Crispy Vegetable Roll
Crispy Korean Vegetable Sushi Rolls combine the vibrant flavors of fresh vegetables with a delightful crunch, all neatly wrapped in nori (seaweed) and rice. This Korean-inspired sushi roll is a delectable fusion of textures and tastes, making it a delightful dish for any occasion.
Equipment
- Bamboo Sushi Rolling Mat This is essential for rolling the sushi. It helps shape and compress the roll.
- Plastic Wrap To cover the bamboo mat, preventing rice from sticking to it.
- Sharp Knife A sharp, damp knife for slicing the sushi rolls cleanly.
- Rice Cooker or Saucepan For cooking the sushi rice. A rice cooker is convenient, but you can also use a saucepan with a lid.
- Cutting Board For prepping vegetables and for cutting the sushi rolls.
- Bowl and Wooden Spoon To mix and season the sushi rice.
- Plastic Gloves (optional) These can help keep your hands from getting too sticky when handling the rice and sushi ingredients.
Ingredients
For the Sushi Rice:
- 1 cup sushi rice
- 2 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 teaspoon salt
For the Filling:
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/2 red bell pepper, thinly sliced
- 1 avocado, sliced
- 4 sheets nori (seaweed)
- Soy sauce and pickled ginger for serving
- Wasabi (optional)
Instructions
Preparing the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear. Drain.
- In a saucepan, combine the sushi rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the water is absorbed.
- In a small bowl, mix the rice vinegar, sugar, and salt. Microwave the mixture for about 30 seconds to dissolve the sugar.
- Transfer the cooked rice to a large bowl and add the vinegar mixture. Gently fold the rice to incorporate the seasoning. Allow the rice to cool to room temperature.
Assembling the Sushi Rolls:
- Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap.
- Lay a sheet of nori on the mat, shiny side down.
- Wet your hands to prevent the rice from sticking and take a handful of sushi rice, spreading it evenly over the nori, leaving about half an inch at the top free of rice.
- Arrange the julienned cucumber, carrot, red bell pepper, and avocado in the center of the rice.
- Carefully lift the edge of the bamboo mat closest to you, and start rolling the nori and rice over the vegetables. Use the mat to shape the roll, making it as tight as possible without squeezing out the filling.
- Moisten the top edge of the nori with a bit of water and finish rolling to seal the edge.
- Repeat this process with the remaining nori sheets and filling.
Slicing and Serving:
- Use a sharp, damp knife to slice each roll into bite-sized pieces.
- Serve the Crispy Korean Vegetable Sushi Rolls with soy sauce, pickled ginger, and wasabi.
Video
Notes
Enjoy your homemade Crispy Korean Vegetable Sushi Rolls, a fusion of flavors and textures that will delight your taste buds and impress your guests
