Succulent Japanese Vegetarian Sushi Rolls – A Healthy and Delicious Feast!

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups sushi rice, uncooked 1/2 cup sushi vinegar 1 nori sheet (8.5 x 7.5 inches) 1/4 cucumber, julienned 1/2 avocado, thinly sliced 1/2 carrot, julienned 1/4 cup enoki mushrooms, trimmed and separated 1/2 sheet of toasted nori, crushed into fine flakes 1 teaspoon black sesame seeds 1 teaspoon white sesame seeds 1 teaspoon soy sauce (for garnish) 1 teaspoon wasabi paste (optional) 1 teaspoon pickled ginger (for garnish)

Instructions

1. a. Cook the sushi rice according to package instructions, then mix with sushi vinegar in a large bowl. Allow it to cool down. b. Lay a nori sheet on a bamboo mat or flat surface. c. Spread a thin and even layer of cooked sushi rice over the nori sheet, leaving about 1 inch at the top edge. d. Sprinkle half of the sesame seeds on the rice, followed by the crushed toasted nori flakes. e. Arrange the cucumber, avocado, carrot, and enoki mushrooms in a line along the bottom edge of the mat or flat surface. f. Begin rolling the sushi from the bottom edge with the filling ingredients up to the top edge of the nori sheet. Gently squeeze the roll using the bamboo mat or your hands until it's compacted and even. g. Use a sharp knife to cut the roll into 8 equal pieces, and serve them on a plate with soy sauce, wasabi paste, pickled ginger, and additional sesame seeds.

Chef’s Insight

Sushi rice plays a crucial role in creating the perfect vegetarian sushi rolls. The use of sushi vinegar enhances the flavor and texture of the rice, giving it a unique taste that elevates this dish.

Notes

For best results, use fresh and high-quality ingredients.