owl tree whimsy
  • recipes
  • writing
  • serials
  • whimsy

vegetable sushi rolls

6/6/2015

 
Picture
cook short grain white rice, either on the stove or in a rice cooker, (a ratio of 1 portion rice, 2 portions water in the rice cooker). quinoa can be used instead, if desired.

​(various rice vinegars are also an optional addition, omitted in this recipe because of food sensitivities, yet I also find the short grain rice sticky enough on its own without rice vinegar).
Picture
cut up vegetables, (and fish, if desired, such as smoked salmon), of your choice - in these sushi rolls I used lettuce, carrots, bell peppers, cucumbers and green onions. slice them thinly and evenly-shaped without too many sharp angles. when possible, it can be helpful to get long thin pieces of the vegetable, though this isn't necessary.
​

(I love asparagus too, which I sometimes cook and include. I also love avocado - the added creaminess is amazing - but alas it's one of the foods I have to exclude). 
Picture
place a sheet of nori (roasted seaweed) on a bamboo rolling mat or flat surface, such as a cutting board. ensure the shiny side of the nori is face down.

set up water in a bowl at the side and put the rice and veggies nearby. the water can be used to moisten your hands as you place the rice, as well as to moisten a paper towel to clean the knife blade between cuts when slicing the sushi.

then sprinkle and press down the rice evenly onto the nori, leaving an inch gap at the top and bottom.
Picture
place veggies in a line at the bottom edge of the rice. make sure there is not too much of a bulge in any one place.
​
I also sprinkle ground flax seeds and ground chia seeds onto the rice.
​sesame seeds can also be a nice addition.
Picture
begin to roll the sushi up slowly (bamboo rolling mat optional).
when the roll is nearly wrapped, moisten the remaining inch strip of nori and close the roll completely. roll the sushi roll back and forth to seal the roll - you may need to moisten any open pockets to seal it better.
​
then set the sushi roll aside, seam side down, while you finish rolling as many rolls as desired, or as ingredients will allow.

if you only want to make a few rolls and want to save the rice for later, briefly microwaving the rice with some water is a helpful way to re-liven the rice when you want to use it again.
Picture
slice the sushi rolls into equal sections with a sharp moistened knife, cleaning the knife blade with a wet cloth or wet paper towel between cuts. 

sushi can be served with pickled ginger and wasabi and can be dipped in GF soy sauce. drinking apple juice or green tea with sushi compliments the flavours nicely.

I find sushi is best eaten within the same day, or kept refridgerated and used within 1-2 days of making it, as it can become hardened and unroll if chilled for too long.
---

updated September 20, 2017

{ recipes by Kevin & Chelsea }


Comments are closed.
    Picture

    sushi, hummus & veggies

    meat & potatoes

    treats & baked goods

    {excluded ingredients}
    amaranth flour
    avocado
    banana
    brewer's yeast
    broccoli
    corn
    cows' milk 
    cranberry
    goats' milk
    gluten 
    high-yeast foods
    kiwi
    lemon
    mushrooms
    pear
    pineapple
    sugar cane

    why so many excluded ingredients?

    {INGREDIENTS}

     

    All
    Black Beans
    Chicken
    Chickpeas
    Cocoa Powder
    Coconut Milk
    Coconut Oil
    Coconut Sugar
    Cream Of Tartar
    Eggplant
    Garlic
    Ground Chia Seeds
    Ground Flax Seeds
    Honey
    Lentils
    Maple Syrup
    Nori
    Potato Flour
    Quinoa
    Rice
    Rice Cakes
    Rice Flour
    Salad
    Sea Salt
    Soy Milk
    Soy Sauce
    Tahini/tahina
    Tapioca Flour
    Unsweetened Baker's Chocolate
    Whole Chia Seeds



    RSS Feed

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

about

connect

Picture

  • recipes
  • writing
  • serials
  • whimsy