Vegetarian Sushi — Everybody Can Enjoy Them!VIEW ALL POSTS
We offer you an alternative option to be provided on the occasion of a themed dinner with your vegetarian friends: vegetarian sushi. The recipe, tips are here.
- 230 calories per serving
- Difficulty: difficult
- Preparation: 30 min
- Cooking: 15 min
- Dosage: 16 pieces
- Cost: low
The refinement of Japanese cuisine has long spread worldwide. It is a real art that always arouses charm, especially when you try your hand at home using the appropriate tools, such as the bamboo mat (makisu) and suitable ingredients, such as nori seaweed. We paid homage to Japanese cuisine with the most classic sushi recipes, but today we offer you an alternative variant to be provided on the occasion of a themed dinner with your vegetarian friends: vegetarian sushi. To respect the chromatic liveliness of the "maki," the seaweed, and fish rice rolls, we have chosen a colorful and rich vegetable filling, selecting those with more vibrant colors and intense flavors, such as beetroot and radicchio together with the creamy and dense avocado pulp. To prepare sushi, you need some skill, but the taste of vegetarian sushi is so light, delicate, and fragrant that you can no longer do without it!
- Sushi rice ¾ cup + 3 tbsp
- Water 1 cups + ¼ cup
- Pre-cooked beets (already peeled) 3.5 oz
- Cucumbers 3
- Radicchio a bit less than 1 oz
- Nori seaweed 1 leaf
- Rice vinegar 2 tbsp
How to prepare the vegetarian sushi
To prepare vegetarian sushi, start by cooking rice. Take a pan with high sides and pour the water and rice in. Cover with the lid and bring it to the boil. When the water boils, lower the heat and cook for about 15 minutes. Do not mix the rice. When it is cooked, transfer the rice to a bowl and add the vinegar.
Gently stir the rice with a spoon or a wooden scoop until it is at room temperature (you can cool it with a fan or a plastic saucer at the same time, it will evaporate the vinegar faster) and keep it aside. Then dedicate yourself to vegetables. Rinse the vegetables thoroughly and proceed with the preparation of the radicchio: remove the final part of the head, then remove the leaves and the central white rib. Put the radicchio leaves in a bowl and set it aside.
Then take the beetroot: cut it into thin slices and keep them aside. Switch to avocado: divide it in half, remove the internal core, then cut it into small pieces. Finally, take the cucumbers and remove the peel with a vegetable peeler.
Take one and cut it in half and then into thin slices, the cucumber will serve as the filling for the maki. Then take the other cucumber and cut it in half lengthwise. Then cut it into very thin slices in the horizontal direction of the vegetables, keeping them together while you cut them. That will be used to decorate the upper outer part of the maki.
Now press with your fingers on the small slices of cucumber still joined to make them lie down to create a row and leave them aside. You will need these slices to decorate the top of the maki. At this point, take a bamboo mat and lay a sheet of transparent wrap. Moisten your hands in a bowl of slightly acidified water to prevent the rice, which will be rather sticky from sticking. Place the rice on the bamboo mat, making a rectangle. Place the 3 beet strips in the center, arranging them one after the other. Next to it, create a row of cucumber strips and then next to another one a line of beetroot in order to create an alternation of colors. Finally, lay the avocado on top of them. Now you can make the maki: grab the bottom edge of the bamboo mat, lift it to bring it toward the center.
Apply light pressure with your hands starting from the center of the roll and sliding outwards to make it compact. Then pull the lower edge of the mat forward, pressing again with your hands from the center until they slip to the sides. In these operations, the rug must not roll up on itself but only facilitate the closing of the roll. Repeat the procedure until the two ends of the rice meet and thus obtain your maki. Now move the crushed cucumber slices to the top of the maki with the help of a spatula to keep them compact.
Then lay the maki on a cutting board, finish it by trimming the ends without decoration if necessary and cut it in half. Then divide so as to obtain 8 pieces. Then proceed with the second preparation. Take the bamboo mat again and cover it with a sheet of plastic wrap. Lay a sheet of nori seaweed on it. Spread the rice over the plant, leaving some on the top.
Place a radicchio leaf divided in half in the center, lay a row of cucumber slices on top, and avocado next to it. Then gently roll the bamboo mat as indicated in the previous steps to compact the maki.
Finally, trim the ends if necessary and cut the maki in half, then divide each half in order to obtain separate pieces. Your vegetarian sushi is ready to be enjoyed!
It is preferable to consume freshly made vegetarian sushi. However, it can be kept in the refrigerator for a maximum of two days covered with food wrap.
Make way for fantasy! Have fun combining vegetables with different tastes and colors: you can get personalized vegetarian sushi! And remember that the secret of sushi lies in the knives: use a well-sharpened one for all stages of the cutting!