Assorted Sushi Rolls Recipe

Rinse and cook rice

Place 3 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water until water runs nearly clear (about 3–5 minutes). Drain. Combine rinsed rice and 360 ml water in a rice cooker or heavy saucepan. If using a saucepan bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 6 tbs rice vinegar gently in a small saucepan or microwave just until warm (do not boil). Stir in 2 tbs sugar and 1 tsp salt until dissolved. Transfer cooked rice to a wide shallow bowl (wood or plastic preferred). Pour seasoning over rice and fold gently with a rice paddle or spatula to evenly coat while fanning or allowing steam to escape so rice becomes shiny but not soggy. Cool to lukewarm before rolling (about 15–20 minutes).

Slice 250 g tempeh into long thin strips (~5 mm thick). In a bowl combine 3 tbs tamari, 1 tbs rice vinegar, 1 tbs maple syrup, and 1 tsp sesame oil. Add tempeh and toss to coat; let marinate 10–15 minutes.

Heat a nonstick skillet over medium heat and add a little oil. Pan-fry tempeh strips until golden brown and caramelized on both sides, about 3–4 minutes per side. Remove and cool slightly before using in rolls.

Peel and slice avocado into long thin strips. Cut cucumber into long batons, removing seeds if large. Julienne carrot into thin matchsticks. Slice pickled daikon or takuan into thin strips if using.

Heat neutral oil in a deep pot to 175°C (350°F). Pat sweet potato batons and mushrooms dry. In a bowl whisk 3 tbs flour with 2 tbs cornstarch, then stir in 120 ml very cold sparkling water to make a loose batter (do not overmix; small lumps are fine).

Dredge vegetables lightly in extra cornstarch, then dip in batter and fry in batches until crisp and lightly golden, about 2–3 minutes. Remove to a wire rack or paper towel-lined tray to drain. Keep warm or at room temperature for rolling.

Mix 4 tbs vegan mayo with 1 tsp sriracha (adjust to taste) in a small bowl. Transfer to a squeeze bottle or bowl for serving/assembling.

Set up rolling station: bamboo mat covered with plastic, bowl of water, seasoned sushi rice, nori sheets, fillings, and sauces. Keep a damp towel to wipe your hands and knife.

Wet your hands to prevent rice sticking. Place one nori sheet shiny-side down on the mat (for soy paper, place soy paper and work the same way). Spread a thin, even layer of sushi rice over the nori leaving a 2 cm (3/4 in) border at the top edge. Use light pressure — rice should be even and not packed tightly.

Tempeh Avocado Roll (vegan, GF if using tamari)

On the rice (near the bottom edge), place 3–4 strips of marinated tempeh lengthwise and 3–4 avocado strips. Add a few cucumber batons if desired. Use the mat to lift the edge and roll tightly away from you, tucking as you go, until you reach the rice-free border; press gently to seal. Let seam side rest-down for a minute to set. Trim ends and cut into 6–8 pieces with a wet sharp knife.

Crunchy Tempura Veg Roll (vegan)

Place tempura sweet potato batons (and mushrooms if using) and a few carrot matchsticks near the rice edge. Optionally add a strip of avocado. Roll tightly as above and slice into 6–8 pieces. Sprinkle toasted sesame seeds on rice side before cutting or brush with a little tamari for sheen (gluten-free option: use tamari).

Cucumber & Pickled Daikon Roll (vegan, GF)

Lay cucumber and pickled daikon strips and a little carrot. Roll tightly and slice into pieces. This roll is bright and fresh — serve with pickled ginger and tamari.

Inside-Out Variation Using Soy Paper

If using soy paper for a softer, GF-friendly wrap, place soy paper on the mat, spread rice thinly, and flip so rice is on the bottom before placing fillings on the paper. Roll the same way to create a tidy soy-paper-wrapped roll. Garnish with black sesame seeds if desired.

Arrange sliced rolls on a platter. Serve with tamari for dipping, a dab of wasabi, pickled ginger, spicy vegan mayo on the side, and sprinkle with toasted sesame seeds. Provide extra tamari for gluten-free diners if needed.

Leftover rice can be stored in the refrigerator for up to 24 hours (best eaten same day). Keep fried tempura separate and re-crisp in a hot oven for a few minutes before using.