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How to Make Veggie Sushi

Servings: 80 small pieces
Author: Pamela

Ingredients

  • 2 cups sushi rice
  • 3 cups water
  • 3 Tablespoons brown rice vinegar*
  • 2 Tablespoons sugar
  • 1 teaspoon fine sea salt
  • 10 half-sheets toasted nori
  • 2 ripe avocados pitted, peeled and sliced into strips
  • 2 Persian cucumbers julienned
  • Toasted sesame seeds
  • Accompaniments: Wasabi powder, Shoyu or tamari, Pickled ginger

Instructions

  • Rinse the rice in a few changes of water and drain. Transfer the rice to a medium saucepan and add the water. Bring to a boil and cover the pot with a tight-fitting lid. Lower the heat and simmer for 20 minutes.
  • While the rice is cooking, combine the vinegar, sugar and sea salt in a small saucepan and heat until the sugar and salt are dissolved. Do not boil.
  • When the rice is finished, transfer to a shallow glass or wooden container. Pour the vinegar mixture over the rice and combine gently. Allow the seasoned rice to cool to barely warm.
  • Prepare a small bowl of cold water for moistening your hands while you work. Place one sheet of nori shiny side down on a bamboo sushi rolling mat or dry surface. Measure one half cup of seasoned rice and spread over the nori, leaving a ½ -inch border on the top.
  • Sprinkle with sesame seeds. Arrange the cucumber and avocado slices in the middle of the rice.
  • Roll the nori, rice and vegetables tightly away from you. Try and match “rice to rice.” Lightly moisten the edge and press closed. Wet a sharp knife and slice in half. Slice each piece in half two more times for 8 pieces. Repeat with the remaining nori sheets.
  • Make wasabi paste by combining 2 parts wasabi powder to one part cold water (ex. 1 Tablespoon wasabi powder mixed with ½ Tablespoon cold water.)

Notes

*Or use 3-4 Tablespoons seasoned rice vinegar in place of the rice vinegar, agave and salt.