1cupsmall or medium grain white riceNote: See post for black rice instructions.
1 cup+ 1 tbspwater
2tablespoonseasoned rice vinegar
1teaspoon1 tsp salt
Vegetable Sushi Roll
1sheetnori (seaweed paper)
½ - 1teaspoonwhite or black sesame seeds
¼cupvegetables of choice – cut into match sticks
pickled ginger (optional)
wasabi (optional)
Instructions
White Sushi Rice (Note: See post for black rice instructions)
Rinse the rice in a fine mesh strainer to remove excess starch (water should run clean). Shake off excess water.
Add rinsed rice and salt to instant pot.
Add water.
Add 1 teaspoon salt.
Cook on instant pot high pressure setting for 6 minutes (with full natural release).
Transfer rice to bowl.
Add rice vinegar evenly over rice.
Gently fold rice to incorporate rice vinegar, be careful not to smash rice.
Vegetable Sushi Roll - Regular Roll (Norion outside and rice on inside)
Cover a bamboo sushi rolling mat with plastic wrap.
Place a sheet of nori on the mat.
Dip hands in water and clap to remove excess water. It helps to keep small bowl of water near you and a towel.
Spread a layer of rice across the nori. You will use about 1 cup cooked rice per full nori sheet.
Cover nori to all edges leaving 1 inch margin on top edge.
Dip hands in water if they get too sticky.
Use bamboo mat to lift edges up and over filling.
Use fingers to tuck roll
Tuck mat tightly into roll shape so only nori with no rice is exposed, pull back and tighten.
Move mat and shape roll, repeat squeeze and shape.
Slice and wipe with wet towel after each slice to prevent knife from getting too sticky.
Cut in half and then each half into 3 segments.
Vegetable Sushi Roll - REVERSE Roll (Rice on outside,nori on inside)
Cover a bamboo sushi rolling mat with plastic wrap.
Place a sheet of nori on the mat.
Dip hands in water and clap to remove excess water. It helps to keep small bowl of water near you and a towel.
Spread a layer of rice across the nori. You will use about 1 cup cooked rice per full nori sheet.
Spread rice over whole surface of nori (no gap).
Then sprinkle with sesame seeds.
Flip nori over (rice side down, nori up).
Continue with above steps in “Regular Roll” section.
Notes
Vegetable Sushi Roll Types
Vegan Sushi Eel Roll: Cucumber, avocado, red bell pepper, drizzle with eel sauce
Avocado Cucumber Roll: Cucumber and avocado
Avocado Roll: Avocado
Black Rice Sushi: Pickled vegetables (choice of pickled beets or carrots), cucumber, jicama, red or yellow bell pepper
Sweet and Spicy Sushi Roll: Your choice of vegetables, top with a jalapeno and raspberry jam.
Sweet Potato Roll Sushi (with bang bang sauce or spicy Sriracha mayo): Roasted sweet potato and topped with spicy Sriracha mayo or bang bang sauce
Dragon roll sushi: Roasted sweet potato and cucumber inside, sliced avocado on the outside (layer on top).
Vegetable sushi roll: Red, white or black rice with pickled vegetables of choice.
Vegan Sushi Modifications: Omit bang bang sauce or spicy Sriracha mayo. You can also make bang bang sauce or spicy Sriracha mayo with vegan mayonnaise.Black Rice: See post for Forbidden Black Rice Cooking Instructions