Homemade Sushi
This homemade sushi is so easy to make! Original recipe is from Maddie from Let's Eat Plants and she's made me realize that I you can have sushi at home anytime you'd like!
Equipment
- knife & cutting board
- flat surface and your hands!
Ingredients
- Nori sheets 1 sheet per sushi roll
- cooked brown or white rice regular (does not need to be sushi rice); ~1 cup per roll
- your favorite raw veggies julienned/thinly sliced [note#1] I used carrots, cucumber & avocado to keep it simple [note#2]
- 1/2 tsp soy sauce per 1 cup rice
- 1/2 tsp rice wine vinegar sub distilled vinegar; per 1 cup rice
- sprinkle of sesame seeds optional
Dipping Sauce & Toppings
- soy sauce
- wasabi
- pickled ginger
Instructions
- If any of the steps are unclear as they are written, you can check out either my vlog or Maddie's video for a visual!
- Prep all of your veggies, then heat up your rice and season with soy sauce and vinegar to add in moisture.
- Place your nori sheet shiny side down, then add a thin layer of rice onto it, pressing the rice into the nori sheet and leaving a small clean edge/border along one side (so you can seal your roll later).
- Layer your veggies on the roll center to the rice square you've made and parallel to your clean edge/ border.
- Roll your nori over the top of your veggies, starting with the side with rice on it, rolling toward the clean edge. Make sure you're rolling it as tightly as possible so everything holds together, squeezing as you go [note#4].
- When you reach the clean edge, wet that edge with a clean finger or a small brush and roll your tightly rolled sushi roll over the clean edge. Leave it sitting with the seam-side down to dry and hold together.
- You can eat the roll whole, but to cut it, use a wet knife to cut down the center, then cut each half into four pieces each (to make 8 pieces total per roll) [note#5].
- Serve by itself or with soy sauce, wasabi and/or pickled ginger.
- Enjoy!
Notes
- Cut your veggies as thin as possible in long strips; julienne with a knife or use a mandoline https://www.youtube.com/watch?v=J0aHxXzBbq8&t=528s.
- Use as much veggies per roll as you'd like - I never measured but use a few julienned pieces of each veggie and maybe a 1/4 or less of a thinly sliced avocado. For suggestions on other topping to include, check out Maddie/Let's Eat Plants' video!
- For a zero waste option for rolling sushi that isn't using just your hands, try using a silicone baking mat instead. I prefer hand-rolling but a silpat mat is a great option to ditch bamboo mats or wasteful saran wrap and works well!
- You don't have to cut each roll into 8 pieces of you don't want to, this is just the traditional "bite-sized" amount for each piece. You can also choose to not cut them at all and eat the roll whole, or pack it whole so it transports better.
- No nutrition label for this one since ingredients and amounts may vary.