fresh vegetarian sushi fresh vegetarian sushi Israeli Kitchen After a few rounds of practice with rolling, spreading and neat slicing, you can whip up your own fresh sushi, share with friends and serve at parties. (Photo: White78 / Shutterstock)

Vegetarian sushi

Skip the nearest Asian takeout spot tonight and craft your own irresistible sushi right at home.

Print
  • Yield: Serves 6
  • Prep time: 25 minutes
  • Cook time: 20 minutes

Remember the phrase, “What’s the price of tea in China?" Let’s rephrase that as “What’s the price of sushi in America?” The answer is it’s high – always. That’s because although the ingredients may not be that costly (certainly not with vegetarian versions), it’s a somewhat laborious process. But once you get the hang of the rolling, spreading and neat slicing, you can whip up your own fresh sushi, share with friends and serve at parties. And it will never matter what the price of sushi is, since you’ll be making your own.

Ingredients

  • 4 nori (seaweed) sheets
  • 1 avocado
  • 1 small cucumber
  • 1 cup carrot shreds
  • 2 cups sushi rice
  • 2 cups water
  • Black and white sesame seeds, optional
  • Bamboo rolling mat
  • For spicy sushi sauce:

  • 1/3 cup mayonnaise
  • 1/4 cup ketchup
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • Drizzle coconut milk

Directions

Cook sushi rice in water, set aside.

Slice avocado into thin slices. Peel and de-seed cucumber and slice thinly.

Cover bamboo mat in saran wrap or with a Ziploc bag.

Lay a sheet of nori, shiny side down, on the mat.

With wet fingers (dip in rice vinegar or water), spread 1/2 cup rice onto nori.

pressing rice onto nori wrapsMake sure your fingers are wet when pressing the rice onto the nori wraps. (Photo: shellyagami-photoar/Shutterstock)

Sprinkle with sesame seeds, and then gently flip over (not you, the nori sheet with rice).

Place 1/4 of the veggies in the center of the sheet. Roll sushi, pressing tightly on the mat for a firm roll.

Use the bamboo mat to roll sushi after filling with your favorite veggies.Use the bamboo mat to roll sushi after filling with your favorite veggies. (Photo: shellyagami-photoar/Shutterstock)

Slice into 6 pieces. If knife gets sticky, dip in rice vinegar or water. Repeat with remaining nori sheets and vegetables.

Serve with soy sauce and/or wasabi, or make your own spicy sauce as explained below. Chopsticks optional.

vegetarian sushiFresh, delicious, lovely sushi doesn't have to come from a restaurant. (Photo: White78/Shutterstock)

To make spicy sushi sauce:

Mix 1/3 cup mayonnaise with 1/4 cup ketchup and 1 teaspoon each of cayenne pepper and garlic powder. Add a drizzle of coconut milk to thin to desired consistency.

Related Topics: Appetizers, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
comments powered by Disqus