Vegetable Sushi + Miso Ginger Dressing
 
Prep time
Cook time
Total time
 
Veggie Sushi Rolls are super easy, adaptable and portable-- perfect for a packed lunch and great finger food. Sushi Rice recipe adapted from Minimalist Baker. Miso Ginger Dressing recipe via Mark Bittman/ NYT Cooking, this classic Asian dressing is just like the restaurants, only better! Prep time includes making the sushi rice, which takes 30 minutes, only 5 minutes active time.
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Recipe type: Lunch, Dinner, Snacks, Appetizer
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 4 servings
Ingredients
Rice (makes enough for 3 to 4 sushi rolls)
  • 1⅔ cups water
  • 1 cup sushi rice
  • 3 tbsp rice vinegar
  • 2 tbsp cane sugar
  • ½ tsp sea salt
Vegetables (use what you love!)
  • 1-2 avocados, thin ¼ strips
  • 2 English cucumbers, sliced into thin ⅛ inch strips
  • 4 sheets of Nori (dried seaweed) ( we used Emerald Cove)
Miso Ginger Dressing (1¼ cups)
  • ¼ cup peanut oil or neutral oil like grapeseed or corn (We used grapeseed oil)
  • ¼ cup rice wine vinegar
  • 3 tablespoons mild miso like yellow or white (We used Miso Master certified gluten-free Mellow White)
  • 1 tablespoon sesame oil (we've used both regular sesame oil and toasted, both taste great)
  • 2 medium carrots, cut into a few pieces
  • 1 inch long piece fresh ginger, cut into a few pieces
  • salt to taste
  • pepper to taste
Instructions
Sushi Rice
  1. Bring water to a boil medium sauce pan, add in rice, cover and simmer for 18-20 minutes
  2. Meanwhile, In a small sauce pan, add vinegar, sugar and salt. Bring a boil over medium heat until sugar and salt dissolve. Remove from heat and cool in fridge while rice cooks.
  3. Once rice is cooked, remove from heat and pour vinegar mixture over rice. Gently mix with a rubber spatula or fork. Do not over mix.
  4. Let rice sit and absorb the vinegar mixture, approximately 15 minutes.
Sushi Rolls
  1. Lay 1 sheet of Nori flat on a sushi mat
  2. Dip a spatula in water, or using wet hands, scoop out rice and smooth on a thin layer on the Nori seaweed, leaving about an inch at the top. If rice sticks to spatula, dip spatula in water again. Make sure the rice layer is thin or it will be difficult to roll.
  3. About ½ inch from the bottom, lay down vegetables left to right, across the full of length of the nori wrap. (see photo above). You do not want to overstuff or it is difficult to roll
  4. Starting from the bottom, roll the sushi until it closes over the vegetables -- you may want to use your other hand to gently hold down the vegetables as you begin to roll so that they do not spread out.
  5. Once you've rolled over the veggies, use the sushi mat help roll and compress the roll. Then, continue rolling till completely rolled up.
  6. Use a sharp serrated knife to cut the sushi into approximately 1 inch pieces. Serve with pickled ginger, Gluten-free soy sauce and wasabi.
Miso Ginger Dressing.
  1. Place carrots in food processor and pulse a few times to chop them.
  2. Add the remaining ingredients except salt and pepper. Run food processor for a minute or two, scraping down the sides as needed, until smooth.
  3. Taste and add salt and pepper as desired. We have opted not to add additional salt and pepper but have added a bit more miso or ginger depending on our taste buds that day.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/packed-lunch-homemade-veggie-sushi-miso-ginger-dressing/