Vegetarian Sushi
| Serves | 6 |
|---|---|
| Ingredients | Rice, Vegetables |
| Menu Part | Entree |
| Cuisine Type | Asian |
Source: Saint Clare’s Health System, Denville, N.J.
The vegetarian sushi at Saint Clare’s Health System is growing in popularity among customers who prefer plant-based options, says Aatul Jain, chef and retail manager. Toasted nori adds an “umami flavor, so you don't ‘miss’ the seafood taste profile!”
Ingredients
2 cups cooked sushi rice
1/4 cup rice wine vinegar
2 tbsp. sugar
2/3 tsp. salt
1 1/2 sheets nori, pre toasted
1/2 avocado, sliced thin
1/2 cucumber, deseeded, cut into matchsticks
1/2 red bell pepper, cut into thick matchsticks
Toasted sesame seeds
2 oz. pickled ginger (garnish)
Dipping Sauce
1 oz. soy sauce
1 tsp. ponzu
1/2 tsp. wasabi powder
1 tsp. hot sauce (optional)
Steps
To make the rice
- In saucepan over medium flame, mix vinegar, sugar and salt until they dissolve. Add to warm rice in a non-reactive bowl.
- Mix gently so the rice does not mash.
- Set aside. Cover rice when not in use so it doesn’t dry out.
To make the sushi
- Prep all vegetables.
- On a plastic wrapped sushi mat, lay out ½ sheet of nori with the rough side up. Form a rice ball and place rice on the mat starting from one end of the nori. The size of rice should be just a little larger than a lemon in your palm.
- Cover nori with an even layer of rice.
- Sprinkle sesame over rice.
- Flip nori with rice so the rice is not touching the mat
- Place vegetables in a line along the length of mat and roll tightly.
- Shape the roll.
- Slice to desired thickness and serve as soon as possible along with soy sauce dip and pickled ginger
Dipping Sauce
- Mix all ingredients together, place in serving bowl.