Vegetarian Sushi Roll Recipe – Detoxification

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Vegetarian Sushi Roll Recipe – Detoxification

If you like sushi but don’t like raw fish, this vegetarian sushi recipe is for you. It’s easier to make than the traditional version, especially if you try my vegetarian variation below.

Sushi is made with corn macaroni and roasted red peppers.

The ingredients you need

Instead of fish, these vegetarian sushi rolls rely on roasted red pepper for a similar texture. Paired with creamy avocado and crunchy cucumber, there are a variety of colors and flavors inside!

Speaking of rice, you have a choice. You can season with classic sushi rice and season with rice vinegar. However, after more than a decade of progress, my family agreed These taste better when you use Jicama Rice.

Nori sheets, Jicama, avocado, roasted red peppers and ginger mark on a white surface.

jicama rice is peeled and chopped jicama (root vegetables), pulsed briefly in a food processor. You don’t have to cook, but it works best in sushi if you wrung the excess liquid out with a thin napkin.

You also need the Nori sheets (seaweed paper) of the toast and the ingredients for the dip sauce, such as tamari (gluten-free soy sauce) and fresh ginger.

How to Make the Best Vegetarian Sushi

First prepare the rice. If you are preparing classic sushi rice, follow the instructions on the packaging. Rinse the short grain rice with a fine mesh until transparent, then transfer to a small pot and cover 1 cup of fresh water with 1.5 cups of fresh water.

The sushi rice is rinsed in a small pot and cooked.

Bring the liquid to a boil, cover with a lid, then lower the heat and cook on low heat for 20 minutes. Once the timer is out, remove the pan from the heat, but cover it for 10 minutes.

This will prevent the rice from burning or sticking to the pan. Season the rice with two tablespoons of rice vinegar and set aside to cool.

Also, you can prepare Jicama Rice for this sushi. It’s faster because there is no need to cook. First peel the jicama and then cut it into small pieces.

Add large chunks to the food processor with S blue. Secure the lid and pulse a few times until the jicama has a rice-like texture.

Transfer the grain-free rice to a thin napkin and squeeze the excess water out of the sink. The rice is ready to use immediately.

Jicama rice is used with a towel and squeeze out the moisture.

Next, prepare sushi vegetables. Cut cucumbers, avocado, roasted red peppers and carrots into thin strips with a sharp knife. (Julienne or vegetarian skinder will give you the thinnest results for carrots.)

Place the toasted red pepper slices into a bowl and drizzle with Sriracha (about a tablespoon). Stir well so that they coat evenly. This will be your “spicy tuna” alternative in vegetarian sushi.

Slice vegetables and roasted red peppers in a bowl with sriracha.

Put a Nori on a bamboo sushi pad and prepare a vegetable sushi roll. The thread in Nori should be consistent with the string in the sushi pad. (These lines should be perpendicular to you.)

Fill the lower 2/3 of the Nori with flat rice. Then top with slices of avocado, plenty of spicy red bell slices, cucumbers and carrots. For a guide to amount and placement, see the photo examples in this article.

Add vegetables to the nori on bamboo sushi pad.

To roll sushi, start at the bottom of the bamboo pad and roll up so that the sushi is wrapped as tightly as possible. When you reach the top of the sushi, dip your fingers in a bowl of water and wet the last inch of sushi paper. This will act as a “glue” to help close the roll.

After closing the sushi roll, transfer it to the cutting board. Use a sharp knife to cut the roll into pieces about 1 inch. If your knife isn’t sharp enough, it won’t cut the roll cleanly.

In this case, there must be a very sharp knife.

Sushi slice the slice plate and dip it in tamari sauce.

Sprinkle sesame seeds over sushi if you like and serve with mustard, pickled ginger, or your favorite dip. My favorite dip is a small bowl of stamari, plus freshly ground ginger.

Repeat the sushi rolls as needed. I usually make one or two full rolls per person, depending on the service you intend to provide, such as a green salad with carrot ginger seasoning.

Want to skip the scrolling process?

Change to a vegan sushi bowl with creamy sriracha sauce.

Looking for more recipe ideas? Next, try my vegan orange chicken, Asian coleslaw or vegetarian sriracha mayonnaise.

Vegetarian Sushi

1 Medium Jicama (or 1 cup of sushi rice)
2 to 3 Roasted red pepper cut into thin slices
1 spoon Sriracha
½ avocado Cut into thin slices
1 carrot cut into thin slices (optional)
½ cucumber cut into thin slices
2 to 3 Nori bed linen

Dipping sauce

2 spoon Tamari (gluten-free soy sauce)
½ inch Fresh ginger chopped

To prepare the uncooked rice, peel the jicama and cut it into large pieces. Transfer these to the bowl of the food processor. Secure the lid and pulse briefly until Jicama has a rice-like texture.
Transfer the riced jicama to a thin napkin and squeeze as much excess water as possible from the vegetarian rice. (You can collect the juice into a bowl or drain it on the sink.) Once the excess moisture is removed, you can use the rice without cooking. notes: If you prefer to use sushi rice, cook according to the instructions on the package.
To create a spicy “tuna” alternative, add thinly sliced roasted red peppers to a small bowl. Add Sriracha and stir well, then set aside.
Place a Norri on a bamboo rolling pad. The lines in Nori should be perpendicular to you (usually they are parallel to the strings in your bamboo mat). Fill the lower 2/3 of the Nori with flat rice.
Add horizontal single layer of avocado to the top of the rice. (If you’re new to sushi rolling, see the photos for reference!) Then add a layer of spicy roasted red peppers, along with some thinly sliced carrots and cucumbers. I prefer to have more avocados and red peppers in the rolls than other vegetables, but you can customize them to your liking.
The last step is to roll them up. Starting from the bottom of the roll, roll the bottom onto the vegetables with a bamboo pad and tuck it tightly into the cattle nori. Once scrolling and moving, you may no longer need a mat. Almost rolled the Nori all the way, leaving about an inch of Nori on the top. Wet your fingers and add some water to the last part. This will help seal the roll when you finish rolling up. If necessary, use water again to completely seal the roll.
Transfer the roll to the cutting board and use a very sharp knife to cut the roll into pieces. Each sushi roll will get 6 to 8 pieces. Repeat the process with remaining Nori sheets and sliced vegetables. Mix these rolls with light tortillas with freshly chopped ginger and serve them immediately. Their taste is irresistible! The remaining sushi rolls can be stored in an airtight container in the refrigerator for up to 4 days.

Nutritional information is used for the entire sushi roll (before cutting it into pieces), assuming you distribute these suggested vegetables between two Nori sheets. (Diming sauce is omitted, as you probably won’t use it all.) This information is calculated automatically, so this is just an estimate, not a guarantee.
Want more protein? Try using baked tofu as a filling, or even edamame!