The Pioneer Woman Tasty Kitchen
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Veggie Sushi Rolls

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Level: Intermediate

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Description

These veggie sushi rolls are filled with carrot and purple cabbage slaw, made with vegan mayo, cucumber and avocado. Super delicious and super fun to make.

Ingredients

  • FOR THE SUSHI RICE:
  • 1-½ cup Sushi Rice
  • 2-¼ cups Water
  • 3 Tablespoons Sushi Seasoning
  • FOR THE SLAW:
  • ¼ cups Soy Milk
  • 1 teaspoon Dijon Mustard
  • ¾ cups Vegetable Oil
  • 1 Tablespoon Rice Wine Vinegar
  • 1 pinch Salt
  • 1 whole Carrot
  • 150 grams Grated Purple Cabbage
  • FOR THE ROLLS:
  • ½  Avocado
  • ¼  Lemon
  • ½  Cucumber
  • 5  Sheets Nori
  • Soy Sauce, To Serve

Preparation

For the sushi rice:
Put rice in a sieve or colander, then rinse under cold running water for about half a minute just to get rid of some of the starch. Transfer to a pot. Add water to the pot and bring to the boil. Once boiling, turn heat down, cover with a lid and gently simmer for 20 minutes.

Once rice is done, transfer to a plate or platter (something you can spread the rice out onto). Add sushi vinegar and stir through. Leave rice for about 1 hour to cool down to room temperature. Do not put in the fridge as that can wreck the structure of the rice.

For the slaw:
Meanwhile, set up an electric beater. Put soy milk and Dijon mustard in a large bowl, and then mix to combine. Start beating with the electric beater and slowly add vegetable oil while beating (do not add the vegetable oil too quickly). Once all the oil is added and mixture has thickened, add rice wine vinegar and season to taste with salt.

Peel and grate carrot/s. Mix half of the vegan mayo with the purple cabbage and remaining half with the grated carrot.

Remove the pit of the avocado and peel. Slice thinly, then squeeze some lemon juice over to prevent avocado from turning brown.

Cut cucumber in half. Remove the center core with a spoon,, then slice into matchsticks. Set aside.

Get all of your ingredients ready and organised for rolling the sushi. Have a bowl of water to moisten your hands.

Lay sushi roller out flat, then put one nori sheet on top with the shiny side facing down. Lightly wet your hands with water so that the rice doesn’t stick to them. Pick up some rice and put on the nori, then flatten out the rice neatly and evenly, making sure you leave about 2 inches of the nori uncovered on the far side. (Be careful to not make the layer of rice too thick.)

Put a line of cucumber, a line of sliced avocado, and a thin line of cabbage slaw and carrot slaw on the rice.

Use the bamboo roller to slowly roll the sushi. Be a bit firm but not too firm. Keep an eye on the sushi to make sure it is neatly and evenly rolled (watch the video in the post if you are confused with this step.).

Once rolled, use a sharp knife to cut sushi rolls into inch-thick slices. Don’t push down when you cut, use the length of the knife.

Serve with a little ramekin of soy sauce and enjoy!

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