Always wanted to try your hand at sushi? Now’s your chance! Venture into new territories with our recipe for Vegetarian Sushi Rolls. We’ll walk you through the process and take you step-by-step. But first, and most importantly – it all starts with the right rice. Make sure to use Mahatma® Short Grain Rice, especially designed for sushi and just about any recipe that requires a bit of molding or reshaping of the rice.
Now that you’ve got the right rice, all you’ll have to do is prep your veggies and get rolling – literally.
Rice: Thoroughly rinse rice in cold water and drain well. Repeat process until water runs clear. Drain well.
Place rice in a large heavy saucepan, then add cold water and heat until it starts to boil, stirring occasionally. Once it begins to boil, reduce the heat to low. Cover and simmer for 20 minutes or until the liquid is absorbed. Do not lift lid during cooking.
Remove the pan from heat and let stand covered for 10 minutes. Place the rice in a non metallic bowl and stir in rice vinegar and seasoned rice wine vinegar. Sprinkle the mixture over the rice and gently stir with a wooden spoon until the rice glistens.
Spread the rice over the bottom of a large, shallow baking pan. Cover the rice with a damp towel until needed (up to 3 hours), but do not chill.
Vegetarian Rolls: Place a sheet of nori, shiny side down, in the center of the bamboo rolling mat. Using damp hands to keep the rice from sticking, spread one-half cup of the sushi rice mixture over the nori, extending rice to within ½ inch of the edge of nori.
Lay strips of cucumber, carrot and bell peppers in a line across the bottom third of the nori.
Using a bamboo mat, roll nori into a cylinder to enclose filling. Squeeze to close cylinder and transfer to a clean, dry cutting board, laying the roll seam side down.
Cover roll loosely with a towel while rolling remaining sushi rolls. Using a sharp, damp knife, slice each roll into half; slice halves into three pieces each. Repeat with remaining ingredients.
To serve, slice each roll into 6 rounds. Serve with wasabi dipping sauce, if desired.
Wasabi Dipping Sauce: Stir powdered wasabi into cold water to form a paste. Mix in soy sauce and grated daikon.
Why short grain, exactly? This type of rice is crucial to making authentic sushi rice as, due to its starchy nature, it becomes sticky when cooked. The addition of rice wine vinegar and sugar add to this consistency, but also to achieve that vinager-y sweet sushi taste we know and love.
Want to add some oomph to your sushi? Add avocado or cream cheese with your vegetables for a more filling roll. You’re on a roll! Ready to try your hand at adding in some fish? Why not give Sushi From Authentic Grains a shot.