I loooooooooove sushi!
Today I'm sharing an easy and super healthy sushi recipe + VIDEO that you can make at home. You can purchase all of your sushi ingredients at your local grocery store, mainly in the Asian section.
Making sushi at home is so easy and fun and the best part is that you can make it any way you want! Seriously, sweet potato in sushi is a thing.
But, homemade sushi is quickly becoming one of my favorite things to make. I feel so good eating it! It's an easy way to get in more vegetables too.
It might take several tries to get your rolls exactly right but keep practicing and you will get the hang of it!
This basic vegetable roll recipe is a healthy and low calorie meal option. I love to dip each bite in soy sauce with some fancy chop sticks.
I used only vegetables (tri colored bell peppers, cucumber, purple carrot, and avocado) for this recipe because I had so many in the fridge that I needed to use but you can totally go wild on this and be creative with whatever meats or veggies you have on hand.
MY TIPS FOR A BETTER ROLL:
1. Go thicker on the rice layer. **I often make 2 batches of sushi rice at a time because I like my rice layer thicker so that ensures I won't run out of rice when making rolls for 2+ people.
2. Leave room at the top and bottom to help seal it tight. See my tutorial video below.
3. Stack your veggies/filling higher versus wider.
4. Don't skip out on the vinegar. It gives life to your rice.
How To Make Your Own Sushi At Home - Easy Healthy Vegetable Rolls + VIDEO
Makes 2-3 Sushi Rolls
Sushi Rice (cooked according to package instructions)
1 1/4 cup water
2 Tbsp rice wine vinegar
2-3 Nori Sheets
Vegetables/Fillings of your Choice
1. Cook sushi rice according to package instructions.
2. Add the rice wine vinegar to the rice and stir well.
3. Lay Nori sheet, shiny side down on a flat surface and spoon about 1/3-1/2 of rice onto middle of 1 Nori sheet.
4. Spread rice out in a nice layer leaving room at the top and bottom (see video below).
5. Arrange toppings horizontally in a tight bundle in the middle of the sushi roll going all the way to the edge with your vegetables.
6. Roll it up tightly from bottom to the top, tucking it in each time.
7. Repeat until you are out of rice and nori sheets.
8. Using a very sharp knife (serrated helps), cut your sushi into bite sized pieces. It might help to get your knife wet if you are having trouble.
9. Top with sesame seeds.
10. Serve with your favorite sauces.
Check out my YouTube video below for a visual tutorial and subscribe to my channel for more recipe and cooking videos each week. :)