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EatSmarter exclusive recipe

Vegetable Sushi

with Nori Seaweed

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Vegetable Sushi
264
calories
Calories

Vegetable Sushi - A mouth-watering vegetarian delight

0
Print
moderate
Difficulty
1 hr
Preparation
ready in 1 hr 45 min.
Ready in
Nutritions
1 serving contains
Fat9 g
Saturated Fat Acids2.6 g
Protein6 g
Roughage3.5 g
Sugar added3 g
Calorie264
Carbohydrates/g36
Bread exchange unit3
Cholesterol/mg10
Uric acid/mg53
Vitamin A/mg0.2
Vitamin D/μg0
Vitamin E/mg1.6
Vitamin B₁/mg0.2
Vitamin B₂/mg0.1
Niacin/mg3
Vitamin B₆/mg0.4
Folate/μg68
Pantothenic acid/mg0.9
Biotin/μg7.7
Vitamin B₁₂/μg0.4
Vitamin C/mg54
Potassium/mg392
Calcium/mg94
Magnesium/mg52
Iron/mg2.4
Iodine/μg13
Zinc/mg1.3
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

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

Preparation

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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