You know those leftover veggies from the kale salad? I use a lot of of them in this veggie sushi. Again, when it’s hot outside, I don’t like to heat up the kitchen. With this fun and easy dish, you can stay cool, making it a perfect summer dinner.
I’ll confess that I’m not a very talented sushi-roller. That duty falls to Mister BS. Sometimes I jump in and help with the prep, but often, he prepares these vegetarian sushi rolls when it’s his turn to cook.
- 1/2 red pepper, cut in thin strips
- 1 carrot, peeled into thin strips
- 1 cucumber, peeled and cut in matchsticks
- 1/2 avocado, cut in thin slices
- 2 T lowfat cream cheese
- 3 sheets nori
- 1 C sushi rice
- 2 T rice vinegar
- 2 T sugar
- Rinse sushi rice. Add rice to saucepan with 2 cups water. Boil, then reduce heat to lowest setting and cover. Let cook for 15 minutes. Uncover and let cool for ten minutes until water is absorbed.
Heat rice vinegar and sugar in bowl in microwave for 30 seconds. Add rice to bowl, and stir to coat until rice is sticky. Let cool.
Slice and peel veggies.
4.Lay out your mat and cover with plastic wrap to prevent the sticky rice from getting stuck on the mat. Start by laying out the nori. Pat down a thin layer of sushi rice.
Note: For inside out sushi, put the sushi side down on the mat, but this is trickier, so we just leave the nori on the outside. Pioneer Woman has an awesome tutorial for how to do it this way.
- Layer your veggies and a thin piece of cream cheese cut off a cold block.
Now you are ready to roll! Gently roll the mat up and away from you.
Slice with a sharp knife and serve with wasabi, pickled ginger, and soy sauce or tamari.
This is my favorite way to have sushi, but the fun is experimenting with your favorite ingredients.