Vegetable Sushi
Vegetable Sushi

Photo Credit

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This Recipe

  • Skill Level: Advanced
  • Serves: 4
  • Start to Finish: Less than 2 hours
  • Prep: 1 hour
  • Cook: 20 minutes

Nutrition Facts

Amount per serving:
Total Calories: 275
  • 386mg Sodium
  • 59g Carbs
  • 4g Fiber
  • 1g Fat
  • 0g Saturated Fat
  • 4g Sugars
  • 9g Protein
  • 47mg Calcium
  • 5mg Iron


  • 1 1/4 cups sushi or short-grain rice
  • 1 2/3 cups water
  • 1 tablespoon rice vinegar (or mild, white wine vinegar)
  • 1 package nori* (pressed seaweed sheet, thinly-sliced)
  • 1 cucumber, peeled and sliced
  • 2 large carrots, peeled
  • 1 bunch green onions
  • 1 tablespoon wasabi paste*
  • Dash paprika
  • Salt and freshly ground pepper to taste



1. Toast rice in a saucepan over medium heat for 8 minutes, stirring constantly so it doesn't change color. Season with pepper. Add water, cover pot, and cook rice for 12-15 minutes without lifting the lid. Turn off the stove and let the rice stand on the burner for 5 minutes, covered. Remove from stove. Let stand, covered, until cool. Season with salt to taste. Stir in rice vinegar.
2. Spread out the nori sheets on a large cutting board with a kitchen towel or bamboo mats underneath. Leave a 1-inch border on each end. Arrange rice on top of sheets and pat it smooth. Arrange cucumber, carrots, and green onions in a strip down the center of the rice. Spread with wasabi; sprinkle with paprika and sea salt.
3. Using a kitchen towel or bamboo mat, wrap the nori sheet around the filling and press it firmly into a roll. Slice the rolls crosswise with a very sharp knife, dipping the knife in cold water between the cuts.


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