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–+ servings

Vegetarian Sushi Rolls (3 Variations)

Vegetarian sushi doesn't have to be boring! These specialty rolls are not only delicious but super easy to make at home. The ingredients are easily accessible and I'll guide you through each step of the way.
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VIDEO

Prep Time40 minutes
Rice cooking time1 hour
Total Time1 hour 40 minutes
Course Sushi
Cuisine Japanese
Servings 3
Calories 303

EQUIPMENT

  • 1 Makisu (bamboo mat)
  • 1 Cutting board
  • 1 Knife
  • 2 Bowls To soak shiitake mushrooms and for cold water to wet hands
  • 1-3 Serving plate
  • 1 Pot To braise shiitake mushrooms
  • Plastic wrap

INGREDIENTS
 

Main Ingredients

  • 3 cup Sushi rice
  • 2 half sheet Dried seaweed (nori)
  • 1 full sheet Dried seaweed (nori)
  • 4 inches Cucumber English or Japanese
  • 1 Avocado
  • 5-6 Asparagus
  • 1-2 Green onion
  • 4 inches Takuwan Pickled daikon radish
  • 4-5 Shiitake mushrooms
  • ½ leaf Lettuce
  • 1 ounce Kanpyo seasoned dried gourd
  • 2 pieces Inari seasoned fried tofu skin

Braising Liquid

  • 1 teaspoon Sugar
  • 1 teaspoon Soy sauce
  • 1 teaspoon Mirin

Toppings and Sauces

  • Spicy mayo (drizzle)
  • toasted sesame seeds

Optional Condiments

  • wasabi
  • pickled ginger
  • soy sauce

INSTRUCTIONS

Preparation

  • Gather all ingredients.
  • Make sushi rice (sushi rice tutorial here).

Shiitake Mushrooms

  • Soak shiitake mushrooms in 1 cup water for 20-40 minutes. Soaking time may vary depending on size.
  • Once soft, remove the stems and save the soaking water (this will be your dashi stock).
  • Strain the stock into a small pot and add sugar, soy sauce, and mirin.
  • Add the mushrooms and bring it to a boil over medium high heat.
  • Once it starts to boil, turn down the heat to low and braise for 20-25 minutes.
  • Transfer to a plate and let it cool.
  • Once cooled, slice them thinly and lightly squeeze out excess moisture.

Asparagus

  • Cut the bottom of the asparagus so that it's the same length as a sheet of nori.
  • Boil a pan of water and add a pinch of salt.
  • Once water comes to a boil, blanch the asparagus for 2-3 minutes.
  • Transfer into an ice bath to fully cool and then dry with paper towels.

Cucumber

  • Prepare the cucumber by cutting it into half-inch wide sticks or peel it using the katsuramuki technique (refer to above).

Green Onion

  • Thinly slice the green ends crosswise to use as topping.

Lettuce

  • Shred into thin strips.

Takuwan (Pickled Daikon Radish)

  • Slice into ½-inch thick sticks.

Inari (Seasoned Fried Tofu Skin)

  • Slice into thirds lengthwise.

Avocado

  • Cut the avocado in half and carefully remove the seed.
  • Peel the skin and cut one half into roughly half inch thick slices. These are going inside the rolls.
  • Place the other half flat onto the cutting board and slice into ⅛ inch thin slices. It's best to do this after the roll is made to help minimize discoloration of the avocado. Tutorial video here.

Preparing the Roll

  • Prepare the makisu (bamboo rolling mat) by wrapping it with plastic.
  • Lay the makisu down onto a cutting board with the bamboo sticks running horizontally.
  • Place a sheet of nori onto the makisu with the rough side up.
  • Wet both hands lightly and grab a ball of sushi rice about the size of an apple.
  • Spread it across evenly on the nori, making sure to get all the way to the edges and corners.
    *Roll #1 is prepared slightly different (read #Roll #1" section below).
  • Flip the nori over so that the rice side is down. Leave about an inch of space from the bottom of the makisu to the bottom of the nori (this makes it easier to roll).

Roll #1: Futomaki (Big Roll)

  • Place a full size sheet of nori onto the makisu with the rough side facing up. The nori is not quite a square so lay it portrait mode, meaning vertically with the longer ends on the sides.
  • Start adding sushi rice onto the nori but leave about and inch of space at the top and also a little bit at the bottom. This will help the nori seal better.
  • Now add all the fillings across the middle horizontally from one end to the other: cucumber, shiitake, avocado, takuwan, kanpyo, and asparagus.
  • Wrap the nori around the fillings by using your thumbs to guide the makisu while tucking the filling gently with your forefingers.
  • Continue rolling so that the nori overlaps onto itself.
  • Pull on the top (far) end of the makisu away from you while using your other hand to support the roll. This will help tighten the roll so the fillings won't fall out.
  • Apply even and gentle pressure from all sides to shape the roll.
  • Press in on the rice on each ends of the roll to make the edges cleaner.
  • Wrap in plastic if not cutting right away.

Roll #2: Inside-out Roll

  • After you get the rice and nori ready, add lettuce, avocado, and inari across the middle horizontally from one end to the other.
  • Wrap the nori around the fillings by using your thumbs to guide the makisu while tucking the filling gently with your forefingers.
  • Continue rolling so that the nori overlaps onto itself.
  • Pull on the top (far) end of the makisu away from you while using your other hand to support the roll. This will help tighten the roll so the fillings won't fall out.
  • Apply even and gentle pressure from all sides to shape the roll.
  • Press in on the rice on each ends of the roll to make the edges cleaner.
  • Wrap in plastic if not cutting right away.

Rolling (Roll #3 - Futomaki "Big Roll")

  • Add cucumber slices, takuwan, and asparagus.
  • Wrap the nori around the fillings by using your thumbs to guide the makisu while tucking the filling gently with your forefingers.
  • Continue rolling so that the nori overlaps onto itself.
  • Pull on the top (far) end of the makisu away from you while using your other hand to support the roll. This will help tighten the roll so the fillings won't fall out.
  • Apply even and gentle pressure from all sides to shape the roll.
  • Press in on the rice on each ends of the roll to make the edges cleaner.
  • Cut half of the avocado into thin slices (as mentioned above under Preparations).
  • Spread it out carefully until it's the same length as the roll.
  • Carefully slide your knife under the spread out avocado slices and place it on top of the roll. Be extra cautious when removing the knife.
  • Gently shape the roll again using the plastic-wrapped makisu.
  • Wrap in plastic if not cutting right away.

Cutting and Plating

  • Place roll onto the cutting board without the makisu.
  • Keep the plastic wrap on while cutting rolls with toppings (Roll #3). Leave the top section of the plastic still intact though so it can easily be removed in one piece.
  • Make sure knife is clean and wet it right before you start cutting.
  • Cut the roll right down the center in half first, and then each half into halves again, and now each quarter into halves again. This should total 8 even pieces.
  • Arrange the rolls neatly on a plate and add a drizzle of spicy mayo, unagi sauce, and sprinkle on some toasted sesame seeds (optional).
  • Serve with some wasabi, pickled ginger, and soy sauce on the side.

NUTRITION

Calories: 303kcalCarbohydrates: 48gProtein: 6gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 142mgPotassium: 494mgFiber: 8gSugar: 4gVitamin A: 400IUVitamin C: 10mgCalcium: 27mgIron: 1mg
Keyword Vegetarian roll, Vegetarian Sushi, Vegetarian sushi roll
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