#veggiesushi

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

This kid-friendly veggie sushi recipe is a fun and healthy way to introduce children to Japanese cuisine. Packed with colorful vegetables, it's easy to make and customize according to your child's preferences.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Nori seaweed sheets. Assorted vegetables carrots, cucumber, avocado. Soy sauce and pickled ginger, for serving.

Instructions: Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker and cook according to manufacturer's instructions. In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Let cool. Spread cooked rice onto a flat surface and sprinkle vinegar mixture over rice. Mix gently. Place a nori sheet on a bamboo sushi mat. Spread a thin layer of rice evenly over the nori, leaving a small border. Arrange thinly sliced vegetables in a line along the edge of the rice. Roll the sushi tightly using the bamboo mat, sealing the edge with a little water. Slice the sushi roll into bite-sized pieces using a sharp knife. Serve with soy sauce and pickled ginger.

Prep Time: 30 minutes

Cook Time: 20 minutes

Quinoa veggie sushi is a nutritious and delicious alternative to traditional sushi, packed with fiber, vitamins, and minerals. The combination of fluffy quinoa, creamy avocado, and crunchy vegetables wrapped in nori creates a satisfying bite that will leave you craving for more.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 4 nori seaweed sheets. 1 avocado, thinly sliced. 1 cucumber, julienned. 1 carrot, julienned. 1 bell pepper, thinly sliced. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Bring water to a boil in a medium-sized pot. Turn down the heat, add the quinoa, cover, and simmer for 15 to 20 minutes, until the quinoa is cooked and the water is absorbed. Take it off the heat and let it cool down. Put rice vinegar, sugar, and salt in a small saucepan and mix them together. Low-level heat until the sugar and salt are gone. Take it off the heat and let it cool down. After the quinoa and vinegar mix has cooled, mix them together. On a bamboo sushi mat, put a sheet of nori. Put a thin layer of the quinoa mixture on top of the nori, making sure to leave a little space around the edges. On top of the quinoa, put slices of avocado, cucumber, carrot, and bell pepper. Use the bamboo mat to roll the sushi up tightly, and use a little water to seal the edge. Do it again with the rest of the nori sheets and filling. Use a sharp knife to cut the sushi rolls into small pieces that are easy to eat. Soy sauce, pickled ginger, and wasabi should be served with it.

Prep Time: 25 minutes

Cook Time: 20 minutes

Thinly sliced zucchini is used instead of rice in this keto-friendly take on traditional sushi. This recipe is great for people on a low-carb or ketogenic diet because it is full of fresh vegetables and tasty flavors.

Ingredients: 2 large zucchinis, thinly sliced lengthwise. 1 avocado, sliced. 1/2 cucumber, julienned. 1/2 red bell pepper, thinly sliced. 1/4 cup shredded carrots. 2 tbsp rice vinegar. 1 tbsp sesame oil. 1 tbsp soy sauce or tamari. 1 tsp sesame seeds. Salt and pepper to taste. Nori sheets optional.

Instructions: Add soy sauce, sesame oil, salt, pepper, and sesame seeds to a small bowl. Spread the zucchini slices out on a flat surface and brush them lightly with the vinegar mix. On top of each zucchini slice, put a slice of avocado, a bell pepper, a cucumber, and some shredded carrots. Make sushi rolls out of the zucchini slices by carefully rolling them up. If you're using nori sheets, wrap the rolls in them. Do it again with the rest of the ingredients. Cut the rolls into small pieces that you can easily eat. If you want, you can serve it with extra soy sauce or tamari to dip it in.

Prep Time: 15 minutes

Cook Time: 0 minutes