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How to make Japanese Veg |Vegan Sushi at home

How to make Japanese veg/vegan sushi at home

A sushi recipe made using simple ingredients and pressure ccooker.
Prep Time 10 minutes
Cook Time 20 minutes
Let the pressure cooker release the pressure on its own 10 minutes
Total Time 40 minutes
Course Appetizer, Main Course, Party Food, Snack
Cuisine Japanese
Servings 4

Equipment

  • Pressure cooker
  • Daiso sushi kit-Sushi mold, for slim rolls, 1.6 x 8.2 x 1.5 in

Ingredients
  

  • 4 Seaweed sheets Nori
  • ½ Japanese Cucumber
  • ½ Carrot
  • 1 tsp Sugar
  • ¼ tsp Salt
  • 3 tbsp Water

For Sushi Rice

  • 1 cup Calrose Rice
  • cup Water

Instructions
 

  • Add washed rice in a pressure cooker.
  • Add water and pressure cook for 4 whistles. Keep aside until the pressure escapes.
  • Add sugar in a bowl.
  • Add salt.
  • Add the sugar-salt mixture into the rice and mix well.
  • Spread the rice on the sushi mould.
  • Start covering the edges of the mold and center.
  • Make room in the centre to keep the vegetable stuffng.
  • Place the vegetable(cucumber).
  • Keep the rice stuffed mold into the bigger mold.
  • Fill the top and sides with rice until you don't see the cucumber.
  • Press the rice firmly to fill the gaps, if any.
  • Cover with the lid comes along with the sushi kit.
  • Press firmly and keep aside.
  • Place a seaweed sheet on a flat surface or plate.
  • Take out the lid.
  • Press up the bottom area. There will be a space to do that.
  • Take out the rice filled inner mold.
  • Press the bottom slits.
  • The rice roll will come outeasily.
  • Start rolling the seaweed from one side, covering the rice filling thoroughly.
  • If any seaweed sheet is left out, cut it.
  • Cut the seaweed roll in to pieces.
  • You can cut a roll into four pieces.
  • Cucumber sushi is ready.
  • You can follow the very same steps for carrot sushi.
  • Serve immediatelyi with soy sauce or wasabi.

Notes

  • You can cut the seaweed if it is longer than the rice roll. The seaweed will stick on the rice rolls. If you roll the extra seaweed it will not stick. It needs some starch to stick together. If you prefer to roll one more time mash some rice and use it on the seaweed sheet to stick together.
  • When cutting the vegetables make sure they are long enough to fit into the sushi mould.
  • Make sure the vegetable or any stuffing is thin enough to fit into the mould because we are using the thin sushi kit.
  • Make sure you are using a cucumber that does not have hard and many seeds. That type of cucumber will not suit for sushi.
  • Japanese cucumber is perfect for sushi as they don't have many seeds and they are crispy and long to fit enough into the sushi mould.
  • I am using mildly spicy seaweed. You can prefer your choice among original, spicy, mala hot, wasabi, squid and even cheese.
  • Sushi rice or Calrose rice is used in sushi. These are short-grain white rice. You can use brown rice or any healthy rice if you prefer so.
Keyword calrose rice, carrot, cucumber, fruit sushi, soy sauce, sushi, sushi rice, tofu, vegan, vegetarian, wasabi