3 vegetarian sushi recipes to make at home

Sushi is a typical dish of Japanese cuisine that has conquered the palate of Brazilians. Prepared with seaweed and rice, it is simple to make and can be combined with different types of fillings, including vegetarian ones. That’s because it can also be made with delicious and essential vegetables for the organism. Next, check out 3 practical sushi recipes you can make at home!

Cucumber, tomato and lettuce sushi

Ingredients

sushi rice

• 2 cups of rice for sushi
• 25 g nori seaweed
• 1/2 cup rice vinegar tea
• 1/4 cup of tea sugar
• 1 teaspoon of salt
• Water

Filling

• 1 cucumber, peeled and cut into strips
• 2 chopped tomatoes
• Lettuce leaves washed

Method of preparation

sushi rice

In a container, put the rice and wash it in running water. Drain the water and let it rest for 15 minutes. Afterwards, transfer the rice to a pan, cover with water, cover and cook over high heat for 20 minutes. Turn off the heat and set aside. In another pan, place the vinegar, sugar and salt and lead to medium heat until the sugar dissolves. Turn off the fire, add the mixture to the rice and mix well. Let rest for 15 minutes.

Assembly

On a bamboo mat, place the shiny part of the seaweed facing down and, over the curly part, make a layer with the rice, leaving the ends free. Place the lettuce leaf over the rice, place a strip of cucumber on it and, in a row, accommodate the chopped tomato next to the cucumber. roll up the Sushi squeezing well and cut to a thickness of 6 cm. Repeat the process with all the seaweed and serve next.

sweet potato sushi

Ingredients

sushi rice

• 1 cup sushi rice
• 3/4 tablespoons of salt
• 1 1/3 tea cup of water
• 1 1/2 tablespoon rice vinegar
• 3 sheets of nori seaweed
• Water

Filling

• 1 tablespoon vegetable oil
• 450 g of sweet potato peeled and cut into strips
• 2 chopped chives
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• Sesame oil for greasing

Method of preparation

sushi rice

In a container, put the rice and wash it in running water. Drain the water, transfer the rice to a pan, cover with water, add vinegar and salt and lead to high heat, stirring from time to time, until it boils. After, reduce the fire, cover the pan and cook until all the liquid dries up. Turn off the heat and let it rest until it cools down.

Filling

Grease a baking dish with sesame oil and set aside. In a container, put sesame oil, vegetable oil, maple syrup and mix well. Dip the sweet potato strips over the mixture and arrange on the baking sheet. Bake in a preheated oven at medium temperature for 25 minutes, turning the potatoes halfway through. Remove from the oven and set aside.

Assembly

On a bamboo mat, place the shiny part of the seaweed facing down and, over the curly part, make a layer with the rice, leaving the ends free. Arrange two strips of sweet potato over the rice and make a line with the chives on the side. Roll the sushi tightly and cut into a thickness of 6 cm. Repeat the process with all the seaweed and serve next.

avocado sushi

Ingredients

• 300 ml of water
• 180g sushi rice
• 3 tablespoons rice vinegar
• 1 pinch of salt
• 4 sheets of nori seaweed
• Pulp of 1 chopped avocado
• Water

Method of preparation

In a container, put the rice and wash it in running water. Drain the water and transfer the rice to a pan. Cover with water, cover the pan and lead to medium fire to cook until dry. Remove from heat, add olive oil and salt, mix well and let cool.

On a bamboo mat, place the shiny part of the seaweed facing down and, over the curly part, make a layer with the rice, leaving the ends free. Arrange the pieces of avocado in a row, roll the sushi tightly and cut into a thickness of 6 cm. Repeat the process with all the seaweed and serve next.