Vegetable Sushi Rolls

Cut Sushi

When we moved to Maryland I tried sushi for the first time and immediately fell in love! Since Alexis was born I haven’t had much of a chance to actually eat sushi given most sushi restaurants are not kid friendly and Jamison is an extremely picky eater, and sushi is nowhere near to any form of food he would even try, let alone eat. Several times over the years I’ve thought to myself that sushi (though everyone tries to tell you otherwise) would not be that hard to make.

Right after Alexis was born my sister even made me a little “sushi kit” complete with bamboo sushi mat, sushi vinegar and wasabi powder so I could give it a whirl. Today, 3 1/2 years later, I decided to do just that! The was only one problem…I have already packed my bamboo sushi mat (we’re planning to move to a new house sometime this year and I’m packing up things that aren’t essential to get a jump start on the whole situation!) and it never fails the minute you pack something you need it, but luckily I found an article online that suggested using a dish towel instead of a bamboo mat and it worked, though I would wager it would be a bit easier with the bamboo mat, but we’ll revisit that little hunch when the new house materializes.

So my experience with sushi today stuck with veggies as I’m doing a little experiment with no meat for the month of January. I’ll most likely add back in seafood and fish once the month is over, but for now the veggie thing is working out quite well. I really like cucumber rolls or avocado rolls or the like. Today’s incarnation has avocado, carrots and cucumber and I was extremely pleased at how well it turned out!

Over the years the reason I haven’t tried to make sushi up to this point is it’s one of those things that has an aura around it and some people who are good at making sushi like to make it seem harder than it really is. I’m here to tell you that it was EXTREMELY easy! I was shocked at how easy it was and how easily it went together!

Sushi Ingredients

What You’ll Need:
1 cup of sushi rice, cooked according to package directions and cooled to handling temperature (Makes roughly 2+ cups of cooked rice)
2 tablespoons of sushi vinegar (If you can’t find sushi vinegar you can make some yourself. (See step 2). I haven’t tried this method, but I plan to as soon as I run out of the bottle I have.)
1 small carrot, cut into matchsticks 1/4 of an English cucumber, seeded and cut into long strips
1/2 of a small avocado, cut into strips
A bowl of lukewarm tap water with a pinch of sea salt
Soy sauce
Sushi Ingredients

Once the rice is cooked according to package directions remove from heat and transfer to a bowl. Add 1 tablespoon of sushi vinegar per cup of cooked rice (2 in this case) and stir until incorporated. Let cool.

Once rice is cool to the touch lay a single piece of Nori on a bamboo sushi mat or a clean dish towel. Wet your fingertips in the bowl of lukewarm water and spread sushi rice to the edge of the Nori leaving a 1 inch to 1 1/2 inch edge on the bottom:

Nori and Sushi Rice

Next line your ingredients across the bottom edge of the rice on the end with the edge:

Ready To Roll

Using your sushi mat or dish towel slowly roll the sushi placing the seam side down:

Sushi Rolls and Ingredients

Slice and serve with soy sauce and wasabi. Cut Sushi I personally like my sushi a bit chilled so I put it in the fridge, covered for about 30 minutes prior to eating. You can eat it immediately if you like. This recipe made 2 rolls with just a little rice left over.

Cut Sushi