Veggie sushi

This recipe has only veggies, and you can add different veggies.  I recommend you to add just three or four different veggies, so when you will roll it it will be easier, than if you add six or seven different veggies.

Skill Level: Easy

Serving Amount: 4 – 6 

Time to Prepare: 01:30

 

 

 

Ingredients

• 2 cups of Sushi Rice cooked (I prefer Rice-Select Sushi Brand) (Container of 2 pounds)
• 2 pinches of Salt
• 2 medium Carrots, peeled, fine slide
• 2 medium Avocados, peeled, fine slide
• 1 red Pepper, sliced
• 3 or 4 scallions fine shredded
• 1/2 up of marmalade (I use strawberry)

Tools

• 1 Sushi bamboo matt
• 1 small knife
• 1 a sharp knife
• 1 peeler
• 1 cutting board
• 1 wooden spoon
• 6 aluminum foil sheets

Steps to Prepare

1. Lay out the Sushi bamboo mat
2. Place one Nori seaweed sheet on the Sushi mat
3. Add a very little of the marmalade, with your fingertip in the top and bottom edge of the Nori sheet.
4. Wet the palm of one of your hands and make a circle in the middle of the Nori sheet.
5. Put 1 1/2 wooden spoon of the sushi rice on the top of the Nori.
6. Press the rice with the wooden spoon uniformly.
7. Make a “canal”, in the middle of the rice, and spread, with your finger a little of the marmalade.
8. Add the ingredients (two slices of red pepper, one or two slice of green pepper, three slides of avocado, two sliced scallions).
9. Roll it very tight.
10. Use one aluminum foil sheet to wrap the “sushi” tightly.
11. Repeat the steps 1-10
12. Place them in the refrigerator for at least half an hour before cutting the sushi.

“Doozo meshiagare” (In Japanese means: Bon Appetite)

 

Notes

• You can use your hand instead of the wooden spoon to place the rice on the Nori Seaweed.
• More information about how to say Bon Appetite in Japanese.
• Some History of Sushi.
• Watch our videos about making sushi from our Sushi Event!