Vegetable Sushi Rolls (4 rolls)
Ingredients
Sushi
Special equipment: Bamboo sushi mat
Directions
For the rice:
Mix together vinegar, sugar salt. Heat in small sauce pan to dissolve sugar and salt.
Rinse the rice in colander until it runs clear and drain. Let drain for five minutes.
Put the rice and water in medium saucepan with a tight fitting lid. Let soak without heat for ten minutes. Bring to a boil over high heat, reduce heat to very low and simmer tightly covered until all the water is absorbed, about 10 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes. Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
To assemble rolls:
Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1- inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge. Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels.
Repeat with remaining rice and fillings.
Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
Serve with bowl of soy sauce for dipping.
Ingredients
Sushi
- 1/4 cup seasoned rice vinegar
- 2 tablespoon sugar
- 1 1/2 teaspoon salt
- 1 1/2 cups short-grained sushi rice
- 1 1/2 cups water
- 4 sheets toasted nori
- 1/2 regular cucumber seeded and cut into matchsticks
- 1 carrot into matchsticks
- 1 celery stalk cut into matchsticks
- 1 small yellow bell pepper stemmed, seeded and cut into matchsticks
- 4 scallions trimmed and cut into matchsticks
- 1 (4-inch) piece daikon peeled, and cut into matchsticks (or pickled daikon or 6 red radishes
- 1/2 firm-ripe Hass avocado peeled, thinly sliced lengthwise, sprinkled with lemon juice
Special equipment: Bamboo sushi mat
Directions
For the rice:
Mix together vinegar, sugar salt. Heat in small sauce pan to dissolve sugar and salt.
Rinse the rice in colander until it runs clear and drain. Let drain for five minutes.
Put the rice and water in medium saucepan with a tight fitting lid. Let soak without heat for ten minutes. Bring to a boil over high heat, reduce heat to very low and simmer tightly covered until all the water is absorbed, about 10 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes. Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
To assemble rolls:
Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1- inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge. Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels.
Repeat with remaining rice and fillings.
Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
Serve with bowl of soy sauce for dipping.