Vegetarian Sushi Recipes

Delicious and Healthy Vegetarian Sushi Recipes

By Ann Martin

With the start of the New Year, many of us want to make self improvements - change the way we eat, increase our level of physical activity and overall lead a healthier lifestyle. Sometimes it can be quite difficult to get started with these self improvements after being wrapped up in the holiday chaos for a few months, so we may need some inspiration. Focus on diet first. By increasing the amount of fruits and vegetables we consume will help increase our energy levels. When we have more energy, everything is possible. To kick start a healthier diet, here are some delicious and healthy vegetarian sushi recipes. Not only are these recipes packed with nutrients, you are creating you very own work of art that you can eat!

Vegetarian Hand Rolled Sushi
Ingredients:

• sushi rice, recipe follows
• Nori

Possible filling ingredients:

• carrot, julienned
• orange and red bell peppers, julienned
• cucumber, julienned
• asparagus
• avocado
• scallions, julienned

Garnishes:

• Black sesame seeds
• White sesame seeds
• Black sesame seeds/salt combination

Directions:
Place a half sheet of nori horizontally in front of you on your mat. Place rice on left third of nori, leaving border of nori all around. Place filling ingredients vertically across middle of rice. Fold near corner of nori over to begin folding into cone shape. Continue to roll until cone is formed.

Serve with pickled ginger, wasabi and soy sauce as condiments.

Direction for Sushi Rice (c. Television Food Network, G.P.):

• 3 1/3 cups short grain rice
• 4 cups water, plus 1/4 cup water
• 6 tablespoons rice vinegar
• 5 tablespoons sugar
• 3 teaspoons salt

Rinse rice in water until the water runs clear and then drain in a colander for 1 hour. Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water. Over medium heat, cover and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes. Reduce heat to low and cook for about 15 minutes, or until water has been absorbed. Remove from the heat, remove lid, and place a towel over pot. Replace lid and let stand for 10 to 15 minutes.

While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool.

Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon). Run the spatula through the rice in slicing motions to separate the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the rice should not be mushy. If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures. Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day.

Source: Foodnetwork.com

Soba "Sushi" Rolls
Ingredients:

• About 6 ounces dry soba noodles
• 4 sheets nori (4in x 7in)
• 1/4 cup sushi rice dressing
• 4 TBSP soy sauce, or more to taste
• 1/2 small red bell pepper, cut into thin strips
• 4in length of carrot, cut into thin strips
1. To prepare soba noodles, bring a large pot of water to a rapid boil. Add soba noodles and cook until al dente, about 3 1/2 - 4 minutes. Drain soba noodles and rinse well with cold water. Allow soab noodles to set in a strainer for 5 minutes. In a non-metal bowl, toss soba noodles with sushi rice dressing and soy sauce. Cover and refrigerate for at least 20 minutes.
2. To assemble rolls, place nori vertically, rough side up, on a bamboo rolling mat. Spread 1/4 of the marinated soba noodles on the nori leaving about 1/3 inch space at the top uncovered. (Be sure to spread soba to the edges of the nori as this will keep the end pieces strong. Excess can be cut away later.) Place 1/4 of the bell pepper strips horizontally in the center of the soba noodles. Top with 1/4 of the carrot strips and 1 mushroom's worth of shiitake strips. Sprinkle 1/2 TBSP scallions on top, followed by 1/2 tsp sesame seeds.
3. Roll according to the method for rolling a futomaki roll. There will be a loose flap when the roll is complete. Do not seal this flap with water. Allow roll to set seam down on your cutting surface for about 3 minutes. The moisture from the soba noodles will adhere the loose flap.
4. Repeat steps to make 3 more rolls. Once rolls have been allowed to set, cut each into 5 slices, If there is excess soba on the end pieces, this may be trimmed away. If desired, serve rolls with wasabi, pickled ginger, and soy sauce for dipping.

Source: marisabaggett.com

Brown Rice California Sushi Rolls
Ingredients:

o 1 package of dried seaweed
o 1 c brown rice, cooked
o Avocado
o Cucumber
o shredded carrot
o imitation crab meat
o rice vinegar
o soy sauce

Directions:

13. Cook the rice slow and long so it becomes sticky and somewhat mushy. Cool.
14. Peel and then cut the cucumbers in long thin strips and then soak them in 1 tbsp rice vinegar and 1 c. water. cut avocado into long strips.
15. Spread vinegar and water mixture over a square piece of foil. Slide a piece of dried seawead through a square dish of water bigger than the seaweed. Just dampen it. You don't want to get it too wet. Lay it flat on the foil. Spread rice across top half of seaweed. Lay 1 strip of cucumber, 1 strip of avocado, carrots and crab across top part of rice. Using the foil to help you roll but not rolling the foil up into the sushi, roll the sushi as tight as you can. Lay a second dampened seaweed sheet down and roll a second time. Let it set and dry out in a covered container in the fridge until ready to serve.
16. Cut with a sharp knife into 1 inch strips and serve with soy sauce. Number of Servings: 5

Source: Recipes.sparklepeople.com

About the Author

Ann Martin is a writer for Dinnerware Center, which offers an array of dinnerware sets , such as the Reed & Barton line. Dinnerware Center is also carries a beautiful collection of Christmas ornaments. Ann is a freelance writer for other home and cooking websites. When Ann is not writing, she enjoys spending time reading today's best sellers.

 
vegetarian sushi recipe?

preferably low calorie and high fiber(:

Vegetable Sushi Rolls

Ingredients

Sushi:

1/3 cup seasoned rice vinegar

2 teaspoons sugar

1 teaspoon salt

1 1/2 cups short-grained sushi rice

1 1/2 cups water

4 sheets toasted nori

Fillings (pick 3 to 4):

1 kirby cucumber or 1/2 regular cucumber, seeded and cut into matchsticks

1 carrot, cut into matchsticks

1 small yellow bell pepper, stemmed, seeded and cut into matchsticks

4 scallions, trimmed and cut into matchsticks

1(4-inch) piece daikon, peeled, and cut into matchsticks (or pickled daikon or 6 red radishes)

1/2 firm-ripe Hass avocado, peeled, thinly sliced lengthwise, sprinkled with lemon juice

Soy sauce

Special equipment: Bamboo sushi mat

Directions

Mix together vinegar, sugar, and salt.

Rinse the rice in colander and drain. Put the rice and water in medium saucepan with a tight fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. (For a good seal wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes.

Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.

To assemble rolls:

Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge.

Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.

Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.

Serve with bowl of soy sauce for dipping.

How to: Mushrooms (KathyMaistersStartCookingBlog)

When it comes to buying mushrooms, we often go by appearance rather than taste. We stick to those clean-cut white button mushrooms, perhaps a bit intimidated by the wilder characters in the fungus family. But it's worth
getting to know all those odd-looking mushrooms--they can really add taste and sophistication to your cooking.

Most supermarkets sell a few varieties of fresh mushrooms, including portobello, oyster and shiitake, as well as bags of dried mushrooms. But beginner cooks may not be sure how to clean specialty mushrooms, or what to do
with them. This post will take the mystery out of buying mushrooms and help figure out what kind to use when.

I have already covered the basics on how to wash and store mushrooms, but the basic idea is to rinse them (never soak them) and use a cloth or paper towel to remove any clingy dirt.

## White Mushrooms (Button Mushrooms)

These immature, unopened mushrooms are probably the most common in North American supermarkets. They can be bought either fresh or canned. (I do not recommend using canned mushrooms.) Some grocery stores sell them pre-sliced
but, once sliced, these mushrooms spoil quickly; they oxidize after ...

KathyMaistersStartCookingBlog

 

Vegetarian Sushi Recipe - Healthy Vegetarian Recipes On Video

Buying Seafood ….

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Vegetarian Sushi $13.26 Vegetarian Sushi

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