Vegetarian Sushi Recipe

DIRECTIONS

Step 1:  Cook the Pasupati Gobindobhog or Sonam rice in a pressure cooker. Once its hot and fluffy, season with vinegar, salt, and sugar. Set aside.

Step 2: Chop the carrot, bell pepper, and carrot in thin strips. Thinly slice the avocado, cucumber and red onion.

Step 3: Heat the sesame oil in a medium pan over medium heat. Once the oil is simmering, add the shiitake mushrooms, soy sauce, garlic powder, and pepper and cook for 6-8 minutes, until the mushrooms have released their juices and begin to crisp up.

Step 4: Cover the bamboo mat with plastic wrap. Place the nori sheet (shiny side down) on the mat.

Step 5: With wet fingers, scoop a handful of rice onto the nori sheet. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame and chia seeds.

Step 6: Carefully flip over the nori so it's rice-side down on the mat. Place 1/4 of the veggies in the center of the sheet. Roll sushi, pressing tightly on the mat for a firm roll.

Step 7: Slice into 6 pieces. If knife gets sticky, dip in rice vinegar or water. Repeat with remaining nori sheets and vegetables.

Quick Tip: Serve with soy sauce and/or wasabi, or make your own spicy sauce per your preference.

INGREDIENTS 

For the rice:

3 cups rinsed Pasupati Gobindobhog or Sonam rice

3 tablespoons sugar

Salt (to taste)

1/3 cup rice vinegar

For the rolls:

4 nori (seaweed) sheets

1 tablespoon sesame oil

1 cucumber

1 avocado

1 red onion

1 carrot

1 yellow bell pepper

1 cup shiitake mushroom, sliced 

8 leaves fresh spinach

1 tablespoon soy sauce

¼ teaspoon garlic powder

pepper, to taste

toasted sesame seeds and chia seeds for topping

Bamboo rolling mat