#vegetariansushi

This is a delicious vegetarian sushi roll with tempura vegetables that are golden brown.

Ingredients: 1 cup sushi rice. 2 nori sheets. Assorted tempura vegetables e.g., sweet potato, bell pepper, zucchini. Soy sauce and pickled ginger for serving.

Instructions: Prepare sushi rice according to package instructions. Fry assorted tempura vegetables until crispy and golden brown. Spread rice over nori sheets on a sushi mat. Arrange tempura vegetables in a line along the center of the rice. Roll tightly using the sushi mat, moistening the nori edge to seal. Slice into pieces and serve with soy sauce and pickled ginger.

Prep Time: 35 minutes

Cook Time: 15 minutes

Teriyaki tofu misubi combines the savory flavors of teriyaki-marinated tofu with the traditional sushi rice and seaweed wrap of misubi.

Ingredients: 1 block firm tofu, pressed and sliced into thin rectangles. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 2 tablespoons brown sugar. 1 tablespoon sesame oil. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 2 cups cooked sushi rice. Nori seaweed sheets, cut into strips for wrapping.

Instructions: In a bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger to make the teriyaki sauce. Marinate tofu slices in the teriyaki sauce for at least 30 minutes. In a skillet over medium heat, cook marinated tofu slices until browned and crispy on both sides, about 3-4 minutes per side. Place a sheet of nori on a clean surface. Place a spoonful of sushi rice on the nori and flatten it slightly. Top with a slice of teriyaki tofu. Wrap the nori around the rice and tofu, sealing the edges with a bit of water if necessary. Repeat with remaining ingredients. Slice misubi into bite-sized pieces and serve.

Prep Time: 40 minutes

Cook Time: 10 minutes

Who knew that cucumber could be used to make healthy and refreshing sushi rolls These cucumber sushi rolls are a fun take on regular sushi. They're great for a snack or meal that is both light and filling.

Ingredients: 2 large cucumbers. 1 cup cooked sushi rice. 4 nori seaweed sheets. 1 avocado, thinly sliced. 1/2 cup shredded carrots. 1/2 cup cucumber matchsticks. 1/4 cup pickled ginger. 1/4 cup soy sauce. Wasabi and sesame seeds for garnish.

Instructions: Peel the cucumbers and slice them lengthwise into thin strips using a vegetable peeler. Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori sheet, leaving a 1-inch border at the top. Arrange cucumber strips, avocado slices, shredded carrots, and cucumber matchsticks on top of the rice. Carefully roll the nori sheet into a tight cylinder using the bamboo mat, pressing gently to seal. Repeat with the remaining nori sheets and ingredients. Slice each sushi roll into bite-sized pieces using a sharp knife. Serve with pickled ginger, soy sauce, wasabi, and sesame seeds for garnish.

Prep Time: 20 minutes

Cook Time: 0 minutes

A deconstructed sushi dish featuring tofu, brown rice, and crisp vegetables, tossed in a tangy sesame ginger dressing.

Ingredients: 200g firm tofu, diced. 1 cup cooked brown rice. 2 cups mixed salad greens. 1 carrot, julienned. 1 cucumber, thinly sliced. 2 tablespoons rice vinegar. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 teaspoon grated ginger. 1 teaspoon honey. 1 tablespoon sesame seeds, toasted. 1 avocado, sliced optional.

Instructions: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, ginger, and honey to make the dressing. In a large mixing bowl, combine cooked brown rice, mixed salad greens, carrot, cucumber, and diced tofu. Pour the dressing over the salad and toss gently to coat evenly. Sprinkle toasted sesame seeds on top. Serve the sushi salad with sliced avocado on the side if desired.