Garden Veggie Sushi
Veggie sushi is an easy vegan sushi roll that celebrates fresh summer vegetables. It's a great way to get started making sushi at home!
Servings: 30 pieces
Ingredients
For the quick pickled radishes
- about 1/2 bunch of radishes, or enough to pack a half pint jar, julienned
- 2 Tbsp rice wine vinegar
- distilled white vinegar, to fill the jar
- pinch salt
- pinch sugar
For the sushi rice
- 2 cups sushi rice, cooked according to package instructions and allowed to partially cool.
- 4 Tbsp rice wine vinegar
- 1/4 tsp sugar
- 1/4 tsp salt (or more to taste)
For the sushi rolls
- 4-5 sheets nori (dried seaweed sheets)
- 1/2 medium cucumber, julienned
- 1 large handful of chives, chopped into pieces about 4-5 inches long
- 1/3 cup chive blossoms (optional)
- 1/2 cup quick pickled radishes (instructions below)
- a sprinkle of sesame seeds, optional
For the spicy mayo dip
- 1/2 cup vegan or regular mayonnaise, Recipe for vegan mayo here. Recipe for regular mayo here.
- 1 tsp rice wine vinegar
- Sriracha chili sauce, to taste (I used 2-3 tsp)
- pinch of sugar
Instructions
To make the quick pickled radishes
- Pack the sliced radishes into a half pint jar. Pour in the rice wine vinegar, salt, and sugar. Fill the jar almost to the top with distilled white vinegar. Allow to sit in the fridge for at least 4-6 hours, or overnight. Note: this will create a fairly sharp pickled radish. Since only a small amount goes into each sushi roll, I think it's the right flavor balance, but they will taste quite tart right out of the jar.
To make the sushi rice
- While the cooked sushi rice is still warm, add the rice wine vinegar, salt, and sugar and mix to combine. Try not to over-mix or the rice can become starchy.
- Allow the rice to cool to just about room temperature before assembling the rolls.
To make the sushi rolls
- Lay out your sushi mat (or you can use a kitchen towel) on a flat surface.
- Take a sheet of nori, and place it with the smoother, shinier side down.
- Spread rice over the sheet of nori, leaving about 1/2" of space all the way around the edges. The layer of rice doesn't need to be thick, but you shouldn't see too many bare spots through it.
- Arrange your sushi ingredients across the bottom third of the rice layer.
- Starting from the bottom, use the sushi mat or towel to roll the nori into a tight roll.
- To slice the sushi, I have the best luck with a good serrated knife, dipped quickly in water between each slice.
- Serve the sushi right away, or keep refrigerated until ready to serve. Garnish with chive blossoms and sesame seeds.
To make the spicy mayo dip
- Whisk together all of the ingredients, tasting as you go. Keep refrigerated until ready to serve.
Notes
*nutritional information is for rolls only.
Other veggies for your sushi include:
- carrots
- asparagus
- avocado
- zucchini
- beets
- bell peppers
- chile peppers
- green beans
- sprouts
- cabbage
Nutrition
Calories: 38 kcal · Carbohydrates: 3 g · Protein: 0.3 g · Fat: 3 g · Saturated Fat: 0.4 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 1 g · Trans Fat: 0.01 g · Cholesterol: 2 mg · Sodium: 44 mg · Potassium: 10 mg · Fiber: 0.2 g · Sugar: 0.1 g · Vitamin A: 24 IU · Vitamin C: 0.3 mg · Calcium: 2 mg · Iron: 0.04 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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