Hot Mess Kitchen

Veggie Sushi

Posted by sara on

Impress your friends and feel a little fancy, by serving vegetable sushi at your next soiree.

What You’ll Need to Build and Garnish Your Sushi Roll

Serves 4-6

My ingredients come from our local Asian Grocery Store. Follow the wasabi paste and sticky rice package instructions for rice cooking and wasabi preparation. Use a rice cooker to save time if you are preparing sushi rolls for a crowd.

  • Wasabi Paste

  • Pickled Ginger

  • 1 Package Roasted Seaweed Nori Paper (I use SushiNori)

  • 1 ½ Cups Medium Grain Sticky Rice (I use Nishiki Brand)

  • Tamari (or Soy Sauce)

Roasted Ingredients

  • 1 Eggplant

  • 2 large Sweet Potatoes

  • 1 Tbsp Olive Oil

  • Sea Salt

  • Pepper

Preparation Directions

  1. Preheat oven to 425F.

  2. Peel Eggplant and Sweet Potatoes, slice vegetables into thin lengthwise strips.

  3. Place vegetable strips in a bowl and toss with one tablespoon olive oil, sea salt and pepper to taste.

  4. Spray baking sheet with cooking spray.

  5. Spread vegetables evenly on baking sheet and place into oven.

  6. Roast for 45 minutes or until browned, flipping veggies once halfway through cooking time.

Fresh Cut Ingredients

Cut into thin lengthwise strips

  • 2 Avocados

  • 1 Bunch Asparagus (cut ends, but and keep asparagus stalks whole)

  • 2 Bell Peppers (orange and yellow for a pop of color)

  • 2 Carrots

  • 1 Cucumber

  • 2 Mangoes

This is How I Roll

I recommend watching a YouTube video on how to roll sushi before beginning to familiarize yourself. It helped me.

  1. Working on a large cutting board, place Nori Sheet in front of you horizontally, rough side down (you can use a sushi mat, but I prefer hand rolling).
  2. Fill a bowl of room temperature water and place it next to you at your working station. Wet fingers.
  3. Grab a couple generous pinches of cooked sticky rice that has cooled and press rice onto the Nori Paper, spreading from edge to edge. Keep a 1″ strip along the top of the Nori Paper bare to seal your sushi roll.
  4. Repeat adding rice until spreading about 1/2″ thick across the Nori Paper.
  5. Once the rice has been spread evenly, add your choice of roasted and/or fresh cut ingredients across the rice layer along the length of the bottom of the Nori Paper.
  6. Carefully roll upwards from the bottom of the Nori Paper, pinching it firmly while rolling to make sure it’s tight. Go slow, and stop to firmly squeeze the roll from time to time to make sure the paper is sticking.
  7. Once rolled near the end of the Nori Paper, wet down the top bare strip before completing the roll to seal.
  8. Once your roll is done, set it aside and put together the remaining rolls, repeating the steps above.
  9. Wet down the blade of a sharp knife. Shake off excess water, then cut each roll into 8 even bite-size pieces. Continue to wet knife as needed to cut smoothly through the roll.
  10. Season with toasted Sesame Seeds if desired.
  11. Serve each roll accompanied with a dollop of wasabi, pickled ginger and Tamari for dipping.