I crave sushi at least 3 times a week. The other week I actually stopped myself from ordering takeout four times…in TWO days. The obsession is real. Honestly, making your own veggie rolls is the simplest thing ever and can actually save you money in the long run. Today I’m going to teach you how to make veggie sushi rolls. If you’re thinking “ugh this is too much work” then head on over to my ancient recipe for how to make your very own sushi bowl.
Veggie rolls are the perfect thing to take to work or school for lunch because since there are no animal ingredients, these can keep unrefrigerated for a few hours. Add a side of steamed edamame or throw some tofu in your rolls and you have yourself a delicious and complete meal!
I’ve made sushi with and without a mat before. The mat isn’t absolutely necessary if you don’t have one, but it does help with creating a more compact and shapely roll.
1 cup uncooked brown rice
1 – 2 oz rice vinegar
veggies – I prefer avocado, cucumber, sweet potato
tamari (if you want it to be gluten free) OR soy sauce
optional: wasabi and pickled ginger
optional: bamboo rolling mat
Firstly, cook the rice. I like to soak my rice overnight but that step is completely optional. In a small pot, bring the rice and 2 cups of water to a boil. Cover, reduce the heat and allow to simmer for 30-40 minutes or until all the liquid is absorbed. If you’re using brown rice, add a little more water than normal to really soften the rice while cooking which will help it stick together better. If you’d rather not run the risk of burning your rice, do yourself a favour and get a rice cooker. All you have to do is add the rice and water, pop the lid on, and press a button. The rice cooker turns off automatically when the rice is finished cooking. Magical, right?
Meanwhile, chop all of your veggies into sticks. I think the proper term is “julienne” but this is simple home cooking, not the food network ok?
Remove the pot from the heat and let the rice rest for about 10 minutes, covered. Fluff the rice with a fork and add the rice vinegar.
When the rice is cool enough to handle, you’re ready to assemble your rolls! Place your nori sheet on a bamboo mat or cutting board, shiny side down. Spread about 3/4 cup of rice onto the nori sheet making sure it is an even layer. Be sure not to spread the rice all the way to the edges of the nori sheet – the rice will spread out more once you start rolling.
Place your veggies on a row on one end of the nori sheet. Finally, begin to roll your sushi, making sure to roll tightly to prevent it from falling apart. I’m terrible at describing how to do things and I am by no means a pro sushi chef, so I have included some step-by-step images. If you aren’t using a mat, just make sure to constantly apply pressure when rolling to keep it compact.
And voila! You now have a beautiful veggie roll. Of course, you don’t have to stick to the traditional avocado+cucumber combo, but I just love the way they pair together! Get creative with your combinations – I’ve seen tofu and kimchi rolls before, and even fruit sushi!
Using a serrated knife, slice your rolls into 6-8 pieces. If you use any other type of knife, your rolls will be squished out of shape and all your hard work will be ruined…I learned this the hard way. Serve with tamari/soy sauce, ginger, and wasabi if you desire.
I hope you found this tutorial helpful. Making veggie rolls used to be so daunting but at the end of the day it’s so awesome creating something that looks like it came out of a restaurant. I’d love to see your creations on Instagram, so be sure to upload a photo and tag me @jocelynneflor.
All my love,