Recipes Cuisine Asian Vegetarian Sushi 4.0 (9) 3 Reviews 4 Photos My family has never really warmed to traditional sushi, so we created our own western spin. Truthfully the vegetables are fairly interchangeable, just go with what you like. Also it's easy to add nori (seaweed) if you enjoy it. Submitted by greet Updated on October 18, 2022 Save Rate Print Share Trending Videos Close this video player 4 4 4 Prep Time: 45 mins Cook Time: 15 mins Additional Time: 10 mins Total Time: 1 hr 10 mins Servings: 4 Yield: 4 sushi rolls Jump to Nutrition Facts Ingredients 1 ½ cups uncooked short-grain white rice 1 ½ cups water ⅓ cup red wine vinegar 2 teaspoons white sugar 1 teaspoon salt ½ avocado - peeled, pitted, and thinly sliced 1 teaspoon lemon juice ¼ cup sesame seeds, or as needed ½ cucumber - peeled, seeded, and cut into matchsticks ½ green bell pepper, seeded and cut into matchsticks ½ zucchini, cut into matchsticks Directions Place rice and water in a saucepan over high heat, bring to a boil, and reduce heat to very low. Cover with a tight-fitting lid and simmer rice until water is absorbed, about 15 minutes. Remove rice from heat and allow to stand covered for 10 minutes. Mix red wine vinegar, sugar, and salt in a bowl until sugar has dissolved. Fluff rice with a fork and transfer into a large bowl; pour vinegar mixture into the rice and stir to coat rice. Spread rice out onto a large piece of parchment paper and fan the rice until cool. Cover rice with damp paper towels. Sprinkle avocado slices with lemon juice in a bowl. Spread a thin layer of sesame seeds onto a sushi mat. Pick up about half a cup of cooled rice and place onto sushi mat in an even layer. Place 1/4 of the cucumber, avocado slices, bell pepper, and zucchini in a line down the middle of the rice. Pick up the edge of the sushi mat, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with remaining ingredients to made 4 rolls. Place rolls on a serving plate, slice into 6 or 8 pieces per roll, and cover with damp paper towels until serving time. I Made It Print Nutrition Facts (per serving) 385 Calories 9g Fat 70g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 385 % Daily Value * Total Fat 9g 11% Saturated Fat 1g 7% Sodium 590mg 26% Total Carbohydrate 70g 25% Dietary Fiber 5g 19% Total Sugars 4g Protein 8g 15% Vitamin C 19mg 21% Calcium 106mg 8% Iron 5mg 27% Potassium 361mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved