Veg sushi is a delightful and innovative twist on the traditional Japanese dish, offering a unique and flavorful experience for vegetarians and sushi enthusiasts alike. Instead of fish, veg sushi features a variety of fresh, colorful vegetables such as cucumber, avocado, bell peppers, and carrots, often paired with ingredients like tofu, pickled radish, and sweet potato. These ingredients are expertly rolled in seasoned sushi rice and nori (seaweed) sheets, creating visually appealing and delicious bite-sized pieces. It caters to those seeking plant-based options and provides a healthy and nutritious alternative, rich in vitamins, minerals, and fiber. Whether enjoyed as a light snack or a main course, veg sushi offers a refreshing and satisfying culinary experience that celebrates the versatility of vegetables.
In Japan, we categorize sushi rolls based on their thickness, instead of nutritional classes. Although sushi rolls with vegetables such as cucumber, and kanpyo rolls, we don’t normally label them vegetarian as we enjoy diverse elements, especially in sushi.
Veg Sushi Recipe
Here’s a basic recipe-
Ingredients:
- 1 half cup uncooked brief-grain white rice
- 1 half cup of water
- ⅓ cup of crimson wine vinegar
- 2 teaspoons of white sugar
- 1 teaspoon of salt
- Half avocado (peeled, pitted & thickly sliced)
- 1 teaspoon of lemon juice
- Half a cup of sesame seeds
- ½ cucumber (peeled, seeded, and cut into matchsticks)
- ½ inexperienced bell pepper, seeded and cut into matchsticks
- ½ zucchini, reduce into matchsticks
Instructions:
- Make sushi rice with the useful resource of cooking Japanese short-grain rice, after seasoning it with Mizkan Seasoned Rice Vinegar.
- Make quick purple onion pickles and then marinate thickly sliced pink onion with Mizkan Seasoned Rice Vinegar.
- Make highly spiced mayo by mixing Japanese mayonnaise, sriracha sauce, and lime juice.
- Cut all of the greens and fried tofu into long strips.
- Place the nori seaweed on the bamboo sushi mat, unfold the sushi rice, and teaspoon the fillings closer to the lowest of nori. Then, roll up the sushi mat and seal the edge.
- Slice each sushi roll into eight portions. Continue making the relaxation and serve with soy sauce and wasabi.
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