Sometimes you just need a refreshing bite of sushi. A lot of people forget that you can make sushi without fish. So when you don't have fish on hand, don't fret! Make a veggie sushi roll!
First: Make the sushi rice
Second: Prepare the inner ingredients
Third: Start layering and rolling
Fourth: top it off!
Ingredients:
1 cup sushi rice (sticky rice)
1 and 1/4 cups water
1 tbs rice vinegar
1 tbs sugar
1/2 tbs salt
1/2 cucumber, thinly sliced
1/2 carrot, thinly sliced
1/2 jalapeno pepper, finely diced (optional)
3 to 4 roasted seaweed sheets
sesame seeds (optional)
soy sauce, for dipping (optional)
sriracha hot chili sauce (optional)
feta cheese (optional)
Directions:
*Sushi rice:
- Rinse 1 cup rice in fresh water and drain 3 or 4 times.
- Place drained rice in a pot, add 1 and 1/4 cups water, and bring to a boil over high heat.
- Once it starts to boil, turn off the heat and let the pot stand for 1 minute.
- Turn the heat back on low and let simmer for 20 minutes with the lid on.
- Remove the pot from the heat, keep the lid on, and let stand for 10 minutes.
- Mix rice vinegar, sugar, and salt together until dissolved (warm in microwave if needed).
- Pour mixture over sushi rice and stir in evenly.
- Thinly slice cucumber and carrot into matchstick size slivers.
- Finely dice jalapeno pepper.
- Layer your sushi roll. (You can use a sushi mat, but I find I can roll the sushi without one.)
- Place seaweed sheet onto flat surface.
- Add spoonfuls of sticky rice to the seaweed surface. Spread the rice evenly across (wetting your fingers helps as well). Keep the upper 1/2 inch area of the seaweed sheet free of rice.
- Layer cucumber, carrot, and bits of jalapeno in a line in the middle of the rice. (You can add a few grains of rice to the very top of the seaweed sheet where there is no rice so that it can help keep the roll closed.)
- Now start rolling! Slowly roll the sushi into a roll (as shown in the photos above).
- Slice the sushi roll with a sharp knife (it helps to wet the blade after each slice).
- Garnish each sushi bite with a sprinkle of sesame seeds and feta cheese. I also like to add a drop or two of sriracha hot chili sauce to each sushi bite.
- To add a bit of spice to my soy sauce dip, I mix together 1 tbs diced jalapeno pepper with 3 tbs soy sauce.
- Now enjoy your meal! With a pair of chopsticks, grab each sushi bite, lightly dip it into the soy sauce mix and eat up! Once you get the basics down, you can create a plethora of different sushi recipes. Just open your fridge and see what you come up with!
1 cup sushi rice (sticky rice)
1 and 1/4 cups water
1 tbs rice vinegar
1 tbs sugar
1/2 tbs salt
1/2 cucumber, thinly sliced
1/2 carrot, thinly sliced
1/2 jalapeno pepper, finely diced (optional)
3 to 4 roasted seaweed sheets
sesame seeds (optional)
soy sauce, for dipping (optional)
sriracha hot chili sauce (optional)
feta cheese (optional)
Directions:
*Sushi rice:
- Rinse 1 cup rice in fresh water and drain 3 or 4 times.
- Place drained rice in a pot, add 1 and 1/4 cups water, and bring to a boil over high heat.
- Once it starts to boil, turn off the heat and let the pot stand for 1 minute.
- Turn the heat back on low and let simmer for 20 minutes with the lid on.
- Remove the pot from the heat, keep the lid on, and let stand for 10 minutes.
- Mix rice vinegar, sugar, and salt together until dissolved (warm in microwave if needed).
- Pour mixture over sushi rice and stir in evenly.
- Thinly slice cucumber and carrot into matchstick size slivers.
- Finely dice jalapeno pepper.
- Layer your sushi roll. (You can use a sushi mat, but I find I can roll the sushi without one.)
- Place seaweed sheet onto flat surface.
- Add spoonfuls of sticky rice to the seaweed surface. Spread the rice evenly across (wetting your fingers helps as well). Keep the upper 1/2 inch area of the seaweed sheet free of rice.
- Layer cucumber, carrot, and bits of jalapeno in a line in the middle of the rice. (You can add a few grains of rice to the very top of the seaweed sheet where there is no rice so that it can help keep the roll closed.)
- Now start rolling! Slowly roll the sushi into a roll (as shown in the photos above).
- Slice the sushi roll with a sharp knife (it helps to wet the blade after each slice).
- Garnish each sushi bite with a sprinkle of sesame seeds and feta cheese. I also like to add a drop or two of sriracha hot chili sauce to each sushi bite.
- To add a bit of spice to my soy sauce dip, I mix together 1 tbs diced jalapeno pepper with 3 tbs soy sauce.
- Now enjoy your meal! With a pair of chopsticks, grab each sushi bite, lightly dip it into the soy sauce mix and eat up! Once you get the basics down, you can create a plethora of different sushi recipes. Just open your fridge and see what you come up with!
