“Sumptuous Veggie Sushi Feast: A Mouthwatering, Aromatic Japanese Dinner for Vegetarians”

Allergens

Soy, Wheat

Ingredients

• 2 cups sushi rice, uncooked
• 1/4 cup sushi vinegar (mixture of sugar, water, and rice vinegar)
• 1 avocado, thinly sliced
• 1 cucumber, julienned
• 1 small daikon radish, cut into matchsticks
• 1/2 cup enoki mushrooms, trimmed
• 4 sheets nori (seaweed)
• 1/2 cup pickled ginger
• 2 tablespoons black sesame seeds, toasted
• 1/4 cup tamari soy sauce for dipping
• 1/2 teaspoon wasabi paste (optional)

Instructions

1. Prepare sushi rice according to package instructions and let it cool slightly.
2. In a small bowl, combine the sugar, water, and rice vinegar mix until dissolved. Gently fold into the cooled sushi rice using a wooden spatula or sushi fan (nori gam
3. .
4. Lay out 4 sheets of nori on a bamboo sushi mat or clean kitchen towel. Wet your hands and press a thin, even layer of sushi rice onto the nori, leaving a small border at the top edge for sealing the roll.
5. Sprinkle a few drops of water on the uncovered edge of the nori to help seal the roll.
6. Place avocado slices, cucumber, daikon matchsticks, and enoki mushrooms in lines across the center of the rice covered nori.
7. Carefully roll the sushi into a tight cylinder using the bamboo mat or towel to help shape. Wet the top edge of the nori with water to seal it shut.
8. Repeat with remaining ingredients and nori sheets, creating two large rolls. Cut each roll into 8 equal pieces using a sharp knife dipped in water.
9. Arrange the sushi rolls on a decorative serving plate, fanned out for an elegant presentation.
10. Serve with pickled ginger, tamari soy sauce, and wasabi paste (if desire
11. For dipping.

Chef’s Insight

Use short-grain, high-quality sushi rice for the best texture and flavor. - Make sure to wet your knife before cutting the sushi rolls for cleaner slices.

Notes

Feel free to customize the veggie sushi roll ingredients according to personal preferences or dietary needs.