Veggie Sushi Set Recipe

1. Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine mesh sieve and rinse under cold water, swirling with your hand, until the water runs nearly clear (about 6–8 rinses). Drain 10 minutes. Add rinsed rice and 2.2 cups water to a rice cooker or saucepan. If using saucepan, bring to a gentle boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

2. Make sushi vinegar

While rice cooks, combine 4 tbs rice vinegar, 2 tbs granulated sugar and 1 tsp fine sea salt in a small saucepan. Warm gently, stirring until sugar and salt dissolve. Do not boil. Cool to room temperature.

3. Transfer hot cooked rice to a large nonreactive bowl (wood or glass). Evenly pour the sushi vinegar over the rice. Using a rice paddle or wooden spoon, fold the rice with cutting motions to mix while fanning or allowing steam to escape until rice is glossy and slightly sticky. Spread rice in the bowl for faster cooling to room temperature (about 15–20 minutes). Cover with a damp towel to keep moist.

4. Prepare eggplant

Trim stem from the eggplant and slice into 1/4-inch (6 mm) oblique slices about 8–10 pieces, aiming for 1 piece per nigiri plus 1–2 extras. Lightly salt slices and let sweat 10 minutes, then pat dry. Heat a nonstick or cast-iron skillet over medium-high, add 1 tsp neutral oil. Sear eggplant slices 1–2 minutes per side until soft and golden. Reduce heat, add 1 tbs soy sauce, 1 tbs mirin and 1 tsp sugar; spoon glaze over slices for 30–60 seconds until shiny and slightly reduced. Remove and let cool.

5. Prepare mushroom

Wipe the mushroom clean and slice horizontally if thick (aim for 6–8 mm thick caps). In the same pan, add a touch of oil if needed, sauté mushroom slices over medium heat 1–2 minutes per side until browned. Add 1 tbs soy sauce and 1/2 tbs mirin, cook 30 seconds to glaze. Remove and cool slightly.

6. Form nigiri bases: Wet your hands with water mixed with a little rice vinegar to prevent sticking. Take about 2 tbs (approx. 20–25 g) of sushi rice and form an oblong mound by gently pressing and shaping with fingertips — firm but not squashed. Repeat to make 2 nigiri for eggplant and 2 for mushroom (total 4) or adjust to desired count. Brush a little soy sauce on top of each rice mound, then place one slice of glazed eggplant or mushroom on each rice mound, pressing gently to adhere.

7. Prepare fillings

Julienne the cucumber (remove seeds if watery), carrot and red bell pepper into long thin strips about 3–4 mm wide and 6–8 cm long. Slice avocado in half, remove pit, thinly slice lengthwise. If using pickled daikon, cut into similar-length strips. Lightly toss cucumber strips with a pinch of salt and squeeze out excess moisture on paper towel.

8. Assemble cucumber roll (3 pieces)

Use 1/2 of a nori sheet (cut sheet in half) or full sheet depending on preferred roll diameter. Place nori shiny-side down on bamboo mat lined with plastic. With wet hands, spread a thin layer of sushi rice (about 3/4 cup divided across two half sheets) leaving a 1 cm border at the far edge. Lay a single line of julienned cucumber near the edge closest to you. Roll tightly using the mat, press to seal edge with a little water. Chill briefly and slice into 3 equal pieces with a very sharp wet knife, wiping blade between cuts.

9. Assemble avocado roll (3 pieces)

On another half nori sheet, spread a thin layer of rice leaving top border. Place avocado slices in an overlapping line, add a light smear (optional) of mayo under the avocado for richness. Roll tightly and slice into 3 equal pieces as above.

10. Assemble vegetable roll (5 pieces)

On a full nori sheet, spread a thin layer of rice to make a slightly larger roll. Arrange a combination of carrot, red bell pepper, pickled daikon (if using) and a couple cucumber strips across the rice. If you prefer inside-out, put rice on outside and use a plastic wrap method with additional rice and sesame seeds on the outside. Roll tightly and slice into 5 pieces. Sprinkle toasted sesame seeds on cut surfaces or rice as garnish.

11. Plate: Arrange 1 eggplant nigiri and 1 mushroom nigiri (or the counts listed) alongside the three cucumber roll pieces, three avocado roll pieces and five vegetable roll pieces as described in the menu. Garnish with pickled ginger and a small dollop of wasabi. Serve extra soy sauce for dipping.

12. Storage & tips: Serve rice at room temperature. If not serving immediately, keep finished nigiri and rolls loosely covered with a damp towel in the refrigerator up to 4 hours; for best texture eat within 2 hours. Use a very sharp wet knife to get clean sushi slices.