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Veggie Sushi Rolls

 Veggie Sushi Rolls
These sushi rolls are great a finger food, side or even main course. They're versatile and can be made with any veggies you like. Kids have fun making them.—Sarah Christenson, San Diego, California
7 ServingsPrep: 1 hour + standing

Ingredients

  • 2 cups sushi rice, rinsed and drained
  • 2 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 7 fresh asparagus spears, trimmed
  • Bamboo sushi mat
  • 7 nori sheets
  • 1 small cucumber, julienned
  • 1 small carrot, julienned
  • 2 jalapeno peppers, seeded and julienned
  • 1 medium ripe avocado, peeled and thinly sliced
  • 1/4 cup julienned daikon radish
  • Reduced-sodium soy sauce and prepared wasabi

Directions

  • In a large saucepan, combine rice and water; let stand for 30
  • minutes. Bring to a boil. Reduce heat to low; cover and simmer for
  • 15-20 minutes or until water is absorbed and rice is tender. Remove
  • from the heat. Let stand, covered, for 10 minutes.
  • Meanwhile, in small bowl, combine the vinegar, sugar and salt,
  • stirring until sugar is dissolved.
  • Transfer rice to a large shallow bowl; drizzle with vinegar mixture.
  • With a wooden paddle or spoon, stir rice with a slicing motion to

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Veggie Sushi Rolls (continued)

Directions (continued)

  • cool slightly. Cover with a damp cloth to keep moist. (Rice mixture
  • may be made up to 6 hours ahead and stored at room temperature,
  • covered with a damp towel. Do not refrigerate.)
  • Place asparagus in a steamer basket; place in a large saucepan over 1
  • in. of water. Bring to a boil; cover and steam for 3-5 minutes or
  • until crisp-tender.
  • Place sushi mat on a work surface so mat rolls away from you; line
  • with plastic wrap. Place 2/3 cup rice on plastic; with moistened
  • fingers, press rice into an 8-in. square. Top with one nori sheet.
  • Arrange a small amount of vegetables and avocado about 1-1/2 in. from
  • bottom edge of nori sheet. Lifting bottom edge of the bamboo mat,
  • roll up the rice mixture jelly-roll style, being sure to lift
  • plastic from rice. Roll bamboo mat over sushi roll, pressing firmly,
  • to make a more compact roll. When the roll is complete, tighten the
  • roll to make more compact. Remove mat; cover roll and set aside.
  • Repeat with remaining ingredients to make seven rolls.
  • Cut each into six pieces. Serve with soy sauce and wasabi. Yield: 42
  • rolls.
Nutritional Facts: 6 rolls (calculated without soy sauce and wasabi) equals 290 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 221 mg sodium, 57 g carbohydrate, 6 g fiber, 5 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer