45 Minutes Or Less/ A Dozen Ingredients Or Less/ All Recipes/ Mains/ Sides

Easy Sushi Rolls

One of my all-time favorite foods is sushi. I love the idea of bite sized food, dipped in delicious sauce, filled with colorful veggies. While the idea of eating seaweed can make some people squeamish, I truly believe that anyone can really enjoy a basic sushi roll. Let me share with you my favorite (and incredibly easy) sushi recipe!
Homemade Sushi with Soy Sauce
I love serving sushi as a side or starter at a party, or as a fun weekend lunch for Mark and I. These colorful rolls are a lovely addition to any table. Depending on what veggies I have on hand, I am easily able to customize my recipe.
The star of this recipe is my simple sushi rice. It is sticky, tangy, and holds the sushi rolls together perfectly. While sticky rice may sound complicated, you’ll be able to whip this recipe up in less than 20 minutes.
Sushi Rolls Ingredients
Easy Sushi Recipe by The Local Sprout
Give my easy sushi rolls a try! Customize the recipe any way you like, and be sure to leave a comment below letting me know what veggies you use in yours!
Easy Sushi Rolls with Soy Sauce
Easy Sushi Rolls
 
Prep time
Cook time
Total time
 
My easy sushi rolls are customizable, require only 6 ingredients, and are perfect for all your summer parties or weekend lunches!
Author:
Recipe type: Main, Side
Cuisine: Gluten Free, Vegan, Dairy Free, Nut Free
Serves: 4 rolls
Ingredients
rice
  • 1 cup white rice (sushi rice if possible)
  • 2 cups water
  • 3 Tbsp rice vinegar
  • 2 Tbsp honey
  • 1 tsp salt
sushi
  • 4 sheets nori (dry seaweed)
  • chopped and thinly sliced veggies* (I used raw asparagus, avocado, carrots, radishes and sprouts)
for serving (optional)
  • soy sauce/ tamari (ensure certified gf for gluten free eaters), wasabi, or sushi ginger
Instructions
  1. Rinse rice well in a mesh strainer then add to sauce pan with water. Bring to a boil and then reduce heat to low. Cover and cook for about 15 minutes—or until water is absorbed and rice is fluffy.
  2. In a small bowl, combine vinegar, honey, and salt. Microwave for about 30 seconds. Remove from microwave and whisk well. Make sure any grains of honey and salt are absorbed. Place in refrigerator until ready to use.
  3. Once rice is finished cooking, remove from heat and stir in vinegar mixture using a rubber spatula—this helps keep the rice in tact.
  4. Let the rice cool for 5-10 minutes in the refrigerator. During this time you can prep your veggies, if you haven’t, or clear your sushi rolling space.
  5. Once the rice is cooled a bit, remove from refrigerator and set out a sheet of nori. Using a rubber spatula, gently spread the rice across the sheet. Do your best to pack the rice down and disperse it evenly across the sheet—ideally the rice should be touching each edge.
  6. On one side (choose a long edge) of the sheet, spread the veggies evenly across. Use as much as you would like, but keep in mind that the more you use, the harder it is to roll. See photo for reference.
  7. To roll, pick the edge of the nori sheet with the veggies up and roll over itself—the veggies should be contained in your first “roll”. Continue to roll the sheet, firmly pressing as you go.
  8. Slice your sushi into desired width** and set aside on tray. Continue sushi rolling process until you are out of rice.
  9. Serve immediately with desired condiments. Leftovers will store in refrigerator in airtight container for a day or two—though best served fresh.
Notes
*You can also add fish. By using only veggies, I am able to accommodate vegetarians/ vegans. I enjoy cooked sushi. You can also purchase raw fish from Whole Foods that is certified safe to eat raw in sushi.

**Note that the ends of each roll will probably be a little sloppy when you cut them—I promise, they still taste great!

Nutrition Information is a rough estimate of 1 out of 4 sushi rolls without condiments.
Nutrition Information
Serving size: 1 sushi roll (of 4) Calories: 230 Fat: .3g Saturated fat: .1g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 50g Sugar: 10g Sodium: 607g Fiber: 1.3g Protein: 4.6g Cholesterol: 0mg

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Rainbow Hummus Salad Bowl

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Sushi Recipe by The Local SproutEasy Sushi Rolls Recipe by The Local SproutEasy Sushi Rolls Recipe

The Local Sprout

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