Members-only deals, Oct 6-7Try Prime free
Deals through Dec 1, delivered free with PrimeTry Prime free
Ina Garten vegetable sushi turns sushi rice, crisp julienned vegetables and pickled ginger into tidy nori rolls in 1 hour 30 minutes. Save this easy party appetizer for holiday parties, bridal showers or game day, because one big batch makes 40 pieces for a crowd.
Rinse the rice until the water runs fairly clear, then let it dry in the strainer for 15 minutes. Skip that and the rice turns gummy and sticky, so the rolls won't hold their shape when you slice them.
Ina Garten says this is one of the most popular hors d'oeuvres at her Barefoot Contessa shop, and she admits the rolling takes a few tries to master. She suggests swapping in crabmeat or smoked salmon for the vegetables, so one batch of rice gives you several varieties, and the recipe comes from The Barefoot Contessa Cookbook (1999).
Source: The Barefoot Contessa Cookbook (1999)
What you need for this recipe
Cuisinart MultiClad Pro 3-quart saucepan
A covered pot cooks the sushi rice evenly, from high heat down to a gentle steam.
Buy on AmazonCuisinart fine mesh strainer set
It rinses the rice clear and lets it dry before cooking.
Buy on AmazonVictorinox Fibrox 8-inch chef's knife
A very sharp knife slices the rolls cleanly without squashing the rice.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Ina Garten Vegetable Sushi
Course: AppetizerCuisine: American, JapaneseDifficulty: Medium10
servings45
minutes40
minutes150
kcalSeasoned rice is pressed onto nori and wrapped around a tight bundle of crunchy raw vegetables, wasabi and pickled ginger. A very sharp knife slices each chilled roll into 8 neat rounds, ready for dipping.
Ingredients
1 1/4 pounds sushi rice (2 3/4 cups)
3 cups water
1/4 cup mirin, plus additional for moistening nori
5 sheets nori (1 package)
4 teaspoons wasabi powder, mixed with 2 teaspoons water
1/2 cup small-diced red onion
1 carrot, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 scallion, julienned (green part only)
1 hothouse cucumber, seeded and julienned
1 10-ounce jar pickled ginger
Sushi Dipping Sauce (recipe follows)
Directions
- Rinse the rice: Place 1 1/4 pounds sushi rice in a strainer and rinse under cold running water for about 5 minutes. Then shake out the water and let the rice dry in the strainer for 15 minutes.
- Cook the rice: Put the rice in a pot with exactly 3 cups water, cover and cook on high heat for about 5 minutes until it starts to foam. Reduce the heat to low and cook for about 15 minutes until tender.
- Steam and cool: Turn off the heat, sprinkle the rice with 1/4 cup mirin, then replace the lid and let it steam for 15 minutes. Spread it in a bowl and cool to room temperature.
- Mix the wasabi: Stir 4 teaspoons wasabi powder with 2 teaspoons water to make a paste. Then prep the vegetables: dice 1/2 cup red onion and julienne the carrot, both bell peppers, the scallion green and the seeded cucumber.
- Spread the rice: Set a bamboo sushi roller flat with the reeds horizontal to you and sprinkle it lightly with water. Lay one nori sheet on top, smooth side down, and moisten it with a little mirin.
- Press on the rice: With damp hands, press 1 1/4 cups rice evenly onto the nori, leaving 1 1/2-inch edges at the top and bottom. Press all the way to the sides, since a smooth, even layer rolls best.
- Add the fillings: Spread 1/4 teaspoon wasabi paste in a horizontal stripe near the lower edge of the rice, then sprinkle the onions over it. Layer the carrots, red and yellow peppers, scallions and cucumbers into a tight, straight bundle, and top it with one layer of pickled ginger.
- Roll the sushi: Lift the near edge of the roller with the nori and pull it up and over the vegetables until the nori meets the rice on the far side. Press into a round bundle, roll it to the far edge and press again, then repeat with the remaining nori sheets.
- Chill and slice: Keep the rolls under a damp towel in the refrigerator until you're ready to serve. Slice off the ends with a very sharp knife, then cut each roll into 8 equal pieces.
- Serve: Arrange the pieces on a platter. Serve with extra pickled ginger and the Sushi Dipping Sauce.
Tools for this recipe
- Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.
Amazon Prime
Shopping for this recipe?
✓ Fast, free delivery✓ Prime-only deals✓ Cancel anytime
Start your 30-day free trialAs an Amazon Associate I earn from qualifying purchases.
Love this one? It is from Ina's book The Barefoot Contessa Cookbook.
FAQs
Can I use different fillings in these rolls?
Yes, crabmeat or smoked salmon both work in place of the vegetables. Keep the filling in a tight, straight bundle so the roll stays firm when you slice it.
How far ahead can I make vegetable sushi?
You can roll it ahead and keep the rolls under a damp towel in the refrigerator until serving. Slice them right before you serve, since a cut roll dries out faster.
What if I have extra vegetables left over?
You don't need to use every last strip of filling, since the recipe makes more than the five rolls need. Save the extras and roll another batch later.
Why does my sushi roll fall apart when I slice it?
Usually the rice was too wet or the roll wasn't pressed tight. Rinse and dry the rice as written, press the roller firmly on each turn, and use a very sharp knife.
Do I need a bamboo sushi roller?
A bamboo roller makes it much easier to get an even, round roll, and the recipe is written around one. If you don't have one, a clean kitchen towel can stand in, though the rolls come out less tight.
This week on Amazon
Prime Big Deal Days run October 6 and 7, two days of deals for Prime members. The picks from this recipe we would check first: Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set, Victorinox Fibrox 8-inch chef's knife.
See the dealsBlack Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set, Victorinox Fibrox 8-inch chef's knife.
See the dealsIna's new cookbook Simply Ina comes out October 20. Pre-orders are open.
As an Amazon Associate I earn from qualifying purchases.
