Mouthwatering Vegan Japanese Lunch: Avocado Sushi Rolls and Miso Soup with Seasonal Vegetables

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups sushi rice
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 ripe avocados, sliced
• 4 sheets nori (dried seaweed)
• 1 cucumber, cut into thin strips
• 1 carrot, julienned
• 1 red bell pepper, julienned
• 1/2 cup fresh spinach, steamed and squeezed dry
• 1 cup vegetable broth
• 3 tablespoons white miso paste
• 1 teaspoon sugar
• 2 cups mixed seasonal vegetables (e.g., zucchini, mushrooms, onions)
• 1 tablespoon rice vinegar
• 1 tablespoon cider vinegar
• 1 tablespoon sugar
• Salt and pepper to taste

Instructions

1. Prepare the sushi rice according to package instructions. In a small bowl, mix together rice vinegar, sugar, and salt. Once the rice is cooked, transfer it to a large bowl and gently fold in the sugar mixture. Let the rice cool.
2. Place a sheet of nori on a bamboo sushi mat. Spread a thin, even layer of sushi rice over the nori, leaving a 1 inch border at the top edge.
3. Lay a strip of cucumber along the center of the rice, followed by avocado slices, carrot, red bell pepper, and steamed spinach. Gently roll up the sushi using the bamboo mat, applying pressure to form a tight roll. Use a sharp knife to cut into 8 equal pieces. Repeat with the remaining ingredients.
4. In a pot, combine vegetable broth, miso paste, sugar, and 1 tablespoon rice vinegar. Bring the mixture to a simmer over medium heat. Add the seasonal vegetables, cover, and cook for 5 minutes or until tender. Season with salt and pepper.
5. For the pickled cucumber salad, mix together the remaining rice vinegar, cider vinegar, sugar, salt, and pepper in a small bowl. Add thinly sliced cucumbers and toss to coat.
6. Arrange the sushi rolls on plates, garnish with pickled cucumber salad, and serve alongside miso soup and seasonal vegetables.

Chef’s Insight

For a more authentic experience, use a bamboo sushi mat and a sharp, non-serrated knife for cutting the sushi rolls. - Be sure to allow the rice to cool before adding the sugar mixture; this prevents clumps from forming in your sushi rolls.

Notes

Adjust the spice levels according to your preference. - Feel free to experiment with different vegetables in the sushi rolls and soup.