Vegetable Sushi
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Make the rice
2
Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions
3
A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, just use a saucepan
4
Fold in the vinegar
5
Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar
6
Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub)
7
Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice
8
Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains
9
Fold in the remaining vinegar mixture and let the rice sit 5 minutes
10
Spread the rice
11
Cover a bamboo sushi mat with plastic wrap
12
Place a half nori sheet rough-side up on the mat
13
Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori
14
Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go
15
Sprinkle with sesame seeds
16
Prepare the vegetables
17
Peel the cucumber and slice into matchsticks
18
(Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he's had some practice
19
) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus
20
Add the filling
21
Carefully flip over the nori so it's rice-side down on the mat with the short end facing you
22
Spread a bit of wasabi paste in a line about one-third of the way up the nori-it's spicy, so use it sparingly
23
Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet
24
It's OK if the vegetables hang over the edges of the nori
25
Roll the sushi
26
Roll the sushi away from you with your hands, tucking in the vegetables as you go
27
Remove the mat from under the roll and place it on top
28
Press the roll into a compact rectangular log, using the mat to help you
29
Slice the roll
30
Cut the sushi roll into 4 to 6 pieces
31
Repeat with the remaining nori, rice and vegetables
32
Serve with pickled ginger and more wasabi
33
Photography by Rick Lew