Well… I just love sushi and since I don’t live in Japan or anywhere near Asia, my family and friends find it pretty weird. My first bite of sushi was on a work trip in Germany, and boy… I was delighted. This happened many, many years ago…and yes, around that time I didn’t even knew about vegetables to much, so my first sushi contained raw fish, I know… bad girl! But this is the truth. I have never had the chance to taste veggie sushi, until I made my own. 😀

This recipe is pretty simple and it doesn’t take too much of an effort to try it. This dish is low in fat, high in carbs, rich in minerals, rich in proteins and vitamins and… it tastes amazingly good.

As “equipment” you need:

• Cutting board
• Sharp knife
• 1 pot
• Rice rolling mat, or anything that resembles it (I used a bamboo napkin roll)
• Plastic wrap
• One spoon
• Sauce pan
• 1 glass with clean water

Ingredients for this recipe:

• Nori wraps (made from algae) – around 6->8 wraps
• Sushi rice (or any kind of short-grained sticky rice) – around 250 grams
• Veggies of your choice (I just used 2carrots, ½ red and ½ yellow bell pepper, ½ avocado and 1 small cucumber)
• Rice vinegar (I used 3-4 tablespoons of apple vinegar: D )
• Brown sugar (2 tablespoons)
• Water (600 grams for boil, 200 grams for “dipping your hands”, 100 grams for diluting the vinegar)
• Salt (this is your taste)
• Tamari sauce (for seasoning)

10 STEPS + VIDEO:

1). Boil the rice. It would be best if you have sushi rice. If you don’t have this type of rice, you can easily use any kind of short-grained sticky rice. Boil the rice according to the indications written on the bag of rice and then strain it from water.

2). Cut your favorite veggies. I just used some carrots, red and yellow bell pepper, ripped avocado and cucumber. I washed, peeled and then cut them in long sticks.

3). Place rice vinegar and sugar into a small sauce pan.  Over low heat, mix well until your sugar dissolves. Add the 100 grams of water. Let the mixture cool down for a little bit.

4). After the rice is boiled and strained, pour the mixture of vinegar, sugar and water on top of the rice and mix it very well. Now you can put the rice to rest until it cools a little bit in order for you to be able to handle it properly, without burning your fingers. 😀

You can season with salt anytime you want (If you want)

5). Let’s assemble the sushi rolls! Put the water for “dipping your hands” near you. Dipping your fingers in water while rolling the sushi will keep the rice from sticking to your hands.

6). Now cover your rolling mat with plastic wrap, so the rice doesn’t stick to it and position your Nori sheet on top of the plastic wrap and dip your hands in the water.

7). Grab a handful of rice and spread it on to the Nori wrap, leaving 2-3 cm of Nori wrap free at the top. The empty portion will seal the sushi all together.

8). Lay a thin layer of veggies on top of the rice (around 3 cm width)

9). Just roll the sushi with your palms and fingers using the help of the sushi mat or just the help of the plastic wrap if you don’t have a mat, until the sushi roll is round and nice. Avoid pressing to hard!

10). With a sharp knife (not like mine 😀 ), cut the sushi roll into desired pieces, place them on your favorite plate, sprinkle them with Tamari sauce and enjoy your VEGGIE SUSHI ROLLS. 😀
Easy right ?… and pretty fancy 😀 😀 😀