Homemade Veggie Sushi Rolls

Recipe Overview

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Serves: 4-6 people (makes 6-8 rolls)
Difficulty: Intermediate

Ingredients

For Sushi Rice:

• 2 cups sushi rice (short-grain white rice)
• 2½ cups water
• ⅓ cup rice vinegar
• 3 tablespoons sugar
• 1 teaspoon salt

For Assembly:

• 6-8 nori (seaweed) sheets
• 1 bamboo sushi mat (makisu)
• Small bowl of water for hands

Vegetable Fillings (choose 3-4):

• 1 cucumber, julienned into thin strips
• 1 avocado, sliced thin
• 1 large carrot, julienned
• 1 red bell pepper, cut into thin strips
• 4-5 shiitake mushrooms, sautéed and sliced
• 1 cup cooked asparagus spears
• ½ cup pickled daikon radish
• 2-3 scallions, cut lengthwise
• 1 cup fresh spinach leaves

For Serving:

• Soy sauce
• Wasabi paste
• Pickled ginger (gari)
• Sesame seeds for garnish

Instructions

Step 1: Prepare the Sushi Rice

1. Rinse sushi rice under cold water until water runs clear (about 5-6 rinses)
2. Combine rice and water in a rice cooker or heavy-bottomed pot
3. If using stovetop: bring to boil, reduce heat to low, cover and simmer 18 minutes
4. Let rice rest 10 minutes without lifting lid
5. Meanwhile, mix rice vinegar, sugar, and salt in small saucepan over low heat until dissolved
6. Transfer rice to large bowl, gradually fold in vinegar mixture
7. Fan rice while mixing to cool it down to room temperature

Step 2: Prepare Vegetables

1. Wash and cut all vegetables into thin, uniform strips
2. For mushrooms: sauté in a little oil until tender, about 5 minutes
3. Blanch asparagus in boiling water for 2 minutes, then ice bath
4. Pat all vegetables dry with paper towels

Step 3: Set Up Rolling Station

1. Place bamboo mat on clean surface
2. Have bowl of water nearby for wet hands
3. Lay out all ingredients within easy reach

Step 4: Assemble Sushi Rolls

1. Place nori sheet shiny-side down on bamboo mat
2. Wet hands to prevent sticking
3. Spread ¾ cup rice evenly over nori, leaving 1-inch border at top
4. Create shallow horizontal indent across rice center
5. Arrange 2-3 vegetable strips in the indent
6. Using bamboo mat, lift bottom edge and roll tightly away from you
7. Apply gentle pressure while rolling
8. Seal edge with damp finger
9. Let roll rest seam-side down for 2 minutes

Step 5: Cut and Serve

1. Using sharp, wet knife, cut each roll into 6-8 pieces
2. Wipe knife between cuts
3. Arrange on serving platter
4. Garnish with sesame seeds
5. Serve with soy sauce, wasabi, and pickled ginger

Pro Tips for Perfect Sushi

• Keep hands slightly damp when handling rice
• Don’t overfill rolls – less is more
• Use gentle, sawing motion when cutting
• Serve immediately for best texture
• Practice makes perfect – don’t worry if first attempts aren’t perfect!

Nutritional Benefits

• High in complex carbohydrates from rice
• Rich in vitamins A, C, and K from vegetables
• Good source of fiber and antioxidants
• Low in saturated fat
• Naturally cholesterol-free

Storage

Best enjoyed fresh, but leftover sushi can be stored in refrigerator for up to 24 hours. Wrap tightly in plastic wrap to prevent drying out.