Description
Delicious and vibrant Veggie Sushi Rolls with Soy Dipping Sauce made from sushi rice, fresh vegetables, and optional cream cheese or tofu for a satisfying vegetarian main course. Perfectly seasoned with rice vinegar and served with traditional soy sauce, pickled ginger, and wasabi.
Ingredients
Rice Mixture
- 2 cups sushi rice (uncooked)
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
Sushi Rolls
- 4 sheets nori seaweed
- 1/2 cucumber, julienned
- 1 medium carrot, julienned
- 1 ripe avocado, sliced
- 1/2 red bell pepper, thinly sliced
- 1/4 cup cream cheese or seasoned tofu strips (optional)
To Serve
- Soy sauce for dipping
- Pickled ginger (optional)
- Wasabi (optional)
Instructions
- Rinse and Cook Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, then cover, reduce heat to low, and cook for 18 to 20 minutes until tender and water is absorbed. Remove from heat and let stand covered for 10 minutes.
- Prepare Seasoning: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl, gently fold in the vinegar mixture, and allow the rice to cool to warm room temperature.
- Assemble Rolls: Place a sheet of nori shiny side down on a bamboo sushi mat. Spread an even layer of rice over the nori, leaving a 1-inch border at the top edge. Arrange cucumber, carrot, avocado, bell pepper, and cream cheese or tofu in a line across the center of the rice.
- Roll Sushi: Using the bamboo mat, tightly roll the sushi away from you, sealing the edge with a little water. Repeat with remaining ingredients.
- Slice and Serve: Slice each roll into 6 to 8 pieces using a sharp knife. Serve with soy sauce, pickled ginger, and wasabi if desired.
Notes
- Keep a small bowl of water nearby to prevent the rice from sticking to your hands.
- You can customize the rolls with other vegetables like asparagus, spinach, or mango.
