image for Vegie sushi recipe

Vegie sushi by Tracy Rutherford

Vegie sushi for 24 person

Roll up, roll up for sushi that’s as much fun to make as it is to eat.

Ingredients for Vegie sushi

  • 215g (1 cup) koshihikari rice
  • 375ml (1 1/2 cups) water
  • 1 tablespoon seasoned rice vinegar
  • 4 nori sheets
  • 1/2 small ripe avocado, peeled, mashed
  • 1/2 small Lebanese cucumber, cut into thin strips
  • 1/2 small red capsicum, deseeded, cut into thin strips
  • 1/3 cup coarsely grated carrot

Vegie sushi, How to Make

  • Step 1
    Combine the rice and water in a large saucepan. Cover and bring to the boil over high heat. Reduce heat to very low and cook, covered, for 15 minutes or until all the water is absorbed. Set aside for 5 minutes to cool slightly. Place the rice in a large bowl. Use a wooden spoon or rice paddle to break up any lumps. Gradually add the vinegar and gently fold through the rice (the rice shouldn’t become too wet). Set aside, stirring occasionally, for 30 minutes or until completely cool.
  • Step 2
    Place a nori sheet, shiny-side down, on a clean work surface. Use wet hands to spread one-quarter of the rice mixture over half the nori sheet, leaving a 2cm-wide border along the edge closest to you. Spread one-quarter of the avocado across the centre of the rice. Arrange one-quarter of the capsicum and cucumber across the avocado and top with one-quarter of the grated carrot. Roll up firmly to enclose filling. Brush edge of nori with warm water to seal. Repeat with remaining nori, rice, avocado, capsicum, cucumber and carrot. Set rolls aside, seam-side down, for 5 minutes to rest.
  • Step 3
    Cut each roll into 6 pieces. Serve with soy sauce.

Notes:
Prep: 40 mins (+ 30 mins cooling and 10 mins standing time) Koshihikari is a variety of short-grain rice. Nutritional information is per roll.

Additional information for Vegie sushi

Preparation: 0:40 Minutes, Cooking: 0:15 Minutes, Serving: 24 Person, Level:

Nutrition Info:

All nutrition values are per serve

This Vegie sushi published first on: Australian Good Taste, Images by: Mark O’Meara

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