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Vegetarian Sushi
The vegetarian sushi at Saint Clare’s Health System is growing in popularity among customers who prefer plant-based options, says Aatul Jain, chef and retail manager.
Servings
6
6
Cuisine Type
- asian
Menu Part
- Entree
Main Ingredient
- Rice
- Vegetables
Source: Saint Clare’s Health System, Denville, N.J.
The vegetarian sushi at Saint Clare’s Health System is growing in popularity among customers who prefer plant-based options, says Aatul Jain, chef and retail manager. Toasted nori adds an “umami flavor, so you don't ‘miss’ the seafood taste profile!”
Ingredients
2 cups cooked sushi rice
1/4 cup rice wine vinegar
2 tbsp. sugar
2/3 tsp. salt
1 1/2 sheets nori, pre toasted
1/2 avocado, sliced thin
1/2 cucumber, deseeded, cut into matchsticks
1/2 red bell pepper, cut into thick matchsticks
Toasted sesame seeds
2 oz. pickled ginger (garnish)
Dipping Sauce
1 oz. soy sauce
1 tsp. ponzu
1/2 tsp. wasabi powder
1 tsp. hot sauce (optional)
Steps
To make the rice
In saucepan over medium flame, mix vinegar, sugar and salt until they dissolve. Add to warm rice in a non-reactive bowl.
Mix gently so the rice does not mash.
Set aside. Cover rice when not in use so it doesn’t dry out.
To make the sushi
Prep all vegetables.
On a plastic wrapped sushi mat, lay out ½ sheet of nori with the rough side up. Form a rice ball and place rice on the mat starting from one end of the nori. The size of rice should be just a little larger than a lemon in your palm.
Cover nori with an even layer of rice.
Sprinkle sesame over rice.
Flip nori with rice so the rice is not touching the mat
Place vegetables in a line along the length of mat and roll tightly.
Shape the roll.
Slice to desired thickness and serve as soon as possible along with soy sauce dip and pickled ginger
Dipping Sauce
Mix all ingredients together, place in serving bowl.
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