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RECIPE  |  VEGGIE SUSHI

RECIPE | VEGGIE SUSHI

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Three words: I love sushi.  The taste of the soft sushi rice against the crunchy seaweed with fresh vegetables is amazing.  

This Veggie Roll is simple, crunchy and contains natural probiotics, believe it or not! The pea shoots are a source of probiotics, beta carotene, antioxidants, anti-inflammatory properties and fibre!  Of course, the carrots, bell pepper, cucumber and seaweed are high in nutrition as well.  

Well I hope you guys enjoy this recipe!  If you make it, please take a picture of it and tag @christieathome on Instagram and it may be featured.  If you're not on Instagram, please share this recipe with your family and friends across social media or by simple word of mouth. I'd appreciate it GREATLY!

Take good care,
Christie

Disclaimer: I am not sponsored by any companies listed in this post. 

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VEGGIE SUSHI ROLL RECIPE

YIELDS 40 PIECES | PREP TIME 60 MINS | TOTAL TIME 90 MINS

INGREDIENTS

  • 5 sheets of Nori (seaweed paper) 
  • 1/2 red bell pepper sliced thinly
  • 1/4 cucumber sliced thinly
  • handful of pea shoots
  • 1/2 peeled carrot, sliced thinly
  • 1 measuring cup of calrose (sushi) rice
  • 1/8 cup of rice wine vinegar
  • 1 tbsp of organic cane sugar
  • 1 tsp of salt
  • water to help seal your sushi rolls  
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INSTRUCTIONS

  1. Begin boiling your rice according to package instructions.
  2. Meanwhile, slice carrot, cucumber and red bell pepper into very thin strips (0.5 x 1 cm thick). Wash and dry pea shoots.
  3. In a small pot add in rice vinegar and raise heat to medium high. Add in sugar and salt, stir until dissolved. Once you reach a boil, remove off heat. Pour over cooked rice and mix well.
  4. Next you can begin rolling your sushi according to the steps listed below...
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STEPS ON HOW TO ROLL YOUR MAKI

Step 1: Lay nori on bamboo mat roller and add about 1/2 cup of sushi rice

Step 1: Lay nori on bamboo mat roller and add about 1/2 cup of sushi rice

Step 2: Spread out sushi rice evenly onto nori, leaving the top and bottom edge. 

Step 2: Spread out sushi rice evenly onto nori, leaving the top and bottom edge. 

Step 3: At the base of your rice, add a strip of the vegetables.  Try not to overload it or it will be difficult to roll. 

Step 3: At the base of your rice, add a strip of the vegetables.  Try not to overload it or it will be difficult to roll. 

Step 4: Using the bamboo mat roller, tightly roll the vegetables in. This step is probably the most crucial to making your sushi look presentable. 

Step 4: Using the bamboo mat roller, tightly roll the vegetables in. This step is probably the most crucial to making your sushi look presentable. 

Step 5: Continue rolling until you reach the end. Using water or several rice granules, use it to help stick the seaweed flap against your roll for a tidy finish. 

Step 5: Continue rolling until you reach the end. Using water or several rice granules, use it to help stick the seaweed flap against your roll for a tidy finish. 

Step 6:  With a wet knife, slice your roll into 6-8 pieces.  You'll need to wet your knife each time you slice 1 roll.  Otherwise, the edges of your maki will have rice remnants and it won't look presentable. 

Step 6:  With a wet knife, slice your roll into 6-8 pieces.  You'll need to wet your knife each time you slice 1 roll.  Otherwise, the edges of your maki will have rice remnants and it won't look presentable. 

Step 7: Enjoy with some low-sodium soy sauce!

Step 7: Enjoy with some low-sodium soy sauce!

CREAMY MUSHROOM SAGE PASTA

CREAMY MUSHROOM SAGE PASTA

RECIPE  |  SWEET POTATO QUINOA BOWL

RECIPE | SWEET POTATO QUINOA BOWL