Vegetable W/sushi Rice Recipe
Make Vegetable W/sushi Rice Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Vegetables
Optional Toppings
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear. This helps remove excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and 1.25 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the water is absorbed.
- 3
Season the Rice
Once the rice is cooked, remove it from heat. In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice using a wooden spoon. Allow the rice to cool to room temperature.
Prepare Vegetables
- 4
Slice the Vegetables
While the rice is cooling, thinly slice the cucumber, carrot, avocado, and red bell pepper into long strips or matchsticks.
Assemble Sushi Rolls
- 5
Lay Out Nori
Place a sheet of nori on a bamboo sushi mat or a clean surface, shiny side down.
- 6
Add Sushi Rice
Wet your hands to prevent sticking, then take about 1/2 cup of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 7
Add Vegetables
Place a few slices of each vegetable in a line across the center of the rice.
- 8
Roll the Sushi
Starting from the bottom, carefully lift the bamboo mat and roll the sushi away from you, pressing gently to shape it as you go. Roll until you reach the border of the nori.
- 9
Seal the Roll
Dampen the edge of the nori with a little water to seal the roll. Let it sit for a minute to hold its shape.
- 10
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for cleaner slices.
Serve
- 11
Plate and Garnish
Arrange the sushi rolls on a plate and sprinkle with sesame seeds if desired. Serve with soy sauce and wasabi on the side.
