Day 27: Vegetarian Sushi

About time we have something vegetarian ... and after such a hot Sydney summer's day, could anything be more perfect? Sushi rolls with a light green salad are perfect during the sweltering heat ... when everyone doesn't have much of an appetite!

 

(Note: this picture was taken before slicing the sushi rolls) 

By the way, how exciting to finally make sushi! Maybe the photo I took doesn't look that fantastic (almost as good as the way I wrap presents!), as I should have plated it with the side salad, but it really tasted delicious. I was quite proud of the taste test!

 

Ingredients:

215g (1 cup) koshihikari rice

375ml (1 1/2 cups) water

1 tbs seasoned rice vinegar

4 nori sheets

1/2 small ripe avocado, peeled, mashed

1/2 small Lebanese cucumber, cut into thin strips

1/3 cup coarsely grated carrot or cut into thin match sticks

Soy sauce and wasabi, to serve

 

Method:

Step 1
Combine the rice and water in a large saucepan. Cover and bring to the boil over high heat. Reduce heat to very low and cook, covered, for 15 minutes or until all the water is absorbed. Set aside for 5 minutes to cool slightly. Place the rice in a large bowl. Use a wooden spoon or rice paddle to break up any lumps. Gradually add the vinegar and gently fold through the rice (the rice shouldn't become too wet). Set aside, stirring occasionally, for 30 minutes or until completely cool.

Step 2

Place a nori sheet, shiny-side down, on a clean work surface. Use wet hands to spread one-quarter of the rice mixture over half the nori sheet, leaving a 2cm-wide border along the edge closest to you. Spread one-quarter of the avocado across the centre of the rice. Arrange one-quarter of the cucumber across the avocado and top with one-quarter of the grated carrot. Roll up firmly to enclose filling. Brush edge of nori with warm water to seal. Repeat with remaining nori, rice, avocado, capsicum, cucumber and carrot. Set rolls aside, seam-side down, for 5 minutes to rest.

Step 3

Cut each roll into 6 pieces. Serve with soy sauce and wasabi.

Serve with a light green salad with a rice vinegar and olive oil (with a dash of sesame oil) dressing.