Sushi is often my go-to option if I need to grab a quick lunch when I’m out and about so I decided it was about time I started making my own to have for lunch on the weekend, or as an alternative to salad at work during the week. The best part about making your own sushi is you can really play around with the fillings, try new combos and make it exactly as you like it! So here we are, my vegetarian sushi!
I’m still getting my proportions right so some rolls turn out a little neater than others, but they all taste delicious and that’s really what matters at the end of the day! You’ll need to get yourself a bamboo mat to roll them up but you can pick them up at the supermarket or home wares stores very cheaply so they’re not too hard to find. You can fill your sushi with anything that takes your fancy, but I’ve got a few of my favourite varieties for you to try as well!
For the rice & rolling
- 1 1/2 cups sushi rice
- 1 1/2 cups water
- 1/3 cup rice vinegar
- 2tsp caster sugar
- 1tsp salt
- 4 sheets toasted nori (seaweed)
- Kewpie mayonaise
Fillings, cut into matchsticks
- Steamed sweet potato
- Marinated tofu
- Rinse the rice in cold water until the water runs clear. Combine with the water and cook until all water has been absorbed (I use my rice cooker). Once cooked remove from heat and leave covered for 10 minutes then fluff with a fork.
- Stir together the vinegar, sugar and salt and add to the rice, folding with a wooden spoon.
- Spoon the rice onto a lined baking tray and leave to cool completely
- To roll the sushi place the bamboo mat on your bench with the bamboo running horizontally. Place a nori sheet shiny side down and evenly spoon on the rice leaving 3cm uncovered along one of the long sides.
- Line your fillings roughly 3cm from the other long side, including any sauces.
- Using the mat, tightly roll the nori, rice and fillings, lightly wetting the uncovered nori to enable it to stick to the outside of the sushi roll. Roll the sushi back and forth to seal.
- Using a wet, sharp knife slice the sushi into your desired sized pieces.
- Serve with soy sauce for dipping and enjoy!
Some of my current favourite flavour combinations are:
- Teriyaki tofu, cucumber and capsicum
- Sweet potato, avocado and kewpie mayo
- Carrot, tofu and capsicum
- Avocado, cucumber, capsicum and kewpie mayo
I’m a big fan of kewpie mayo although it’s not the healthiest of ingredients so I try and use it sparingly so I can still call this a healthy lunch option! The sweet potato version is based on a sushi roll I have had a few times from a Japanese restaurant close to home, they do a delicious potato croquette version I think I need to try to recreate as well!
Yum yum yum! It’s a little bit fiddly but once you have everything ready it’s easy to get into the swing of things and the end results are definitely worth it!
Have you made your own sushi before? What are you favourite vegetarian sushi combinations?
[inlinkz_linkup id=498342 mode=1]