If all the meat/non- veg ingredients are keeping you away from giving this amazing dish a try, solution is right here, This recipe is a vegetarian variation of the same. Very healthy, this is a “not to miss” food.
I had no idea about Sushi till about last summers. Knowing that the origin for the dish was Japanese, i was almost absolutely sure that it was not meant for vegetarians.
About 2 months back, while searching for something in the fridge section of the super store, my eyes stumbled across a packed box of Sushi. The beautiful combination of colors and the elegance of this perfect looking dish was so tempting that the anxious kid in me grabbed a box to read the ingredients. I was happy to learn that the sushi consisted of good portion of rice and veggies too. I knew that if it was my lucky day, there would be a box of vegetarian sushi somewhere near. Lucky day indeed, i did find what i was looking for and i did not blink twice to pick it up.
After having consumed the contents of the box, i felt real happy. Sushi was fresh, light and had intense flavor from the accompanying sauces. I liked it so much that i was sure i had to learn making sushi as i could not rely on the game of chance to find vegetarian sushi in the market.
Sushi is usually consumed with various condiments. The most popular ones i came across are pickled ginger, wasabi sauce and soy sauce mix.Sushi is really made with few ingredients but rolling the sushi and making it look perfect is an art to be perfected. It took me a couple of trials to roll it tightly keeping the filling inside intact.
Though not authentic, this recipe of Sushi is a simplified version using common ingredients. I have attempted 2 different styles of sushi – Futomaki and California rolls (an interesting looking adaptation from the traditional rolling, this sushi is rolled inside out with rice outside and the filling inside)
Sushi – Vegetarian Futomaki
Sushi- vegetarian futomaki
- 2 sheets of Nori (Dried Seaweed). I have also tried making the sushi using rice paper/wrapper and it comes out just fine.
- 1 cup Japanese rice (available at Asian stores). Can be substituted with ordinary sticky rice.
- 1/3 cup rice vinegar
- 2 tsp soya sauce
- 1 tsp salt
- 1 1/2 tsp sugar/honey
- sesame seeds for decoration
- Bamboo mat for rolling Sushi
Vegetables for Filling
You can also be creative and choose other vegetables or fruits (for a sweet sushi)
- 1 avocado (thin slices)
- 1/3 cup carrots – shredded/Julienne cut
- 1/3 cup mushrooms – thinly sliced
- 1/3 cup cucumber/zucchini – Julienne cut
1. Soya Sauce
- 1/3 cup light soya sauce
- 2 tsp lemon juice
- 2 tsp sugar
2. Wasabi Paste (Available at Asian stores)
3. Pickled Ginger (Optional)
- Cook the rice with a little extra water and make the rice sticky. In a small bowl, mix the rice vinegar, sugar ,and salt. Mix with the rice and keep aside.
- Parboil the carrots and other hard vegetables and keep aside.
3. Take one nori sheet on a bamboo sushi mat. Place a plastic sheet over the bamboo mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange vegetables over the rice in a line down the center of the rice (as shown).
Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
4. For California Rolls, First place the rice on the bamboo mat and then place the nori sheet on top of it. Now place the vegetables in the center (as above) and roll.
5. Cut each roll into 4 to 6 slices using a wet, sharp knife.
Note: Though a clear recipe of simple assembly, sushi rolling takes some practice to perfect. Do not get perturbed if the first batch is not as impressive. Keep trying !