Thursday, December 29, 2011

Veggie Sushi Rolls

Sushi rolls are one of my favorite foods of all time. The combination of sushi rice and nori (seaweed) is like catnip to cats for me. On the flipside, Jas can't stand the smell of sushi rice and nori combined. On the rare occasion that we would go to a sushi restaurant, he will stick with the kitchen favorites like teriyaki chicken or pork katsu. However, I never order vegetarian sushi whenever I go to a sushi restaurant. The idea of vegetarian sushi is so foreign because I always think of sushi as some-delicious-raw-once-alive-protein-wrapped-in-nori. Also, vegetables!? What blasphemy! I can totally do that at home!

And so I did.

This was part of the Shindig 2011 [the un-holiday party we threw when my brother visited] menu as an appetizer. We had to have a largely vegetarian menu since Jas' sister and brother-in-law are both vegetarian.  And this was perfect! Firstly, there is no cooking (other than the rice) involved. Sushi rolls are relatively easy to make, and they impress. Even Jas' mom said that she liked this roll even though she doesn't like sushi.



Ingredients (makes 4 rolls)

  • 1/2 cucumber, remove seeds and julienne
  • 1/2 avocado, remove pit and julienne
  • 1/2 carrot, julienned and pickled
  • 1/3 daikon radish, julienned and pickled
  • 4 sheets of nori
  • 1 cup sushi rice
  • 2 cups water
  • 1/4 cup rice vinegar
  • 1/2 teaspoon salt
  • 2 tablespoons white sugar
Pickling solution
  • 1/2 cup white vinegar
  • 1/2 cup apple cider vinegar
  • 2/3 cup water
  • 1/3 cup white sugar
  • 1 teaspoon salt


Method

  • At least 2 hours before making the rolls, pickle the carrots and radish by soaking them in the pickling solution. [This can be done overnight.]
  • Cook sushi rice by adding sushi rice, water and salt in the rice cooker.
  • When the rice is done, add the sugar and rice vinegar until combined.
  • With wet hands, press 1/4 of the cooked rice onto the bottom half of a sheet of nori.
  • Place pickled carrots, daikon, cucumber and avocado onto the rice, and roll.
  • Repeat with the other three rolls.
  • Slice rolls into 8 pieces each and serve. 

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