Vegetarian Sushi Rolls

Steps

1. You must use Japanese short-grain white rice or your sushi will fall apart. Please note that ¾ cup (1 rice cooker cup, 150 g, 5.3 oz) of uncooked Japanese rice yields roughly 2¼ cups (330 g, 11.6 oz) of cooked rice. One sushi roll requires 1 cup (150 g) of sushi rice.

2. Gather all the ingredients.

3. Rinse 2¼ cups uncooked Japanese short-grain white rice until the water is almost clear (see step-by-step instructions in How to Make Sushi Rice). Drain well and put in the inner pot of a rice cooker. Add 2¼ cups water, level the rice, and place the optional 1 piece kombu (dried kelp) on top. Soak the rice and kombu for 20–30 minutes, then start cooking. Meanwhile, prepare the fillings and toppings.Nami's Tip: Cook sushi rice on the firm side since it will absorb the seasoned vinegar later. Use a rice-to-water ratio of 1 to 1. Alternately, you can simply add water to just below your rice pot's 3 (rice cooker) cups line for White Rice mode or exactly to the 3 cups line for Sushi Rice mode.

4. Moisten a wooden sushi oke (hangiri) with running water and drain well, or prepare a baking sheet lined with parchment paper. When the rice is cooked, discard the kombu (or use it to make simmered kombu) and transfer the hot rice to the sushi oke or sheet. Spread it evenly so it will cool faster.

5. Pour ⅓ cup seasoned rice vinegar (sushi vinegar) over the hot rice. Gently “slice“ through it with a rice paddle at a 45-degree angle to incorporate the sushi vinegar and separate the rice chunks. Do not stir or mix, as this may break the grains and make the rice mushy. As you slice, vigorously fan the rice with a paddle fan or other fan to cool it, wick away excess moisture, make the grains shine, and keep it from becoming mushy. Flip the rice every few slices. Repeat until it's the temperature of human skin. Cover with a damp towel (or paper towel) at room temperature up to a few hours until ready to use.

6. Thinly slice ½ red onion and transfer it to a glass jar or bowl. Add ½ cup seasoned rice vinegar (sushi vinegar) until just covered. Set it aside.

7. Combine ¼ cup Japanese Kewpie mayonnaise, 1 Tbsp sriracha sauce, and splash lime juice in a small bowl. Mix it all together and set aside.

8. Cut 2 Japanese or Persian cucumbers in half lengthwise and scoop out the seeds with a spoon. Then, slice each half into 4 long strips. Nami's Tip: Seeds contain water, so we discard them to avoid excess moisture in the sushi rolls.

9. Peel 1 carrot into very thin strips with a julienne peeler. If you have a regular vegetable peeler, peel thinly, then cut the sheets into long, thin julienned strips.

10. Cut 1 deep-fried firm tofu cutlet (atsuage) into long slabs. Then, cut the slabs into long sticks.

11. Right before you're ready to roll, cut 2 avocados in half lengthwise around the pit. Twist the two halves to separate. The safest way to remove the pit is to slice it again into quarters around the pit, then twist the avocado off the seed. If you are experienced with removing avocado pits, follow my advanced method below.

12. Be very careful not to cut your hand with this method. Hold the avocado half with the pit firmly in your palm, preferably with a folded kitchen towel. Next, carefully and very gently tap the heel of your knife into the pit with just enough pressure to embed the blade. Twist the avocado and knife with pit in counter directions, and the pit should come out smoothly.

13. Cut the avocado into quarters and remove the skin.

14. Cut the quarters in half again lengthwise so you have eighths. With the leftover lime, sprinkle a splash lime juice over the cut avocado to keep their color from changing.

15. Place a bamboo sushi mat on a flat surface. Lay one sheet of nori on top, shiny side down, with the long edge running vertically. Add 1 cup (150 g) of sushi rice and gently spread it into an even layer using a rice paddle or your fingers. Leave a ½-inch (1.5 cm) strip of nori uncovered along the top edge to seal the roll. If using your fingers, lightly wet them with water to prevent sticking.Nami's Tip: Leave the top edge of the nori uncovered so the rice doesn’t squeeze out when you seal the roll. Spreading it in an even layer also helps the sushi roll look neat and well balanced.

16. Add the fillings. Spread a thin line of spicy mayo across the nori, about 1½ inches from the bottom edge. Top with 2–3 cucumber strips, 3 avocado slices, and 2–3 tofu sticks, spreading them evenly across the width.Nami's Tip: Place the fillings about one-third up from the bottom edge. This makes the roll easier to lift and keeps loose ingredients from slipping out.

17. Put some pickled red onion on the avocado (the vinegar will help prevent discoloration). Place several carrot strips evenly next to the avocado. Nami's Tip: Do not overfill, or your roll may fall apart. These ingredients are just an examples; you can replace a filling with a different kind, or you can skip it all together for a thinner role.

18. Now, roll your sushi. Lift the bottom edge of the mat with your thumbs and forefingers. Hold down the fillings with your other fingers. Roll the nori sheet over the fillings tightly and firmly until the bottom edge meets the rice on the other side (left image).

19. Firmly hold the rolled portion in place with one hand. Pick up the top edge of the mat with your other hand and pull the two sides against each other to tighten the roll. Release the top edge and finish rolling.

20. Place the bamboo mat over the rolled sushi and firmly squeeze to set its shape. Cover the finished roll with plastic wrap so it doesn‘t dry out while you make the other rolls. Keep them in a cool place under plastic wrap (NOT in the refrigerator) until ready to serve.

21. Using a very sharp knife, cut the sushi roll in half crosswise. For clean cuts, wipe the knife with a damp kitchen cloth after every slice or every other slice.

22. Next, cut each half roll in half again. Cut the quarters in half once more so you have 8 pieces from one roll.

23. Arrange your Vegetarian Sushi Rolls on a plate and serve with soy sauce, wasabi, and pickled ginger on the side.

24. Keep leftover sushi rolls in a cool place for up to 8 hours. Sushi is best eaten on the same day it's made. If you need to refrigerate them overnight, cover them with a thick kitchen towel, so the rice will stay cool but not become cold.Store leftover sushi rice in an airtight container and in the freezer for up to a month. To use, defrost it overnight in the fridge, and then microwave to room temperature (not hot). Rice gets hard and dry when stored in the refrigerator, so I don't recommend it, but you could cover the container with a thick kitchen towel so the rice will stay cool but not become cold.