Vegetable Sushi

Vegetable Sushi

Recipes by Chef Bruce Johns, The Academy of Culinary Arts

  • 1 pack Nori (Dried Seaweed Sheets)
  • 1 lb. Sushi Rice (available in most grocery stores)
  • 3 oz. Rice Wine Vinegar
  • 1 oz. Sugar
  • 1 ea. Zucchini, sliced lengthwise and grilled
  • 2 ea. Roasted Red Pepper, peeled and cut julienne
  • 1 ea. Yellow Squash, sliced lengthwise and grilled
  • 2 ea. Carrots, peeled and sliced lengthwise and grilled
  • 1 ea. Cucumber, peeled and de-seeded
  • 3 Tbsp. Chopped Cilantro
  • Wasabi Paste
  • Pickled Ginger
  • Soy Sauce
  1. Wash rice until water is clear, about 4-5 times. Place in a pot enough water to cover it by 1 inch. Simmer until rice is tender, about 20 minutes. Pour into a bowl.
  2. Mix sugar and vinegar and than mix with rice while it is still warm and than cool rice.
    (May be done a day ahead.)
  3. Cut all vegetables into long 1/4- x 1/4-inch strips.
  4. Place bamboo mat (can substitute plastic wrap) on a cutting board, lay one sheet of nori on top, and cover three-fourths of the sheet with a 1/8-inch layer of rice.
  5. Place one strip of a variety of vegetables on top of the rice, roll up carefully, as tight as possible. With a sharp knife cut into 6-8 pieces. Repeat until ingredients are used.
  6. Serve with wasabi paste, pickled ginger and soy sauce.

Yield: 32-40 pieces

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