Hand-rolled sushi filled with fresh vegetables and rice.
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Nutrition per Serving
Ingredients
Estimated total cost: €11.95 · €1.99/serving
- 1/4 cup unseasoned rice vinegarEst. price €0.25–€0.45
- 1 red bell pepperEst. price €1.00–€2.20
- 1 yellow bell pepperEst. price €1.00–€2.20
- Low-sodium soy sauce for dipping (optional)Est. price €0.00–€0.00
- 4 cups waterEst. price €0.00–€0.01
- 1 carrotEst. price €0.20–€0.60
- 2 3/4 cups short-grain brown riceEst. price €3.50–€5.50
- 1 cucumber, unpeeledEst. price €0.70–€1.50
- 1/2 cup fresh chivesEst. price €0.80–€1.80
- 10 sheets nori (seaweed)Est. price €4.50–€7.50
Steps
- 1Begin by placing the rice in a sieve with large holes and washing it under cold running water until the water runs clear. Remember to shake off any excess water after rinsing.
- 2Start by placing rice and water in a large saucepan. Bring it to a boil over high heat. Once boiling, lower the heat and cover the saucepan. Let it simmer for 40 minutes until the rice becomes tender and absorbs all the water. Take the saucepan off the heat and allow it to sit covered for an additional 10 minutes. Transfer the cooked rice to a bowl, sprinkle rice vinegar over it, then gently mix to incorporate. Let the seasoned rice cool down before using it further in your recipe.
Cultural note
Sushi rolls originated in Japan and have become a popular dish worldwide. Vegetable rice sushi rolls are a modern twist on traditional sushi, catering to vegetarian and health-conscious eaters.
Seasonal note
Vegetable rice sushi rolls can be made year-round, but the freshness of the vegetables is best during spring and summer when bell peppers, carrots, cucumbers, and chives are in season.
Health note
Vegetable rice sushi rolls are a nutritious dish packed with vitamins A, C, K, fiber, and zinc. The low calorie and fat content make it a healthy choice. The fiber in brown rice and vegetables supports digestion.
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