Easy Veggie Sushi Rolls (VG, GF)

Homemade sushi rolls are fresher & cheaper than store bought ones 😛 I mean like $4.50 for one half roll? You can buy 2 kilograms of rice with that amount!!

Making your own sushi rolls means that you can be as versatile and creative as you want 🙂 Personally, I love using steam fried vegetables (no salt), seaweed salad, avocado and kimchi.

Experiment with different veggie fillings and flavours! Use seasonal foods that are convenient for you – or whatever you have in your fridge. Please take note that this recipe is more of a guideline/reference for any sushi making newbies 😉

For tools, you will need a bamboo sushi mat for rolling firm & well-rounded sushi. For the rice, I use a rice cooker; if you don’t own one or are unfamiliar, cook it according to the packets instructions (usually boiling on the stove).

For ingredients, one ideally should use sushi rice – However, i use white & brown jasmine rice as it has the right amount of stickiness for sushi and is more affordable & accessible.

Overall, just have fun rolling! The best way to improve your sushi rolling skills is to learn by doing. 😀

Simplicity: 3.5/5     Deliciousness: 4/5     Nutrition: 4/5

Makes 8 rolls 

Ingredients

• 1 cup jasmine rice
• 1/3 cup quinoa (optional)
• Nori sheets
• 20 green beans
• 1 large carrot
• 1/2 red capsicum
• 1 avocado (pitted, peeled and sliced)

Method

Quinoa Sushi Rice

1. Wash the rice at least 3 times or until the water runs clear.
2. (optional) Place the quinoa in a strainer and wash under running water until all the soapy residue is no more. Then add the quinoa to the rice.
3. Cook the rice according to the packet’s instructions (either on the stove or in a rice cooker).
4. Once cooked, add the apple cider vinegar & salt and mix well
5. Remove the pot from the rice cooker and set aside to cool

Filling

1. Wash the vegetables. Chop off the tops off the beans. Then slice the capsicum and carrots into long strips.
2. Heat up a non stick pan on medium heat.
3. When the pan is hot, place the beans in the pan. Stir them around. When you can smell the aroma of the beans, add ½ cup hot water. Cover the pan with a lid.
4. Leave the lid on until all the water has evaporated. Then remove the beans from the pan when tender – stab a bean to check.
5. Repeat steps 3-4 for the carrots.
6. Place the capsicum in the pan. Stir them around. When you can smell the aroma of the carrots, add ¼ cup hot water. Cover the pan with a lid.
7. Leave the lid on until all the water has evaporated. Then remove the capsicum from the pan when tender – stab a capsicum to check.

Rolling

1. Cover your bamboo sushi mat with glad wrap.
2. Place one nori sheet on the mat. Using a rice scoop or your hands, place and press the rice onto the seaweed in a square shape – leave approximately 3 cm of space along the edge furthest to you.
3. Place your vegetables in a line along the edge closest to you.
4. Holding the edge of the bamboo mat with your thumbs, use a light but firm amount of pressure to lift the nori and roll it over the filling.
5. Continue to roll the sushi with a light but firm amount of pressure. Gently pull the mat as you go to create a firm roll.
6. Wet the empty edge of the nori sheet with water. This will help seal the roll.
7. Once you have finished rolling, shape the mat around the sushi roll and gently press.
8. Remove the sushi roll from the bamboo mat onto a chopping board.
9. Using a sharp but wet knife, slice the sushi roll to your preferred thickness.
10. Repeat steps 2-9.
11. Serve the sushi rolls with tamari or soy sauce.
12. ENJOY! 🙂