Vegetarian California Rolls Sushi Food

VEGETARIAN "SUSHI" ROLLS

Steps:

• Rinse rice well and bring to a boil with 1 cup water and 1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy saucepan, then reduce heat to very low and simmer, tightly covered, until water is absorbed, about 40 minutes. Remove from heat and let rice stand, covered, 10 minutes.
• While rice is standing, stir together vinegar and remaining teaspoon soy sauce.
• Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass) and sprinkle with vinegar mixture, tossing gently with a large spoon to combine. Cool rice, tossing occasionally, about 15 minutes.
• Stir together wasabi and remaining teaspoon water to form a stiff paste. Let stand at least 15 minutes (to allow flavors to develop).
• Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press half of rice (about 3/4 cup) onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you.
• Arrange half of cucumber in an even strip horizontally across rice, starting 1 inch from side nearest you. (You may need to cut pieces to fit from side to side.) Arrange half of carrot just above cucumber in same manner. Peel avocado half and cut lengthwise into thin slices, then arrange half of slices just above carrot in same manner. Repeat with radish sprouts, letting some sprout tops extend beyond edge.
• Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten. (Nori border will still be flat on mat.) Open mat and roll log forward to seal with nori border. (Moisture from rice will seal roll.) Transfer roll, seam side down, to a cutting board. Make second log in same manner, then cut each log crosswise into 6 pieces with a wet thin-bladed knife. Serve with wasabi paste, soy sauce, and ginger.

HOMEMADE VEGETARIAN SUSHI ROLLS

Steps:

• Slice cucumber into wide, flat pieces and blot with a paper towel to dry.
• Lay cucumber slices flat on a work surface, slightly overlapping each piece. Place nori sheet on top and arrange bell pepper and carrot slices along the edge that is closest to you. Gently roll the sushi, slice into 6 pieces, and top with avocado slices.

VEGETARIAN CALIFORNIA ROLLS (SUSHI)

Steps:

• Prepare the sushi rice according to package instructions (I use a rice cooker - fool proof).
• Prepare your veggies while the rice is cooking.
• Once the rice is done put it in a bowl and season to taste with rice vinegar and sugar - the mixture should be pleasantly sweet and sour. Spread up the edges of the bowl to cool for a couple of minutes.
• Lay down a nori sheet on a rolling mat. Using a spoon dipped in water spread the rice (min. 1/2 in / 1.5 cm thick) on the nori leaving a strip of about 2 in / 5cm at the far side of the sheet facing away from you.
• Use a teaspoon to spread some plum sauce down the middle of the rice. Top with 1-2 slices of cucumber, carrots, avocado and green onion each depending on size of the veggies you cut (they need to spread all along the middle of the rice from end to end).
• Using your mat roll up the nori pressing down with your hands as you roll to keep the roll firm.
• Set the rolls on a plate with the bare strip of nori facing down. The moisture from the rice will seal the rolls. Let sit to firm up.
• Using a sharp knife cut the ends of the rolls and eat immediately ; )
• Cut the rest of the rolls into neat bite sized pieces and serve with the wasabi and pickled ginger and soy sauce for dipping - you may want to let your guests decide on how much wasabi to use, especially if they are French : ).

VEGETARIAN QUINOA SUSHI ROLLS

Steps:

• Bring 4 cups water to a boil in a medium saucepan. Add the quinoa, reduce the heat to a simmer and cook until the pan is dry and the quinoa is tender and sticky like sushi rice, about 30 minutes. Remove from the heat, drain and mix with 1 tablespoon of the vinegar, 1 of the teaspoon shoyu and 2 teaspoons of the brown rice syrup. Set aside until ready to assemble.
• Combine the gochujang, 2 tablespoons of the shoyu, the remaining 1 tablespoon vinegar and the remaining 2 teaspoons brown rice syrup in a small bowl. Remove 1 tablespoon of the marinade for the dipping sauce and set aside.
• Lay the tofu flat. Cut off one-third of the tofu block and reserve for another use. Turn the remaining block on its side, cut it into 3 slices and place in a small glass baking dish. Spoon the marinade all over the tofu. Cover and refrigerate for 30 minutes (or overnight).
• Cut each tofu slice into 4 planks, for a total of 12. Cut the avocado into 1/4-inch strips and coat with the lime juice to prevent it from browning. Cut the cucumber into thirds, then standing each vertically, slice two 1/4-inch planks off the sides and discard the middle with the seeds. Cut each plank into 4 thin strips.
• Place a sheet of nori on a dry surface and evenly spread 1/2 cup quinoa over it, leaving a 1-inch border at the top. Sprinkle 1 teaspoon of the sesame seeds over the quinoa. Lay 2 pieces of tofu, 3 avocado slices and 4 cucumber strips in a straight horizontal line at the end closest to you. With dry hands, roll the nori sheet away from you, tightening as you go. As you reach the border at the top, dab your fingertip in water and moisten the top edge of nori to seal the roll. Using a sharp knife, cut into 6 equal pieces. Repeat to make 5 more rolls.
• Make a dipping sauce by combining the reserved 1 tablespoon marinade with the remaining 2 tablespoons shoyu. Serve the sushi rolls with the dipping sauce.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

VEGETARIAN HAND ROLLED SUSHI (TEMAKI)

Steps:

• Place a half sheet of nori horizontally in front of you on your mat. Place rice on left third of nori, leaving border of nori all around. Place filling ingredients vertically across middle of rice. Fold near corner of nori over to begin folding into cone shape. Continue to roll until cone is formed.
• Serve with pickled ginger, wasabi and soy sauce as condiments.
• Rinse rice in water until the water runs clear and then drain in a colander for 1 hour. Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water. Over medium heat, cover and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes. Reduce heat to low and cook for about 15 minutes, or until water has been absorbed. Remove from the heat, remove lid, and place a towel over pot. Replace lid and let stand for 10 to 15 minutes.
• While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool.
• Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon). Run the spatula through the rice in slicing motions to separate the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the rice should not be mushy. If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures.
• Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day.