Vegetarian Sushi Rolls Recipe


  • 1 cup Sushi Rice
  • 1 1/2 cups water
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon seasoned rice wine vinegar
  • Vegetarian Rolls
  • 6 sheets toasted nori
  • 1 cucmber, peeled, seeded, cut into matchsticks
  • 2 carrots, peeled, cut into matchsticks
  • 1 red bell pepper, seeded, cut into matchsticks
  • 1 yellow bell pepper, seeded, cut into matchsticks
  • Wasabi Dipping Sauce
  • 2 tablespoons wasabi powder
  • 2 tablespoons cold water
  • 3 tablespoons soy sauce
  • 3 tablespoons grated daikon (white Chinese radish)


  • Thoroughly rinse rice in cool water, drain well. Repeat process until water runs clear. Drain well.
  • Place rice in large heavy saucepan. Add cold water. Heat to boiling. Reduce heat to low. Cover and simmer 20 minutes or until liquid is absorbed. Do not lift lid during cooking.
  • Remove pan from heat and let stand covered for 10 minutes. Place rice in non metallic bowl; stir in rice vinegar and seasoned rice vinegar. Sprinkle mixture over rice and gently stir with a wooden spoon until rice glistens.
  • Spread rice over the bottom of a large, shallow baking pan. Cover rice with damp towel until needed (up to 3 hours), but do not chill.
Vegetarian Rolls
  • Place a sheet of nori, shiny side down, in center of bamboo rolling mat. Using damp hands to keep the rice from sticking, spread one-half cup of sushi rice mixture over nori, extending rice to within ½ inch of edge of nori.
  • Lay strips of cucumber, carrot and bell peppers in a line across the bottom third of the nori.
  • Using a bamboo mat, roll nori into a cylinder to enclose filling. Squeeze to close cylinder and transfer to a clean, dry cutting board, laying the roll seam side down.
  • Cover roll loosely with a towel while rolling remaining sushi rolls. Using a sharp, damp knife, slice each roll into half; slice halves into three pieces each. Repeat with remaining ingredients.
  • To serve, slice each roll into 6 rounds. Serve with wasabi dipping sauce, if desired.
Wasabi Dipping Sauce
  • Stir powdered wasabi into cold water to form a paste. Mix in soy sauce and grated daikon.