Veggie Sushi Rolls
Delicious and nutritious vegetarian sushi rolls featuring seasoned Japanese short-grain rice, fresh vegetables, fried tofu cutlets, and tangy pickled red onions, served with spicy mayo. Perfect for a light, plant-based meal packed with flavor and texture.
Equipment
- 1 Rice Cooker
- 1 Bamboo Sushi Rolling Mat
- 1 Wooden Sushi Oke (Hangiri) or alternative cooling tray
- 1 Sharp Chef’s Knife
- 1 Rice Paddle (Shamoji)
Ingredients
- For the Sushi Rice
- 2¼ cups uncooked Japanese short-grain rice about 540 ml or 3 rice cooker cups; yields approximately 6⅔ cups cooked rice
- 2¼ cups water 540 ml
- 1 piece kombu dried kelp, about 2x2 inches (optional, adds subtle aroma)
- ⅓ cup seasoned rice vinegar or prepared sushi vinegar
- For the Pickled Red Onion
- ½ medium red onion thinly sliced
- ½ cup seasoned rice vinegar
- For the Spicy Mayo
- ¼ cup Japanese Kewpie mayonnaise substitute vegan mayo if preferred
- 1 tablespoon sriracha sauce
- A splash of fresh lime juice
- For the Sushi Filling
- 2 Japanese or Persian cucumbers
- 1 medium carrot
- 1 firm fried tofu cutlet atsuage
- 2 ripe avocados
- A splash of lime juice
- 6 sheets nori dried seaweed
Instructions
- Prepare the Sushi Rice: Start by thoroughly rinsing the Japanese short-grain rice under cold water until the runoff is mostly clear to remove excess starch. Drain well and place the rice into your rice cooker pot. Add 2¼ cups of water, making sure to just reach under the 3-cup mark for white rice. Lay the kombu piece on top of the rice to infuse a gentle sea aroma, if using. Allow the rice to soak for 20 to 30 minutes before starting the cooking cycle. If you don’t have a rice cooker, use a heavy pot or Instant Pot with the same water-to-rice ratio. Aim for slightly firmer rice than usual for the best sushi texture.
- Season and Cool the Rice: Once cooked, remove and discard the kombu. Transfer the rice to a wooden sushi bowl (hangiri) or a large shallow tray lined with parchment paper to help it cool evenly. While the rice is still warm, pour in the seasoned rice vinegar. Using a rice paddle, gently cut and fold the rice at a 45-degree angle, avoiding stirring or mashing, to evenly incorporate the vinegar and separate the grains. At the same time, use a fan or handheld paper fan to cool the rice, helping it shine and preventing sogginess. Continue folding and fanning until the rice reaches skin temperature. Cover with a damp cloth until ready to use.
- Pickle the Red Onion: Thinly slice half of a red onion and place it into a small glass jar or bowl. Pour enough seasoned rice vinegar over the slices to cover them. Let the onions soak while you prepare the rest of the ingredients, which will mellow their flavor and add a tangy crunch.
- Make the Spicy Mayo: In a small bowl, combine the Kewpie mayonnaise with sriracha sauce and a splash of lime juice. Mix well until smooth. Adjust the amount of sriracha to suit your preferred spice level. Set aside for serving.
- Prepare the Fillings: Cut the cucumbers lengthwise and remove seeds with a spoon to reduce moisture inside the rolls.Slice into long, thin strips. Peel and julienne the carrot into similar-sized strips. Slice the fried tofu cutlet into thin rectangles. Halve and pit the avocados, then slice into strips and toss gently with lime juice to prevent browning.
- Assemble the Rolls: Place a nori sheet on your bamboo sushi mat. Spread about 1 cup of the prepared sushi rice evenly over the nori, leaving a 1-inch border at the top edge. Layer cucumber, carrot, tofu, avocado, and pickled red onion in a line near the bottom edge.Using the mat, carefully roll the sushi away from you, applying gentle but firm pressure to keep the roll tight. Moisten the exposed edge of the nori with water to seal the roll. Repeat with remaining ingredients.
- Slice and Serve: Using a very sharp knife, slice each roll into 6 to 8 pieces. Clean the knife with a damp cloth between cuts to ensure smooth slices. Serve the sushi rolls with spicy mayo on the side or drizzled on top.
Notes
- Rice Type Matters: Always use Japanese short-grain rice for the ideal sticky texture that holds sushi together well. Long-grain or other rice varieties won’t work as effectively.
- Kombu Optional: Including kombu during rice cooking adds subtle umami but can be omitted if unavailable.
- Avoid Excess Moisture: Removing seeds from cucumbers and lightly tossing avocado with lime juice keeps the rolls from becoming soggy and helps maintain freshness.
- Rice Cooling Technique: Fanning the rice while mixing is key to shiny, perfectly textured sushi rice; avoid stirring vigorously.
- Storage Tips: Sushi rolls are best eaten fresh but can be kept in a cool place for up to 8 hours. Refrigerate leftover rice in an airtight container and reheat gently to preserve texture.
