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Course: Main Course


Rock & Roll Veggie Sushi shared by

Ingredients

  • 2 cups brown rice
  • 4 cups water for boiling rice
  • 1/2 cup water for vinegar mixture
  • 10 sheets Nori paper
  • 1 large sweet potato sliced & baked
  • 2 avocado
  • 1 cucumber slivered
  • 1 bunch asparagus chopped & lightly steamed
  • 2 tbsp rice wine vinegar
  • 2 tbsp sugar

Directions

Directions

Cook Rice and let sit for 15 min and then transfer to glass bowl.

In a pot, bring 1/2 cup water, vinegar & sugar to a bowl until sugar dissolves. Pour over rice and let sit for an hour to cool.

Bake sweet potato and steam asparagus while waiting.

Rock & Roll:

Place sheet of Nori (shiny side down) onto bamboo roller.

Spoon rice onto Nori leaving about an inch at the top & bottom of paper. Layer veggies (right on top of each other) in a strip down the middle.

Grab roller & Nori and roll tightly until sealed.

Remove and slice with a sharp, wet knife.

To slice the roll: I’ve found that a small serrated knife works best for cutting rolls into discs. Start by cutting the roll in half, then align the two & cut again.

Serve with a variety of sauces: soy sauce, terriaki sauce, wasabi....

 

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