Print Recipe
Vegetable Sushi Rolls
Course Lunch, Main Dish
Prep Time 20 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Lunch, Main Dish
Prep Time 20 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Prepare all the vegetables.
  2. Once you have the carrot & tofu cut into matchsticks bring a pan of salted water to a boil.
  3. Cook the carrot and tofu matchsticks for 5 minutes until nice and soft. Remove from the water and allow to dry.
  4. Place a nori sheet with the shiny part on the outside and the lined part facing up on a sushi mat.
  5. Wet your hands and take a handful of the brown rice (the water on your hands prevents the rice from sticking).
  6. Line the nori sheet with brown rice pressing the rice firmly onto the sheet.
  7. You want to cover all of the nori sheet with brown rice apart from 1.5cms at the edge furthest away from you where you should leave a strip of nori so that sushi roll can be fixed in place when you come to rolling it.
  8. Once the nori sheet is mostly covered in brown rice, sprinkle the rice with a little mirin. Be careful not to make the rice too wet.
  9. Place the matchsticks horizontally along the nori sheet about 1 inch from the side nearest you. You want to add a trio of cucumber, carrot & tofu.
  10. Once the whole length of the nori sheet is covered in matchsticks it's time to roll.
  11. Begin with the near edge of the mat. Roll up the sushi into a cylinder making sure you have a tight and firm roll.
  12. Open the sushi mat and dab the unsealed edge with water (you can just use your hands, dip them in water and then run your fingers along the edge).
  13. Roll the sushi forward to the seal and press firmly.
  14. Allow the sushi roll to sit for at least 5 minutes before cutting into sushi rolls with a sharp wet knife.
Recipe Notes

Make a dipping sauce by mixing the shoyu with 2 tablespoons of water and ginger juice from the finely grated ginger.