~VEGGIE SUSHI (#2 Appetizer)
No sushi doesn’t need fish to be good, even my mom agrees with this one. =D
*THIS IS WHY YOU WASH YOUR RICE!*
I mean like look at all that dirty starch :/
Plus rice is known for possibly having arsenic in it especially in brown rice. So wash your rice!
Once your rice is cooked fluff it with a fork and fan it down. This part is not optional! Believe me I’ve learned my lesson. This step makes the rice super fluffy, not mushy and gross and so much better for sushi!
(Excuse my miss matched socks)
Lay your Nori sheets with the bumpy/ lined side facing upwards.
If you don’t own a bamboo sushi roller, don’t worry about it. you can use tin foil, or even just your hands, although for better results a bamboo sushi roller is rather handy.
Personally I love the taste of jasmine rice. I could honestly eat a whole pot of it on its own. Literally.
It’s also good with a little bit of rice vinegar. I used to think this made it taste a whole lot better with it, although now I prefer it plain Jane. Besides with sushi, this is a must have!
Make sure you mix the rice well before using for sushi.
I was so tempted to smash it into the rice and just eat it all like just like that.
I recommend to use a rubber spatula to do this. I usually would but I couldn’t find it. :(
This wooden spoon worked wonders compared to a metal spoon, I have to admit.
I always used to make veggie sushi for a friend whenever she came over, thinking she liked it. She actually didn’t just didn’t want to insult my cooking. Lol. She always asked for it without avocado, considering the fact that she absolutely hates the texture and is not the biggest fan of the taste either. I told her to try it with avocado and she loved it!
*Avocado in veggie sushi makes it 100x better.
Once you have all your fillings fixed up, add some water to the end of the Nori sheet (this is so it will stay together once you’ve rolled it up)
I ended up making three rolls =)
When you cut them make sure you use a super sharp knife or else a serrated knife.
Serve with soy sauce and ginger and if you have it wassabi =P
1 cup jasmine, sushi or rice or choice. (must be sticky)
1 carrot shredded or spiralized
Spinach, lettuce, beets, or any veggies you like.
Soy sauce and ginger for serving.
1. Cook rice to package instructions. let cool by fanning it and fluffing it with a fork.
2. Chop up your veggies and get them ready to be put into your sushi.
3. Add rice vinegar to rice once it’s decently cool and continue fluffing it with a fork until it’s fully cooled.
4. Lay out a Nori sheet on your bamboo mat Spread on the rice just until ¾ of the way covered. Add your veggie fillings on the edge of the sheet so that it can roll with your bamboo mat. Roll the sushi (watch the steps above in the pictures)
5. cut your sushi about 1 inch thick, put on a tray or plate with soy sauce and ginger and serve! =)
Notes: For best results, make the rice the night before, and buy the darker thicker nori oppose to the lighter green colour; it tastes better and it’s less likely to rip. I bought mine from fairway market where I live.
Equipment used: pot or rice cooker, bamboo mat, sharp knife, wooden spoon or rubber spatula, tray, bowl for soy sauce
Nutritional information: Calories 302 Total Fat 6.6g 10% Saturated Fat 1.4g 7% Cholesterol 0mg 0% Sodium 20mg 1% Potassium 313mg 9% Carbohydrates 55.1g 18% Dietary Fiber 5.7g 23% Sugars 2.2g Protein 5.2g Vitamin A 82%•Vitamin C 10% Calcium 2%•Iron 13%
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