How to make vegetarian sushi at home. Sushi for vegetarians. Method for preparing vegetarian rolls

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Sushi, or even more correctly “rolls,” is a unique product of Japanese cuisine: healthy, nutritious and very tasty. Unfortunately, the choice of vegetarian rolls in restaurants is often limited. Mostly with cucumber and avocado. We recommend making delicious vegetarian sushi yourself at home. Moreover, everything is not so complicated. The proof of this is the step-by-step photo recipe for sushi rolls, which is located below.

Ingredients

  • sushi rice – 1 tbsp
  • sesame – 8 tablespoons
  • nori seaweed – 8-10 pcs.
  • cucumber – 2 pcs.
  • lettuce leaf – 4 pcs.
  • salad pepper – 1 pc.
  • Philadelphia cheese – 1 pack
  • rice vinegar – 4 tablespoons (can be replaced with apple or wine vinegar)
  • wasabi – 2 teaspoons
  • soy sauce + wasabi– for serving

Tools

  • Bamboo mat for rolling rolls
  • Dostochka
  • Sharp knife
  • Table-knife

Instructions for preparing sushi rolls

  • – it should be quite sticky, but not turn into mush. Therefore, it is worth choosing special rice for sushi, but often you should not follow the recipe given on the package. You should cook it like this: rinse 1 cup of rice thoroughly with cold water. Place in a saucepan where it will cook and pour in 2 cups of boiling water (precisely boiling water - so that the rice does not turn into porridge). Cook with the lid closed on low heat. At the end, when the rice is almost ready, add 2 tablespoons of vinegar, stir and cook until done. Rice should never be salted; it should be bland, because the rolls will be dipped in soy sauce when served.
  • While the rice is cooking, prepare the filling. Wash all vegetables and dry with a paper towel.
  • Cut cucumbers into lengthwise strips
  • Chop the pepper into thin longitudinal strips
  • Disassemble the salad into sheets, you can cut it lengthwise about 3 cm thick, or you can just tear it with your hands in the process
  • Prepare a place where the rolls will be “spun” - put all the chopped vegetables in different plates, arrange them conveniently around the table, place a bamboo mat in the center, there should also be a wide board on the table (where you will put the rolled rolls), a deep plate half filled with water to which you need to add 2 tablespoons of vinegar and other ingredients (wasabi horseradish mustard). You may also need a table knife and a clean kitchen towel.
  • Cooked rice needs to cool a little so that you can handle it without getting burned. It needs to cool under the closed lid so that it does not dry out. If desired, you can add sesame seeds to the prepared hot rice, so the rolls will turn out even tastier. 6 tablespoons and mix well.
  • When the rice has cooled and everything is ready, you can begin the most interesting process - rolling the rolls themselves.
  • Place a sheet of nori on a bamboo mat (it has two sides - one more shiny, the other less), shiny side down, the wider side parallel to you

  • About three tablespoons of warm rice are laid out on a sheet of nori and distributed over the seaweed along the entire perimeter in width and half in length. You can distribute the rice using your hands; first moisten them in a plate of water so that the rice does not stick; or a table knife. It is sometimes easier for them to work when the rice is still a little hot to touch with their hands. It is necessary to distribute the rice quickly enough, paying special attention to the edge on the left and right - so that there is also rice and filling.
  • Squeeze wasabi into a thin strip onto the distributed and leveled rice.

  • Then place a long lettuce leaf on the rice and spread Philadelphia cheese on it.

  • Next, add cucumbers and lettuce peppers to the filling of future rolls.

  • Holding the filling in front with your fingers, begin to roll the roll - this must be done tightly so that it has a beautiful shape.
  • When the filling is tucked into a circle, you need to slightly moisten the remaining uncovered part of the nori with water and vinegar to improve adhesion.
  • Once again, compact the roll shape tightly using a mat, and place the roll blank on a board to cool. As it cools, the seaweed will “dry out” a little and the roll will become even more densely packed inside.

  • Repeat the same with each nori seaweed while you have rice, the filling can of course be varied. For example, use avocados instead of cucumbers. For vegans, you can replace Philadelphia cheese with soft soy cheese, etc.

  • When all the rolls are rolled, it’s time to cut them. Each “sausage” must be cut into 8 equal parts. To do this, cut the roll in half, connect the halves, and cut them in half. And then cut each one in half again.

  • Place the finished pieces of rolls on a plate and sprinkle with sesame seeds. Your vegetarian rolls are ready!

Of course, the first time your rolls may not turn out to be in perfect shape, but this will not affect the taste. And from the second or third time, preparing sushi rolls at home will be very easy!

I bought a set for making tin rolls here. The son, of course, immediately: “And I want it too!”

I say: “Well, you don’t eat fish! Don’t eat shrimp! Don’t eat cucumber! Hell, you don’t eat anything at all, what are rolls made from, except rice and nori! Figure out for yourself what filling you want to make, I’m not like that.” I know."

The child thought for five minutes and answered: “I want rolls with carrots, broccoli and salad.”

While the rice is cooking, cut out long narrow strips with a more or less square cross-section from the carrots, cut off the very tops of the broccoli - and cook both in a small amount of water for 3-5 minutes from the moment of boiling.

Mix dry sushi vinegar into the finished rice. When you use it, you generally don’t need any other seasonings. Well, in the rice itself, I mean. Soy sauce - separately.

Place the sheet of nori in the mold, shiny side down. Nori sheets are not quite square. So, pay attention, one side of them fits well into the mold, and the other has a little extra. You need to lay it in the direction in which the nori fits without folds. Immediately lay the bottom half with rice and compact it.

Using the back of the tamper, press a groove into the compacted rice and fill it with Philadelphia cheese.

Dip carrots (or, conversely, broccoli) into Philadelphia. We poke it directly so that it drowns.

Let the second layer be a layer of broccoli.

Well, and on top are strips of lettuce, from which the thick central white vein has been torn out.

Cover the filling with the second half of the rice.

After wetting one side of the nori, glue its edges together so that it completely covers the rice.

Press the molding lid on top.

The knife for cutting rolls must be perfectly sharp. Before each cut, it should be moistened with liquid. Under no circumstances should you press with a knife. In order to cut nori, characteristic sawing movements are used, i.e. you seem to lightly scrape the blade along the surface of the nori until you feel that it has cut through this dense layer. Then the knife goes through the rice easily.

We serve vegetarian rolls, of course, with soy sauce, because we don’t have anything salty there. You can also have wasabi with pickled ginger, but there’s absolutely no way without soy!

It is very important to choose the right quality ingredients. It’s better to buy Japanese rice, it will definitely stick together and prevent your rolls from falling apart. And don’t forget to stock up on a bamboo rolling mat in advance.

Ingredients:

For rice:

  • Rice - 2 glasses without a slide;
  • Rice vinegar - 50ml;
  • Nori seaweed;
  • Sugar – 30 gr.;
  • Salt -10 gr.

For fillings:

Since our recipe is vegan, the choice of toppings is not that great. But you can still show your imagination. You can experiment with rolls as much as you like, combining the filling, especially vegan ones - vegetables are usually combined with any product, as well as with each other. So, we offer you a choice of the following fillings:

  • Yasai maki: avocado, cucumber, tomato and sweet bell pepper;
  • Rolls with cucumber and dill;
  • Rolls with baked eggplants and tomatoes;
  • Rolls with mushrooms;
  • Rolls with boiled carrots and beets

Cooking method:

  1. We wash the rice in cold water several times, pour it into a saucepan and pour 0.5 liters. water. Place on high heat, and when the water boils, reduce the heat and leave to cook for 15-20 minutes. Then turn off the stove and leave the rice in the pan with the lid closed for another 20 minutes.
  2. While the rice is cooling, prepare the vinegar mixture. Mix vinegar, sugar and salt and heat on the stove until the sugar and salt dissolve. If we don’t add this mixture to the rice, we’ll just get rice porridge with water, but it’s this secret that gives the rice the same taste that we’re used to when we eat rolls in a cafe.
  3. It is better to place the rice in a ceramic bowl, since in a metal pan the grains of rice will stick to the walls. Add the vinegar mixture and mix well.
  4. Cover the rice with a lid and let it brew for 15-20 minutes.
  5. Now the most crucial moment: we will roll the rolls. There is a secret - the less filling, the easier it is to roll the roll, so roll the first test tube with a minimum of ingredients.
  6. Place a bamboo mat in front of you, so that the fastening ties are at the end farthest from you. Lightly spray the mat with water. Then place a sheet of nori on the mat so that the edge of the sheet and the edge of the mat match. Start placing the rice from the edge closest to you. We puncture the rice along the entire width of the sheet, but only 2/3 of the nori should be filled with rice in length. We will seal the finished roll with this remaining edge. The thickness of the rice layer should ideally be one grain of rice.
  7. Place the filling on the rice. Cut the ingredients in advance into strips with a diameter of 1-1.5 cm, and lay each vegetable in one layer along the entire width of the nori.
  8. Now you can start rolling the roll. We grab the edge of the mat closest to us and roll it a few turns away from us. Roll the nori as tightly and evenly as possible. Lubricate the part of nori that is left without filling with just a little water (like a postage stamp) and seal the resulting roll.

    If you let the finished sausages sit for 15 minutes, the nori will become more pliable and easier to cut.

Ecology of consumption: Recently, sushi and rolls have become very popular among Russians. They can be prepared from rice, seaweed, fresh vegetables and fish

Recently, sushi and rolls have become very popular among Russians. They can be prepared from rice, seaweed, fresh vegetables and fish.

Rolls wrapped in nori seaweed are considered especially tasty. These algae are very rich in vitamins and potassium. Vegetarian rolls can also be prepared at home with the addition of cucumbers, tomatoes, bell peppers and other products. It contains cream cheese, but if you are a lacto-vegetarian or a new vegetarian, this should not bother you.

Vegetarian rolls are perfect for those who are on a diet and want to diversify their menu. The basis of any rolls is rice, which must be properly cooked. It is advisable to use special rice for rolls, which can be purchased in the store. The main thing is to maintain the proportions correctly. There should be 8 cups of water for every 5 cups of rice. Before preparing the rolls, the rice must be thoroughly washed and then dried.

And in order for the rice to be guaranteed to turn out, you need to know 3 main rules. Watch the video!

VEGETARIAN ROLL RECIPE

What do you need:
1 tbsp. short grain rice
8 tbsp. sesame
10 sheets of nori seaweed
2 cucumbers
lettuce leaves
bell pepper
200 g cream cheese
4 tbsp wine or rice vinegar
2 tsp wasabi
soy sauce - to taste

How to make vegetarian rolls:

1. To begin, pour two cups of boiling water over the rice and cook over low heat for about 10 minutes. A minute before the end of cooking, add vinegar, stir and bring everything to readiness.

2. Rinse all vegetables thoroughly and dry with a paper towel. Peel the cucumbers and cut into longitudinal strips. Chop the pepper in the same way.

3. If the rice has already cooled down, you can begin the most interesting part of this culinary process. Place a sheet of nori on a bamboo mat and spread a small amount of rice on it. Then squeeze out the wasabi. Top with lettuce and Philadelphia cheese. Next come cucumbers and lettuce peppers. Now you can begin to carefully roll the roll.

4. Using the same method, make several rolls until you run out of filling. Cut each resulting tube into 8 pieces. Then cut each part in half again. Place the finished vegetarian rolls on a plate and sprinkle with sesame seeds.

5. You can make vegetarian rolls by following a slightly different recipe. The actual cooking method remains the same. Only the cucumbers should be replaced with the same amount of tomatoes and add avocado. These rolls are best served with pickled ginger and soy sauce.

ADVICE

If you want your homemade rolls to be as tasty as the real thing, try placing the rice on a wooden plate after cooking. Wooden utensils are used to quickly evaporate all excess moisture. You can fan the rice to speed up the process. By the way, it is better to mix it with a wooden spatula. In this case, the movements must be quite sharp, otherwise the rice will stick together during the cooking process. And the grains should be well separated from each other. If wooden utensils are not available, you can use a simple cardboard sheet. published

Do you love sushi and rolls?! Most, I'm sure, will answer yes! They have become so popular that they are sometimes ordered more often than pizza or other popular dishes. Even children love rolls. Almost always in any sushi bar there are vegetarian rolls on the menu (this is very pleasing, because people who choose a vegetarian lifestyle can feel more free and comfortable. Some of the disadvantages of vegetarianism, which I described here, disappear, but still traditional fish rolls dominate.

I would like to appeal to all lovers of sushi and rolls, not just vegetarians. Raw fish is very dangerous for our health, it contains a huge amount of worms and other terrible organisms. This is not my imagination, but scientifically proven data. This topic was discussed in great detail by physician Artem Khachatryan, who spoke at. He said that fish are incredibly heavily infected with these microorganisms due to severe pollution of water resources and fish breeding areas. Moreover, heat treatment cannot completely destroy these terrible creatures, this has been proven in scientific experiments. Therefore, fish is a most dangerous product, more dangerous than meat, and even more so raw!!! I urge everyone to be vigilant and perhaps reconsider their eating habits, including Japanese cuisine, which is so popular today.

Vegetarian rolls

I hope I haven't spoiled your appetite too much? After all, we have to prepare delicious vegetarian rolls. For this we need:

- nori seaweed;

Sushi rice or round rice (in this case, regular Kuban round grain rice is used);

Rice vinegar - by the way, if you set yourself the goal of preparing rolls, like in a sushi bar, then rice vinegar must be mixed with sugar in the proportion of 1 liter of vinegar 1 kilogram of sugar, then heating the vinegar with sugar and stirring constantly until the sugar is completely dissolved. The resulting vinegar-sugar mixture adds extra stickiness and a sweet and sour taste to the rice. Looking ahead, I can say that because... we think that’s why we didn’t add anything to the rice at all (neither vinegar nor sugar) and it still turned out delicious :)

Cream cheese, vegans can use tofu soy cheese;

Vegetables: tomato, bell pepper, cucumber, lettuce, you can also use others.

To roll the rolls you will need a bamboo makisa mat.

First you need to boil the required amount of rice. We do not cook it for long, it should be soft, but not turn into porridge. In the case of short grain rice, you need to be very careful, because... this type of rice quickly ceases to be rice and turns into rice porridge :) Add vinegar to the finished rice (in professional sushi bars, ready-made vinegar is added at the rate of 150 grams per 1 kilogram of dry rice, i.e. if you took 2 kilograms for cooking rice, then add 300 grams of vinegar, despite the resulting almost 4 kilograms of steamed rice) and mix thoroughly. The rice should acquire a pleasant sweet and sour taste.

While the rice is cooking, we wash and peel the vegetables, and then cut them into strips as thin as possible - about 0.5 cm thick (clearly visible in the photo).

When all the ingredients are ready, we lay out a bamboo mat and place half a sheet of nori on top, i.e. Take a whole sheet of nori from the package and divide it in half. So, for example, from 5 sheets of nori you will get 10 sausage rolls.

We spread the rice onto the laid out nori with our hands, lightly pressing and leveling it, about 1 cm thick. On one edge we leave an empty space about 2 cm wide, it is necessary for gluing the future roll.

On top of the rice in the middle, we place strips of vegetables lengthwise, such as cucumber, pepper and tomato. When you put the salad, you don’t need to cut it, just roll it up with your hands and put it on the rice.

After you have laid out the filling of the roll, we begin to roll it, to do this we take the bamboo mat by the edge (the one that is closer to us) and cover the filling on top, pressing lightly. This is how we twist the roll, moving forward and pulling the other end to make it tighter. Place the finished roll on a board and cut it.

We cut the finished rolls with a knife dipped in water. Carefully cut each into 6 pieces and place on a plate. This is how beautiful the end result will be!

Rolls are usually served with wasabi and pickled ginger. It's all a matter of your taste. But, for example, wasabi can be replaced with homemade mustard, which can be quickly prepared from dry mustard powder, spices and oil.

So, our delicious vegetarian rolls are ready! I hope you like them. I look forward to your feedback and comments. Share with us how you prepare homemade rolls?!

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