A quick and easy veggie filled sushi recipe that you can make whenever the need for sushi arises. Mix and match the fillings with whatever veggies you like.
Prep Time25minutes
Cook Time40minutes
Total Time1hour5minutes
Servings4servings
Ingredients
Rice:
1cupuncooked black rice
1/2teaspoonHimalayan pink sea salt
2tablespoonssushi seasoning *see note
OR
1teaspoonsugar
1teaspoonrice vinegar
Filling:
1large carrot julienned
1cupred bell pepperthinly sliced
1medium zucchini juliennedor cucumber if you prefer
1bunch fresh radishesthinly sliced
Sushi:
8sheets roasted nori sushi seaweed
tamari soy sauceor coconut aminos for serving
Instructions
Rice:
Cook the rice according to package instructions until al dente. (If using pre-cooked rice you may skip this step.) Add about 1 cup of water and the salt to the already cooked rice and place over low heat, covered. Stir every few minutes until the water is absorbed and the rice is a bit sticky. Remove from heat and stir in the sushi seasoning (if using) and allow it to cool completely before making sushi. (Cold rice is the best to work with.)
Filling:
Spread a Sushi Mat out on your counter or work surface (You can also use a towel or a place mat.) Take 2 sheets of nori and lay them so they overlap for about 2 inches. Wet your hands and spread about 1/2 cup of the rice onto the top sheet of nori. Cut and layer your veggies to form a line from side to side.
Now slowly start rolling up the end with the rice and applying pressure as you roll. Continue until completely rolled. Use a very sharp knife to slice through the nori and make sushi pieces.
Serve with any of your favorite sushi condiments.
Recipe Notes
*The sushi seasoning is a great addition if you'd like a completely traditional sushi flavor but it's not necessary. (I usually skip it actually) Same for the sugar and vinegar.