Recipes Vegetable Sushi Roll Japan

Food & Wine Fest Logo


5 ounces cooked prepared vinegared rice
1/2 sheet Sushi Nori (dried seaweed)
1/2 ounce cucumber, sliced
.4 ounce Gari
1/2 ounce carrot, cooked
1/2 ounce Kanpyo, cooked
1/10 cut avocado
1/10 cut sesame seeds
Bamboo rolling mat (Sudare)

Method of Preparation:

Spread 5 ounces of rice on 1/2 sheet of sushi nori. Sprinkle with sesame seeds. Place plastic wrap on top of bamboo mat. Flip sushi rice and nori onto bamboo mat (sushi rice is on bottom – touching plastic wrap). Place remaining ingredients onto center of sushi nori. Starting at the edge closest to you, use the mat to roll up the sushi. After rolling, make the shape in cross sections squarish by pressing the top with your fingers before removing the mat. Take the roll out of the mat, cut the roll in half, then cut each of these halves in half. Serve with pickled ginger.