Vegetariano Roll Recipe

Rinse and cook rice

Rinse 2 cups sushi rice under cold water, swirling and draining until the water runs nearly clear (about 4–6 rinses). Drain for 10 minutes. Combine rinsed rice and 2.2 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While the rice cooks, combine 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp salt in a small saucepan over low heat just until sugar dissolves (do not boil). Transfer cooked rice to a large shallow bowl or hangiri. Pour seasoning over rice and fold gently with a rice paddle or spatula to combine and fan rice to cool to near room temperature (about 10–15 minutes). Keep rice covered with a damp towel until ready to roll.

Prepare mushrooms

Trim and slice 8 oz shiitake or mixed mushrooms into 1/4-inch slices. Heat 1 tbs neutral oil in a skillet over medium-high. Add minced garlic and sauté 20–30 seconds until fragrant. Add mushrooms and sauté 4–5 minutes until they release moisture and begin to brown.

Season mushrooms

Reduce heat to medium. Add 1.5 tbs low-sodium soy sauce, 1 tbs mirin, and 1/2 tsp brown sugar. Stir and cook another 1–2 minutes until mushrooms are glossy and sauce is mostly absorbed. Remove from heat and let cool to room temperature.

Prepare yama gobo, avocado, mango, and kaiware

If using pre-pickled yama gobo, drain and slice each piece into 3–4 thin strips to fit the roll (about 4 oz total). Peel and slice 1 avocado into long thin strips. Peel, pit, and slice 1/2 mango into similar-length thin strips. Rinse and dry 1 cup kaiware sprouts and trim any long roots so they fit inside the roll.

Set up rolling station

Place a bamboo sushi mat on a flat surface and cover with plastic wrap (optional for easier cleaning). Have a small bowl of water nearby to wet your fingers (prevents rice sticking). Place a nori sheet shiny side down on the mat.

Spread rice on nori

Wet your fingers and take about 3/4 cup of seasoned rice. Gently spread rice evenly over the nori, leaving a 1-inch strip along the top edge of the nori uncovered to seal the roll later. Pat rice lightly—do not compress tightly.

Layer fillings

About 1 inch from the bottom edge of the nori (closest to you), arrange a line of fillings across the width: approximately 2–3 tbs of the cooked mushrooms (cooled), 3–4 strips of yama gobo, 3–4 strips of avocado, 3–4 mango strips, and a small handful (about 2 tbs) of kaiware sprouts. If you like toasted sesame, sprinkle a little over the fillings.

Roll the sushi

Using the mat, lift the edge closest to you and begin to roll away from you, tucking the fillings in tightly with your fingers. Press gently but firmly as you roll to form a tight cylinder. When you reach the uncovered 1-inch strip, wet it lightly with water and finish rolling to seal the edge.

Slice and finish

With a sharp knife dipped in water (wipe between cuts), cut the roll into 6–8 even pieces. Repeat with remaining nori sheets and fillings. Arrange on a platter and serve with soy sauce, pickled ginger, and a small dab of wasabi if desired.

Storage

If not serving immediately, cover rolls with plastic wrap and store in the refrigerator up to 6 hours. Note: rice will firm and avocado/mango may brown slightly—brush avocado with a little lemon or lime juice before assembly to slow browning (optional).