Vegetarian Sushi Rolls Recipes to Make at Home
Making Vegetarian Sushi Rolls at Home is quick and easy! Read the guide to get familiar with the ingredients and the classic sushi preparation techniques.
About the Sushi Rice
It is said that 60% of the sushi flavour is due to the sushi rice. The Japonica short grain rice is the most indicated for making sushi. After cooked and seasoned the sushi rice has a slightly sweet, salty and sour flavour. The following guide shows you how to make sushi at home. Including how to cook sushi rice, makizushi rolling techniques and also 3 recipes of vegetarian sushi rolls.
The important steps for the preparation of the sushi rice are listed below. Follow the tips and you will be able to make great sushi rice every time! This Recipe video on my youtube channel, don’t forget to subscribe to get the notification for it and keep up to date with the latest recipes.
If this is your first time making vegetarian sushi rolls please be familiar with the following basic ingredients/utensils:
Sushi Mat – Used to roll the sushi
Nori – roasted seaweed sheets, widely available in the supermarkets
Sushi Vinegar – Please note sushi vinegar is different than rice vinegar. The sushi vinegar is ready to use to season the rice. If you have rice vinegar you need to mix 35 mL of rice vinegar with 35 g of sugar and 10 g of salt in a saucepan, over low heat mix until sugar and salt dissolve, let it cool down and keep aside.
Sushi Rice – Available in the supermarkets, Japonica short grain rice
Fillings – For the vegetarian Sushi rolls fillings, you can use one or more ingredients. I usually use 2 or 3 plus a dressing. Avocado, Cucumber and French beans are favourites for the vegetarian sushi rolls. Experiment also with other vegetables like carrot, asparagus and sweet gourd as per your taste.
Traditional Sushi Accompaniments
Wasabi Paste – used as an accompaniment and sometimes also in the sushi roll, it has deodorizing effects, antibacterial constituents and preserves freshness.
Gari – is a sweet pickled and thinly sliced ginger. A pungent component called gingerol has bactericidal effects and antioxidative property. It also helps to refresh your palate in between the bites.
Soy Sauce – A liquid condiment produced by the fermentation of soya beans by the mold apergillus oryzae, also known as Koji. Fermented foods by Koji are rich in vitamin-b complex, effective for skin care, fatigue recovery and dieting. And it is also believed that koji-kin strengthens your intestine, preventing constipation.
How to Wash the Sushi Rice for Sushi Preparations
It is essential to measure the quantity of rice used before washing it to know how much water you need to use. Place the rice in a bowl and add water just enough to create ample friction. Polish the rice by creating friction between the grains in a gentle scooping motion, drain the water and repeat process until the water runs clear. Leave the rice to drain in a colander for 30 minutes, the washed rice grains should shimmer like crystals.
How to Cook the Sushi Rice Using a Rice Cooker
For each 300 g of rice use 390 mL of water, place the rice on the machine, add the water. Press the switch that initiates the cooking process, this switch will go up when the cooking process is finished, when that happens, let the rice rest on the keep warm mode for 15 minutes and only after open the lid.
How to Cook the Sushi Rice Using a Pan
For each 300 g of rice use 390 mL of water, using a traditional pan, you can cook the sushi rice bringing it to boil always with the lid on. Then reduce the flame to low and let it simmer for 20 minutes, turn off the flame and let the rice steam for 15 minutes.
How to Season the Sushi Rice
For each 300 g of uncooked rice, you will need 80 mL of sushi vinegar, make it ahead by mixing 35 mL of rice vinegar with 35 g of sugar and 10 g of salt in a saucepan, over low heat mix until sugar and salt dissolve, let it cool down and keep aside.
Place the steamed rice in a bowl and straight away sprinkle the sushi vinegar using a rice spatula, mix the vinegar in a quick and gentle cutting motion until the rice is coated evenly, you can manually fan the rice to cool down, to a temperature of 36º, ideal to make sushi rolls.
Some basic fillings preparations for Vegetarian Sushi Rolls
Avocado is widely used in sushi rolls and you can make avocado slices by cutting it halfway through, until you reach the seed, move your knife in a circular motion around the seed, separate both parts, scoop out the flesh, cut the avocado in 0,5 cm thick slices.
Asparagus and French beans can be used in the sushi rolls, to use these vegetables in sushi simply wash and trim them. Then you can either blanch in boiling water for 1 minute and straight away cool them in icy water, or coat in a tempura batter and fry.
Cucumber, cut off both ends of the cucumber, slice it in half, use a small spoon to scoop out the seeds and then cut in strips 0.5 cm wide and 15 cm long.
Rolling Maki Rolls
How to make a Hosomaki, Vegetarian Sushi Rolls
A Hosomaki is a thin sushi roll with just one filling.
To prepare a hosomaki start by placing a sushi mat with the flat side up, cut the nori sheet in half and place it with the coarse side up at the near side of the mat. Take 80 g of sushi rice and spread it evenly across the nori leaving 1 cm gap at the top, optionally spread a small quantity of wasabi on the rice across the middle section intended for the filling, place the filling of your choice.
Hold on either side of the seaweed with your index fingers and start rolling tucking the edge of the roll fully enclosing the filling, lift the edge of the mat and continue to roll until both near and far edges meet.
Slightly wet the knife and cut the roll into 6 or 8 pieces.
How to make a Chumaki, Vegetarian Sushi Rolls
A Chumaki is a medium size sushi roll with 2 or 3 fillings.
Prepare using the same technique as the one for the Hosomaki using instead 100g of sushi rice per roll, ¾ of a nori sheet and a mix of 2 or 3 fillings of your choice.
Slightly wet the knife and cut the roll into 6 or 8 pieces.
How to make a Uramaki, Vegetarian Sushi Rolls
A Uramaki is an inside-out roll. The Rice is on the outside and the nori is not visible. To make it look more appealing this type of roll has usually chives or sesame seeds sprinkled over the rice.
To prepare a Uramaki start by placing a sushi mat with the flat side up, cut 3/4 of the sushi sheet and place it coarse side up at the near side of the mat. Take 110g of sushi rice and spread it evenly across the nori, sprinkle the garnish of your choice, flip the nori and rice so that the seaweed is now facing upwards and place the filling of your choice.
Proceed to roll using the same technique as on the normal sushi rolls, Hold on either side of the seaweed with your index fingers and start rolling tucking the edge of the roll fully enclosing the filling, lift the edge of the mat and continue to roll until both near and far edges meet.
Slightly wet the knife and cut the roll into 6 or 8 pieces as desired
Vegetarian Sushi Rolls Recipes Ideas
For the following recipes, I’ve used 1/2 nori sheets instead of the recommended 3/4. I do it to get as many rolls as I can make with a pack of nori sheets. To make the rolling process easier. Wet your hands with a mixture of rice vinegar and water before handling the sushi rice. This mixture will make it stick less to your hands.
White Asparagus, Cucumber and Avocado Dill Cream, Vegetarian Sushi Rolls
White asparagus, washed, trimmed and blanched
Cucumber strips 0.5 cm wide and 15 cm long
Avocado Dill Cream – Mash half avocado, season with salt, lemon juice and chopped fresh dill
Toasted sesame seeds
Artichoke, Sun-dried Tomatoes and creamed Apertina, Vegetarian Sushi Rolls
Quartered braised artichokes
Sliced sun-dried tomatoes
Creamed Apertina cheese – Mash the cheese, add single cream and fresh thyme leaves, season and whisk until thick
Beetroot, Avocado and Wasabi Coriander Mayonnaise, Vegetarian Sushi Rolls
Sliced cooked beetroot
Mayonnaise – Mix with Wasabi paste, lime juice, and freshly chopped coriander