrange sushi pieces on a platter. Serve immediately with soy sauce or tamari, a small amount of wasabi, pickled ginger, and spicy mayo on the side. Garnish with extra sesame seeds and sliced scallions. Leftover rolls can be kept covered in the refrigerator for up to 24 hours but are best the same day.