Veggie Sushi (Vegan and Gluten-Free)

img_6876-croppedBy Tiffany Wu – Makes about 48 total 

This veggie sushi recipe is one of my all time favorites. It is simple to make, tastes amazing, and has a nourishing ingredient list. You can easily customize these rolls by adding your favorite veggies. My personal favorite is the combination of creamy avocado, refreshing cucumber, and crisp carrot. Friendly City Food Co-op has an amazing array of Asian ingredients and I was so excited to see nori and rice vinegar in their Asian section. Nori is a large, rectangular sheet of seaweed ideal for making sushi and the rice vinegar gives the sushi rice a rich, tangy flavor. These sushi rolls are a great lunch option to take to work or school, because they are portable and healthy.

Ingredients:

1 ½ cups white jasmine rice
3 cups water
4 tbsp. rice vinegar
6 sheets nori
1 avocado, sliced
¾ cup cucumber, shredded
¾ cup carrot, shredded

Directions:

  1. Rinse rice with water 2-3 times until water runs clear. Add rice to a medium pot and bring to a boil. Once the rice reaches a boil, reduce heat to low. Cover and let cook for 15-20 minutes until water is completely absorbed.
  2. When rice is done cooking allow it to cool for 15 minutes. Once rice is cooled, add in rice vinegar. Mix well to combine.
  3. To begin assembling the sushi rolls, get a sushi mat and lay out one sheet of nori. Add a thin layer of rice (about ½ cup) on top of the nori and gently spread it out over the nori. Next, layer your cucumber, carrot, and avocado in a horizontal line on top of the rice. Make sure you put your veggies towards the bottom ½ of the rice closest to you.
  4. To begin rolling your sushi, use the bamboo mat to fold over the roll. Pull the bamboo mat tightly towards you as you roll more. Make sure to press tightly each time you roll to keep all ingredients together.
  5. Cut the sushi using a sharp knife into eight pieces. Enjoy!

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Note: If you don’t have a sushi mat, you can roll the sushi on a clean surface using your hands. Roll the sushi up like you would a burrito or sandwich wrap (just don’t tuck in the corners)

 

 

 

 

By Tiffany Wu / Guest Blogger

Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.