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how to make vegetable roll sushi

Vegetable Roll Sushi

Making vegetable roll sushi is a delightful way to enjoy fresh vegetables in a fun, handheld form. With colorful ingredients and customizable fillings, this recipe is perfect for sushi lovers and healthy eaters alike. Easy to prepare and can be made in just a few steps at home!
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6
Course: Snack
Cuisine: Japanese
Calories: 352
Ingredients Method Notes

Ingredients
  

  • 2¼ cups uncooked Japanese short-grain white rice
  • 2¼ cups water
  • ⅓ cup seasoned rice vinegar
  • 6 sheets nori seaweed
  • 1 deep-fried firm tofu cutlet, sliced
  • 2 Japanese cucumbers, julienned
  • 1 carrot, julienned
  • 2 avocados, sliced
  • 1 yellow bell pepper, julienned

Method
 

  1. Rinse the rice until the water is almost clear. Drain and add to a rice cooker with 2¼ cups of water. Cook the rice until done.
  2. Once rice is cooked, mix in the seasoned rice vinegar and allow it to cool.
  3. Cut the vegetables into strips: cucumber, carrot, yellow bell pepper, and avocado.
  4. Lay a sheet of nori on a bamboo mat, shiny side down. Spread 1 cup of sushi rice evenly on nori, leaving the top edge bare.
  5. Layer the vegetables and tofu on the rice.
  6. Roll the sushi tightly, using the mat to assist. Seal the edge with a little water.
  7. Repeat with the remaining nori sheets.
  8. Cut each roll into pieces and serve with soy sauce and wasabi.

Notes

Nutrition Information Source: Data from USDA FoodData Central Values are approximate and may vary based on specific brands and preparation methods.