Veggie Sushi

Veggie Sushi- making your own sushi is easier than you think! This recipe is simple and delicious and full of veggies! | The Refreshanista #vegan #recipe #sushi

While I love our local sushi restaurant, a veggie maki roll will cost you a pretty penny. And besides, making your own is way more fun! I’ve had a Sushi Party with friends and we all made our own rolls with different fillings, it was so fun and so delicious! Kind of like a craft night and dinner all in one 🙂

I learned the art of sushi making from my fiancĂŠ. Which is pretty funny because he rarely cooks and rolling the sushi is a major challenge for his giant hands. I still remember the night, we had just started dating and I came over to his parents’ house for the second time. He was so careful about how much of this and how much of that and coached me until I was rolling sushi better than he was! It was a lot of fun, it’s a beautiful thing to learn from your significant other. We still make sushi together all the time 🙂

So yes, teaching someone to make sushi is the perfect date 😉

Veggie Sushi- making your own sushi is easier than you think! This recipe is simple and delicious and full of veggies! | The Refreshanista #vegan #recipe #sushi

Your first roll or two may not be pretty but don’t get discouraged, a roll that is falling apart is just as tasty as a perfectly executed roll and you will get better with each one!

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Veggie Sushi

Servings 4 rolls
Author Melanie Maxwell

Ingredients

  • 1 1/2 cups of dry sticky rice cooked according to package
  • 1/4 cup of rice vinegar
  • 4 stalks of asparagus {if you like asparagus you can use more, 8 gives you 2 in each roll}
  • 1 tablespoon of extra virgin olive oil
  • salt and pepper to taste
  • 4 sheets of nori seaweed paper
  • 2 avocados sliced
  • 1/2 cup of shredded carrots
  • 1 cucumber cut into long thin slices
  • optional for serving: sesame seeds pickled ginger, soy sauce, wasabi

Instructions

  1. Preheat the oven to 350Once rice is cooked, mix with rice vinegar until well combined.
  2. Place asparagus on a baking sheet, drizzle with olive oil, and sprinkle salt and pepper on top. Toss to make sure each piece of asparagus is well coated.
  3. Cook the asparagus in the oven for 12-15 minutes, flipping them halfway through.
  4. To set up your sushi-rolling station, get a small bowl of water, a rolling mat {not totally necessary, just makes it easier}, a sharp knife {I find serrated is best}, a cutting board, a plate to place your sushi pieces on, a rice paddle {you can use a large spoon if you don't have one}, your rice, your nori, and all your veggies.
  5. To assemble, place one sheet of nori on the rolling mat. Take about 1/4 of the rice and place on the nori paper. Using your rice paddle or spoon, spread and flatten the rice into an even layer. You'll want to leave a good 1/4 inch margin on the side that is furthest from you to make it easier to seal the roll.
  6. Next, lay asparagus stalk horizontally about 1/2 an inch from the edge of rice closest to you. Place 1/4 of your avocado slices and cucumber alongside, then sprinkle about a 1/4 of your carrot shreds. Try to make sure each veggie is present the whole length of the roll so you don't get some empty pieces!
  7. Now, lift the edge of your mat and begin to roll it over and away from you. Then, use your hands to roll it the rest of the way down, trying to roll as tightly as you can without ripping the nori.
  8. To seal the roll, dip your fingers of one hand in the water and hold the roll with the other. Gently rub your fingers along the seam and the water will seal the nori together.
  9. To cut, place your roll seam-side down onto a cutting board. Wet your knife and gently cut about 1/2 an inch from the end. Continue to wet the knife each time you cut. Then place your pieces on a plate so you have room for the next roll.
  10. Repeat the rolling and cutting process three more times.
  11. Serve your delicious homemade sushi with a sprinkle of sesame seeds on top and soy sauce, pickled ginger, and wasabi on the side.

Have fun & enjoy! Melanie

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