Welcome to Part 3 of my On A Roll vegetarian/vegan sushi roll series!
Dying to know if anyone has been inspired to try making sushi at home for the first time. Comment below!
Still working up the courage? Keep reading for instructions from a beginner’s point of view.
Feeling the Beet
This week’s roll features pre-cooked beets which are usually available in the produce section. Using pre-cooked beets saves a ton of time, but feel free to roast or boil beets yourself.
I used wasabi paste for this roll to spice things up. I love that you can get wasabi paste in a tube ready to use. One less thing to prepare.
Decided some cool cucumber and avocado were the right compliments to the wasabi and beets. I also had fresh dill which goes well with beets and provides a little freshness.
In addition to the crunchy cucumber, I thought it might be nice to have a little bonus crunch so I added some chopped pistachios. Not totally convinced it added anything so feel free to leave that out if you don’t have them handy.
Slow Your Roll
I decided to try rolling without a sushi mat. After reading online about what to use if you don’t own a sushi mat, I decided to try a linen placemat.
I just laid the plastic wrap on top vs. trying to wrap a placemat in cling wrap.
The verdict? I ended up not even using the placemat.
Way easier and less mess to just roll with the plastic wrap.
Stop, Drop and Roll
Pick up the plastic wrap enough so you can get the edge of the nori with your fingers. over the filling. Drop the plastic wrap back down and use your fingers to essentially tuck that naked strip of nori around and under the ingredients.
Now lift up the edge of plastic wrap closest to you again and pull it up and over the roll extending the edge to the opposite side of your mat and let it go. Crimp the roll with your hands, pulling the roll back towards you to make it tight. This is the most important part on the first turn!
Pick up the far edge of plastic again and pull forward to release it from the roll. Roll forward and repeat.
Keep crimping the whole thing (especially the edges) with your hands as you go.
It makes sense when you start doing it 😬
Nice Slice
Carefully move your roll to a cutting board. Use the same piece of plastic wrap to hold it steady and firm while you cut. I’m still sold on using a serrated knife for this. Be patient and gentle or you will tear it up.
Gently pull off your plastic wrap and then smile because you just made homemade sushi 😎
I’ve got 2 more rolls left for the series so don’t forget to subscribe below to make sure you don’t miss the next recipe!
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Equipment
- sushi mat wrapped in plastic wrap plus extra plastic wrap for cutting
Ingredients
Sushi Quinoa Rice
- 3/4 cup sushi rice, rinsed several times
- 1/4 cup uncooked quinoa, rinsed (tri-color is prettiest!)
- 1 cups water
- 3 tbsp rice wine vinegar
- 1 tsp sugar
- salt
- 1 tbsp sesame seeds
Wasabi Beet Filling
- 1/2 tsp wasabi paste
- 1 small cooked beet (usually available in produce section) cut into matchsticks
- 1/2 slice cucumber, peeled and cut into matchsticks
- 1/4 avocado, thin sliced
- 1 tsp chopped fresh dill
- 1 tbsp chopped pistachios, optional
- squeeze lemon juice
- 2 sheets nori
- soy sauce for dipping
Instructions
Prepare the Sushi Quinoa Rice
- Place the rinsed sushi and quinoa in a small saucepan. Add 1 cup water and place over med-high heat. As soon as bubbles start to form on the edges, stir to release anything sticking and cover with a lid. Reduce heat to medium-low. Cook for 15 minutes and then turn off heat (don't open the lid). Allow to steam for another 15 minutes. Remove lid, fluff with fork. Add rice vinegar, sugar, salt and sesame seeds and fluff again. Set aside.
Preparing the Roll
- While rice is cooking, prep your filling ingredients.
- Once rice is done, place one nori sheet (bumpy side up) on a sushi rolling mat that has been wrapped in plastic wrap. Using a fork or wet fingers, press cooked sushi quinoa rice onto the mat firmly leaving 1 inch of nori uncovered. Carefully pick up the nori and flip over.
- Spread wasabi paste on the section of nori opposite where the rice begins on the other side but closest to the nori edge that you left without rice. You are going to roll that uncovered nori around the filling to get it started. Layer beets, cucumber and avocado. Sprinkle with dill and pistachios (if using). Finish with a squeeze of fresh lemon juice. **You are going to make 2 rolls so use about half your filling ingredients on each.
- Pick up the edge of your rolling mat and start to flip the exposed piece of nori over the filling ingredients. You essentially want to tuck that piece around and under to get your roll sealed. Use the mat to pull it back towards you, and use your fingers to pinch the roll firmly as you go. You want to get things tight on that first turn and then continue rolling about a half turn at a time, pulling the mat free as you continue to roll forward and continuing to pinch along the length of the roll as you go. Unroll the mat and you should have a beautiful sushi roll!
- The hardest part IMO is cutting. Move the roll to a cutting board. I use a separate piece of plastic wrap which I lay over the top, pull snug and tuck in slightly all around (some people fully wrap the roll before cutting but I found that left me with shreds of plastic wrap to pick off). Using a serrated knife, gently cut your sushi into pieces and then carefully remove the plastic wrap. Stand back to admire what you've created, then go ahead and make your second roll. Serve immediately or keep wrapped in plastic and refrigerated until ready to serve.
- Serve 1 roll per person with soy sauce for dipping and wasabi paste on the side (optional).
