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Vegetable Sushi

with Nori Seaweed

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Vegetable Sushi

Vegetable Sushi - A mouth-watering vegetarian delight

1 hr
ready in 1 hr 45 min.
Ready in
1 serving contains
(Percentage of daily recommendation)
Calorie264 kcal(13 %)
Protein6 g(6 %)
Fat9 g(8 %)
Carbohydrates36 g(24 %)
Sugar added3 g(12 %)
Roughage3.5 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin3 mg(25 %)
Vitamin B₆0.4 mg(33 %)
Folate68 μg(23 %)
Pantothenic acid0.9 mg(15 %)
Biotin7.7 μg(17 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C54 mg(57 %)
Potassium392 mg(10 %)
Calcium94 mg(9 %)
Magnesium52 mg(17 %)
Iron2.4 mg(16 %)
Iodine13 μg(7 %)
Zinc1.3 mg(19 %)
Saturated fatty acids2.6 g
Uric acid53 mg
Cholesterol10 mg
Recipe development: EAT SMARTER


for 4 servings
4 ounces
2 tablespoons
½ tablespoon
1 teaspoon
½ teaspoon
small ripe Avocado
6 sheets
small red Bell pepper
3 ounces
2 teaspoons
2 sheets
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Kitchen utensils

1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Teaspoon, 1 Brush, 1 Kitchen towel, 1 Bamboo sushi mat, 1 Pot (with lid), 1 Small pot, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Measuring cups, 1 Peeler

Preparation steps

Step 1/12
Vegetable Sushi preparation step 1

Rinse sushi rice with cold water in a sieve so until the water runs clear. Drain for about 20 minutes, then transfer to a pot with 250 ml (approximately 1 cup) of water and bring to a boil.

Step 2/12
Vegetable Sushi preparation step 2

Cook uncovered for 2 minutes, then covered for another 20 minutes. Remove the pot from heat, remove lid and cover with a kitchen towel. Allow rice to stand for 10 minutes.

Step 3/12
Vegetable Sushi preparation step 3

In a small pot, combine 1 1/2 tablespoons rice vinegar and mirin with sugar and salt and cook over medium-high heat without boiling. Stir until the sugar and salt dissolve. Place the rice in a bowl and spread slightly to speed cooling. Pour the vinegar mixture over the rice and allow to cool to room temperature for about 30 minutes.

Step 4/12

Meanwhile, rinse cucumber and dry thoroughly. Cut in half lengthwise and scrape out the seeds with a spoon. Use a potato peeler to cut the flesh lengthwise into thin strips.

Step 5/12

Halve avocado and remove pit. Remove fruit by working a spoon between the flesh and skin. Cut into slices. Immediately sprinkle with the remaining rice vinegar to prevent discoloration.

Step 6/12

Rinse the Belgian endive and pat dry, then cut into long strips about 1/2 cm (approximately 1/4 inch) wide.

Step 7/12
Vegetable Sushi preparation step 7

Halve peppers, remove seeds, rinse and cut into long thin strips.

Step 8/12
Vegetable Sushi preparation step 8

In a small bowl, blend cream cheese with wasabi paste until smooth.

Step 9/12
Vegetable Sushi preparation step 9

Place 1 sheet of nori on the bamboo sushi mat and cover with half of the rice, leaving a narrow border above and below the rice.

Step 10/12
Vegetable Sushi preparation step 10

Spread half of the cream cheese mixture diagonally on the lower third of rice.

Step 11/12
Vegetable Sushi preparation step 11

Add cucumber, avocado, Belgian endive and peppers.

Step 12/12
Vegetable Sushi preparation step 12

Use bamboo mat to form ingredients into a roll. Use remaining ingredients to make another roll. Dip a sharp knife into water and cut rolls into 8 equal pieces each. Serve with soy sauce.

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