Slice all the veggies you like to use for the sushi roll and marinate with maple syrup, soya sauce, roasted sesame oil, and lemon juice.
Roast the veggies you like in a pan in the oven for 20 min at 180°c or 356°f.
Coat a layer of nori with rice and place the slices of veggies and neatly at one end of the sushi to be rolled.
Then sprinkle the rice with gomasio and black sesame seeds and a little cumin powder and wasabi or chili powder if you like.
You will discover the trick as you do it, to sushi rolling! It’s as easy as ABC. Just watch a short video and go do it. If you are doing sushi for a buffet …whooo it’s best to get organized.
Get your kids involved they will have fun and enjoy your roll.
Simple veggie ShushiPrint Recipe
- 1 red pepper sliced into long sticks
- 2 carrots sliced into long sticks
- 1 green pepper sliced into long sticks
- 1 cucumber sliced into long sticks
- 2 celery sticks sliced into long sticks
- 1 small white raddish sliced into long sticks
- 1 mango sliced into long sticks
- 2 tbsp peanut butter
- 1 tbsp wasabi or chili powder
- 1 tbsp sesame gomasio
- Few sheets of nori algae
- 4 cups of cooked sushi rice
Cut all veggies in long sticks marinate with soya sauce, roasted sesame oil, and cumin.
Place in oven for 20 minutes at 180°c - 356°f
On top of a bamboo sushi rolling sticks place a sheet of nori algae.
Spread the rice out but leave a small space at the end to close the roll.
Spread some peanut butter, and if you want it spicy spread some wasabi powder or paste over the rice.
Arrange the veggies neatly at one end of nori sheet and roll it up.
Once it rolled up to spread a little water on the edge of the nori so as to allow it to stick to the end of the roll.
You can place any kind of ingredient into the sushi roll. Be Bold be Adventurous.