Rock & Roll Veggie Sushi
Serves Change 1 servings originally
- 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
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....
Course: Main Course