Rainbow Veggie Uramaki
An inside-out vegetable roll. Colorful, fresh and satisfying.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
- Level
- Medium
Photo: Pixabay / Pexels
Rainbow Veggie Uramaki proves that sushi night and Japanese comfort food do not need fish or meat. Japanese cucumbers have tiny seeds and thin skin, so there is no need to peel or scoop them. An avocado that gives slightly under a gentle press slices cleanly without turning to mush. Leftover components keep for a day in the fridge, but the finished dish is best eaten fresh.
Method
Rinse 2 cups of short-grain rice in a bowl of cold water, swirling and draining four or five times until the water runs almost clear. Let it drain in a sieve for 15 minutes.
Cook the rice with 2 1/4 cups of water and a small square of kombu in a rice cooker, or in a covered heavy pot: bring to a boil, then keep it on the lowest heat for 15 minutes. Rest 10 minutes with the lid on.
Make sushi vinegar by heating 1/3 cup rice vinegar with 2 tablespoons sugar and a big pinch of salt. Fold it into the freshly cooked rice with a wet paddle, fanning constantly, then cover with a damp towel until needed.
Prepare the vegetables: slice the avocado thinly and squeeze a few drops of lemon over it to keep it green. Cut the cucumber into long thin batons. Cut the carrot into fine matchsticks.
Spread rice over the nori, sprinkle with sesame, flip onto the wrapped mat, lay the vegetables on the nori and roll into an inside-out log.
Slice with a wet knife into 8 pieces and serve with soy sauce.
Chef's note
Press tofu well so it browns and absorbs sauce.
From the Plant-Based Sushi and Tofu counter
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