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 or grill in the oven for 20 min at 180°c or 356°f.
If you are doing sushi for a buffet, for many friends or family, it’s best to get organized. Coat a layer of nori with rice and place the slices of veggies neatly lengthwise at one end of the sushi to be rolled. Then sprinkle the rice with gomasio, some black sesame seeds, a little cumin powder, wasabi, or chili powder if you like.
My chef friend and I prepared these sushi rolls for yoga students during a yoga teacher training course. Some of them came to learn how to make them with us. They discovered the tricks and learn, as you will, the art of sushi rolling! It’s as easy as ABC. Just watch a short video and do it.
Get your kids involved. They will have fun and enjoy sushi rolling. Check out the instructions below on how to prepare sushi rice and rolling procedures.
Simple veggie Sushi
Nutrition Benefits: Aside from endless options of healthy vegetables and fruits that you can fill the sushi with, one should not ignore the contribution of Nori. It is a rich source of vitamins and minerals, including vitamins A, C, E, and K, along with folate, zinc, sodium, calcium, and magnesium. More importantly, it contains nutrients that are important in supporting a healthy thyroid function, such as iodine and tyrosine. It is also known to be beneficial in aiding weight loss. It is advisable to consume at least one variety of Alages daily as they contain all the basic mineral elements for life to form that began in the oceans.
Ingredients
- 1 red bell pepper, julienned
- 2 carrots, julienned
- 1 green bell pepper, julienned
- 1 cucumber sliced into long sticks
- 2 celery sticks sliced into long sticks
- 1 small white radish sliced into long sticks, pickled with soya sauce
- 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
- Sushi Rice:
- 450 grams of uncooked short-grain Japanese rice
- 540 ml of water
- 2 tbsp sushi vinegar (seasoned rice vinegar)
- 1 piece kombu or dried kelp (optional)
Instructions
First, prepare the sushi rice.
In a pot or rice cooker, add the uncooked rice. Rinse with water and quickly drain. Please do this at least three or four times, or until the water is no longer white when you mix the rice in water.
Add 540 ml water and cook in the rice cooker or pot, and if available, add a piece of kombu or dried kelp. Soak the rice for 20-30 minutes.
If you're using a rice cooker, turn it on and let it do its job. If you're cooking on a stovetop, place a lid on top of the pot and once water begins to boil, turn the heat to low and let it cook for 13-15 minutes.
Once the rice is cooked, wait for at least 10-15 minutes to cool and make the rice more firm. Then, place the rice in a large shallow bowl and spread the rice evenly to cool faster. While the rice is still hot, add the sushi vinegar over rice.
If needed, use a manual fan (or electric fan) to cool the rice. While cooling down, slice through the rice mixture in 45-degree angles to separate chunks of rice and gently flip in between slices. Keep doing this until it's almost room temperature.
Please do not mix the rice in a circular motion or flatten it at this point, to prevent it from becoming mushy.
Cover the bowl with a damp towel and set it aside.
Now we can work on the fillings.
Marinate the bell peppers, celery sticks, and carrot sticks with soy sauce, roasted sesame oil, and cumin.
Sauté this in a saucepan for at least 3-4 minutes and set aside. Or you can place it in the oven for 20 minutes at 180°C - 356°F.
Now we can form the sushi rolls.
Prepare all the rest of the vegetables and fruits on plates around your working area.
Then, on top of a sushi mat, place a sheet of nori algae.
Wet your hands with water and measure 1/2 cup (about 90g) of sushi rice in your hand.
Place the sushi rice at one edge of the nori and use one hand to spread the rice out, leaving a 1-inch space on the other end of the nori.
As an optional step, spread some peanut butter, and if you want it spicy, spread some wasabi powder or paste over the rice.
Arrange the veggies and fruits neatly near the nori sheet, and using your fingers to hold the filling, swiftly roll the sushi mat over, letting it land on rice, and continue rolling tightly. Before removing the mat, firmly press onto it to make sure that the sushi is tight.
Spread a little water on the edge of the nori to allow it to stick to the end of the roll.
Wet your knife with a damp towel before cutting a sushi roll in half. While cutting the sushi, you should “push then pull” the knife.
Place on a plate and serve with some wasabi, soy sauce, and pickled ginger.
Notes
You can place any kind of ingredient into the sushi roll. Be bold and adventurous. 🙂
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