How to Make Vegetarian Sushi
Sushi doesn't have to include meat or fish! In this guide, Japanese chef Atsuko Ikeda from Atsuko's Kitchen shows you how to make two kinds of vegetarian sushi.
Ingredients
| Cooked sushi rice | 8 3/4 Ounce | |
| Nori sheet | 1 | |
| Avocado | 1/2 | |
| Cucumber | 1/2 , thinly sliced | |
| Red pepper | 1/2 , thinly sliced | |
| Egg roll | 1 (cut into strips) | |
| Egg roll | 1 (cut into slices) | |
| Dill | 1/2 Ounce | |
| Wasabi sauce | 1 Teaspoon | |
| White sesame seeds | 1/2 Gram (toasted) | |
| Black sesame seeds | 1/2 Gram (toasted) |
Directions
Making
Uramaki / "inside-out roll"
Cut your nori sheet in half and place it on the bamboo mat. Spread an apple-sized handful of rice over the surface and decorate with sesame seeds and dill.
Flip the rice and nori over so that the rice is underneath. Spread the wasabi sauce down the centre of the nori and place the cucumber, red pepper and egg roll strips on top. Roll the sushi and press into a square shape.
Slice with a dampened knife to ensure a clean cut and serve.
Nigiri / "hand-formed"
Take a small "bite size" ball of rice and shape into a small rectangle. Place the egg roll slice on top and wrap a ribbon of nori around to hold it in place. Garnish with wasabi sauce and dill, and serve.
Recipe Summary
Nutrition Facts
Serving size
Calories 221Calories from Fat 13
% Daily Value*
Total Fat 1 g1.5%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 76 mg3.17%
Total Carbohydrates 45 g15%
Dietary Fiber 2 g8%
Sugars 2 g
Protein 5 g10%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
