Vegetarian sushi is great finger food for a party because you can make it ahead of time then pop it into the fridge – it’s ready when you are, to serve with soy sauce for dipping.
You can fill them with whatever takes your fancy. I use a selection of different vegetables for colour, flavour and texture – the ingredients I give here are the way I did this particular batch, but you can add any finely sliced vegetables, sprouts, sesame seeds, Japanese sweet omelet, wasabi paste or pickled ginger if you like. Rolling them takes a little practice, but they don’t have to be perfect! I don’t bother trimming the ends, but you can if you want.
Makes 48 rolls
Preparation – about 30 minutes for the rice, plus cooling time,
30 minutes cutting vegetables and 30 minutes assembly
Equipment – a bamboo sushi mat helps
500g (about 17 1/2 oz or 2 3/4 cups) sushi rice
700ml (3 cups) cold water
150ml (10 Tbsp) rice vinegar
2 tsp sugar
1 tsp salt
12 nori sheets
200g (7oz) firm tofu
1 small carrot
1 small red bell pepper (capsicum)
2-3 Tbsp shredded celeriac
1 spring onion (scallion)
10 snow peas
Stir together the rice and water in a rice cooker or heavy based saucepan, cover and bring to boil. Reduce heat to minimum and cook for 10 minutes, turn off heat and let rice rest for 15 minutes without removing the lid.
In a small bowl dissolve the sugar and salt in the vinegar, then fold mixture into rice until rice cools to room temperature.
Finely julienne tofu and all vegetables.
Place a sheet of nori rough side up on the sushi mat. Use damp fingers to spread a layer of rice over it, leaving a border of about 5cm (2″) along the edge farthest from you.
Place a selection of filling ingredients across the rice about 2cm (1″) from the front edge – don’t overfill it or it will be harder to roll – then use the mat to help you roll it tightly. Place roll seam-side down on a cutting board then proceed with the next one.
As they sit, the nori will absorb moisture from the rice and it will seal at the seam and soften.
Use a large, sharp knife dipped in water to slice the rolls into 4 pieces each.
Arrange the pieces on a serving platter, cover with plastic wrap and refrigerate until ready to serve.