Sushi rolls are a healthy and delicious option for lovers of Japanese cuisine. Add brown rice and a variety of fresh vegetables, and they provide a nutritious twist on traditional sushi. So here is my vegetable sushi rolls with brown rice recipe!
This recipe is simple to follow and perfect for a light meal or snack. You can customize the fillings based on your preferences or seasonal vegetables.
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Ingredients for Vegetable Sushi Rolls
Creating vibrant vegetable sushi rolls starts with selecting fresh ingredients. The foundation is brown sushi rice, which adds a nutty flavor and chewy texture. You’ll need a cup of this rice, along with water to cook it properly.
For seasoning, rice vinegar, sugar, and salt are essential to enhance the rice’s taste. The colorful fillings include half a cucumber, half a bell pepper, and one avocado, all sliced into thin strips. Don’t forget the nori sheets that hold everything together, and prepare some soy sauce for dipping, along with pickled ginger for an extra zing.
Preparation Steps
Begin by rinsing the brown sushi rice under cold water until the water runs clear. This step is crucial for achieving the right texture. Combine the rinsed rice with water in a pot, bring it to a boil, then reduce the heat and let it simmer until tender.
While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is cooked and slightly cooled, stir in the vinegar mixture to season it perfectly.
Assembling the Rolls
Once your rice is ready and cooled to room temperature, it’s time to assemble the rolls. Lay a sheet of nori on a bamboo sushi mat or a clean surface. Wet your hands to prevent sticking, then spread a thin layer of seasoned rice over the nori, leaving a one-inch border at the top.
Next, arrange your colorful vegetable strips in a line across the center of the rice. This is where you can get creative with the arrangement to make your rolls visually appealing.
Rolling Technique
To roll the sushi, start from the bottom and carefully lift the mat, rolling the sushi away from you. Press gently to keep the roll tight, and use the mat to shape it as you go. Once you reach the edge, seal it with a little water to ensure it stays closed.
After rolling, let the sushi rest for a minute before slicing. This helps the roll hold its shape better when cut.
Slicing and Serving
Using a sharp knife, slice the roll into bite-sized pieces. A clean cut is essential for presenting the vibrant fillings beautifully. Arrange the slices on a wooden platter for an inviting display.
Serve your sushi rolls with a small dish of soy sauce for dipping and garnish with pickled ginger. This adds a touch of elegance to your presentation and enhances the overall flavor experience.
Nutrition and Enjoyment
These vegetable sushi rolls are not just visually appealing; they are also nutritious. Each roll contains approximately 180 calories, with a balance of carbohydrates, protein, and healthy fats. This makes them a perfect choice for a light meal or snack.
Experiment with different vegetables based on what’s in season or your personal preferences. The versatility of this recipe allows for endless combinations, ensuring that every plate is unique and delightful.
CLICK HERE to check out the best-selling sushi-making kit on Amazon.
Easy Vegetable Sushi Rolls Recipe
These sushi rolls feature seasoned brown rice wrapped around colorful vegetables like cucumber, bell pepper, and avocado. The recipe takes about 45 minutes from start to finish and makes 4 rolls.
Ingredients
- 1 cup brown sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 sheets nori (seaweed)
- 1/2 cucumber, julienned
- 1/2 bell pepper, julienned
- 1 avocado, sliced
- Soy sauce for dipping
- Pickled ginger and wasabi for serving (optional)
Instructions
- Cook the Rice: Rinse the brown sushi rice under cold water until the water runs clear. Combine the rice and water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender. Let it cool slightly.
- Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked rice and let it cool to room temperature.
- Prepare the Fillings: While the rice cools, prepare the vegetables by cutting them into thin strips.
- Assemble the Sushi Rolls: Place a sheet of nori on a bamboo sushi mat or a clean surface. Wet your hands to prevent sticking, then spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Arrange the vegetables in a line across the center of the rice.
- Roll the Sushi: Starting from the bottom, carefully roll the sushi away from you, pressing gently to keep it tight. Use the mat to help shape the roll. Seal the edge with a little water.
- Slice and Serve: Using a sharp knife, slice the roll into bite-sized pieces. Serve with soy sauce, pickled ginger, and wasabi if desired.
CLICK HERE to check out the best-selling sushi-making kit on Amazon.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 rolls
- Calories: 180kcal
- Fat: 5g
- Protein: 6g
- Carbohydrates: 30g
This recipe is part of my 33 Simple Flat Belly Lunch Ideas for a Healthier You. Just click that link to see all the amazing options!
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