Do it Yourself: Sushi Vegetable Roll Recipe

We’ve shared a recipes for Eggs Benedict with Blender Hollandaise and Chicken & Pesto Tortellini over the past couple weeks, but now it’s time to try something a little different; a sushi vegetable roll.

Sushi is a favorite for many and this vegetable roll recipe is sure to fit the bill for those looking to enjoy some tasty sushi in the comfort of their own home. Like the previous recipes mentioned above, this dish was featured during our Alumni Weekend Progressive Lunch at Garden Commons earlier this summer, where our culinary staff put on a demonstration, offering tips for making sushi on their own. Now, you have the opportunity to give it a try yourself!

When you finish your sushi vegetable roll, try to resist bitting in right away and share a photo with us on TwitterInstagram and/or Facebook! Then dig in and enjoy!

Sushi Vegetable Roll Recipe

Serves 6

Rice

Botan Rice 1/3 cup
Seasoned Rice Vinegar 1 tbsp
Sugar 1 tsp
Water 1/2 cup

 

Wasabi

Wasabi Powder 3 tbsp
Water Drops

 

Sushi

Nori Seaweed Wrap 1 1/2 sheets
Cucumber 3 tbsp
Avocado 3 tbsp
Shredded Carrot 3 tbsp
Pickled Ginger Garnish

 

  1. Assemble the wasabi by mixing a few drops of water at a time to the powder until it makes a thick paste. Set aside.
  2. Place the measured amount of rice in a bowl and rinse under cold water until it runs clear.
  3. Place the rinsed rice in a pot with water and cook covered for 23 minutes, or until rice is tender but not overcooked.
  4. Stir cooked rice and fluff with a fork.
  5. Cool rice immediately.
  6. Combine the seasoned rice vinegar and sugar and sprinkle over the cooked, cooled rice. Gently mix until it has a glossy sheen. Cover and set aside.
  7. Cut cucumber in half, remove the seeds, and cut into 1/4″ and 2″ strips. Wash, peel, and slice avocado into 1/4″ slices.

Sushi Assembly

  1. Using a clean and sanitized bamboo roller, lay the nori wrap rough side up and gently top with prepared cooled rice, leaving 1/2 inch uncovered at the far side.
  2. Line the center of the rice with a row of shredded carrots, two or three slices of avocado and cucumber next to it.
  3. Lift the bamboo mat and roll away from you. Using your gloved fingers to hold the ingredients in place as you roll the sushi forward.
  4. Roll the nori so that the rice from the near side and far side meet.
  5. Lift the leading edge of the bamboo mat and roll the sushi forward once more to join into a roll.
  6. Grip the rolled bamboo mat and squeeze to maintain roll shape.
  7. Cut off the ends of the roll using a clean and sanitized knife and cutting board.
  8. Cut the roll in half. Cut each half into thirds.
  9. Take a quick photo and share it with us on TwitterInstagram and/or Facebook! Then enjoy!

Rolling California Rolls with some (hopefully) future RedHawks 😊. #MiamiOHAlum #MiamiOH #LoveAndHonor #MiamiUniversity #EatWithUs

A post shared by Miami University Dining (@miamiudining) on

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