Vegetable Sushi

Vegetable Sushi
Vegetable Sushi is a gluten free and vegan hor d'oeuvre. This recipe serves 20. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 6g of fat, and a total of 192 calories. Head to the store and pick up romaine lettuce heart, onion, pickled ginger, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. This recipe is typical of Japanese cuisine.

Instructions

1
Make the rice.
Ingredients you will need
RiceRice
2
Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, just use a saucepan. Fold in the vinegar.
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VinegarVinegar
WaterWater
RiceRice
Equipment you will use
Rice CookerRice Cooker
Sauce PanSauce Pan
3
Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar.
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VinegarVinegar
SugarSugar
SaltSalt
Equipment you will use
Sauce PanSauce Pan
4
Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub).
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Cooked RiceCooked Rice
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BowlBowl
5
Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes.
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VinegarVinegar
GrainsGrains
RiceRice
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Wooden SpoonWooden Spoon
SpatulaSpatula
6
Spread the rice.
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SpreadSpread
RiceRice
7
Cover a bamboo sushi mat with plastic wrap.
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WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
8
Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go.
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NoriNori
SpreadSpread
LemonLemon
RiceRice
9
Sprinkle with sesame seeds.
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Sesame SeedsSesame Seeds
10
Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he's had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus.
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VegetableVegetable
AsparagusAsparagus
Red OnionRed Onion
CucumberCucumber
AvocadoAvocado
TomatoTomato
11
Add the filling. Carefully flip over the nori so it's rice-side down on the mat with the short end facing you.
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NoriNori
RiceRice
12
Spread a bit of wasabi paste in a line about one-third of the way up the nori-it's spicy, so use it sparingly. Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. It's OK if the vegetables hang over the edges of the nori.
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Wasabi PasteWasabi Paste
VegetableVegetable
CucumberCucumber
AvocadoAvocado
LettuceLettuce
SpreadSpread
TomatoTomato
OnionOnion
NoriNori
13
Roll the sushi.
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RollRoll
14
Roll the sushi away from you with your hands, tucking in the vegetables as you go.
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VegetableVegetable
RollRoll
15
Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help you. Slice the roll.
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RollRoll
16
Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables.
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VegetableVegetable
NoriNori
RiceRice
RollRoll
17
Serve with pickled ginger and more wasabi. Photography by Rick Lew
Ingredients you will need
Pickled GingerPickled Ginger
WasabiWasabi

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Baron Herzog Chenin Blanc (OU Kosher). It has 4.1 out of 5 stars and a bottle costs about 12 dollars.
Baron Herzog Chenin Blanc (OU Kosher)
Baron Herzog Chenin Blanc (OU Kosher)
A fresh and round mouth feel with intense fruity notes of nectarine, gooseberry and pine with a bright, clean finish. A versatile wine to enjoy with spicy ethnic foods from Chinese to Indian. Also great as an aperitif.
DifficultyExpert
Ready In1 h, 20 m.
Servings20
Health Score30
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