If you’re looking for how to make sushi and Miso Ginger Dressing, read on!
I constantly get requests for lunch ideas. On Instagram stories, I share my lunch almost daily— usually a big hearty salad, repurposed leftovers, or quesadilla. But when I need to PACK lunch, this is my favorite combo!
This is a combination that not only tastes amazing and is a satisfying combination of flavors and textures, but it stays fresh– which is key when taking lunch to go!
Veggie Sushi Rolls are super easy, adaptable and portable– equally perfect on a baseball field, beach or picnic. Also make great finger food.
So let’s take a closer look at the sushi. We are big fans of veggie sushi rolls– like we order them out all the time and they are a go to packed lunch for my son and myself.
A few years ago, I finally tried making them myself, and was amazed at how easy it is!
Now we still do take out sushi often (see tips for ordering sushi gluten free here), but I also try to make it because it is EASY, fresh, customizable and delicious! Plus you always know it’s gluten-free because you made it!
You can fill it with whatever you like (in this lunchbox, I used just cucumber because my son was eating them) but you can see below other combos we’ve made — avocado and cucumber and below, a combination of veggies and tofu.
So let’s take a closer look at how to make the sushi.
I use Minimalist Baker recipe for sushi rice and love her tips on how to roll –it never fails!
Start with the sushi rice.
All you need is: sushi rice, water, rice wine vinegar, sugar and sea salt.
While you boil the rice, you simultaneously heat the rice wine vinegar, sugar and salt. Then cool the liquid mixture while the rice cooks. Then top the cooked rice with the cooled vinegar mix and stir together. Let the liquid absorb, about 15 minutes, and you have perfect sushi rice, every time!
Now it’s time to roll!
The key I’ve learned is to just follow the instructions below and just do it! In the beginning, sometimes, the rolls will be perfect, other times they may not be but it’s one of those things that after you do it a few times, you get the hang of it and it’s really simple!
I used a sushi mat to roll my sushi (Here’s the basic sushi kit we use -Amazon affiliate link)
Place the nori sheet on the sushi mat, using wet hands and/ or a wooden paddle press a thin layer of sushi rice on to the nori sheet. Wet hands or wetting the paddle will keep the rice from sticking to you! And you don’t want the rice layer too thick or you sushi will be very big and rice-heavy.
Place the thinly cut veggies in a line about 1/2 inch from the bottom of the rice, closest to you.
Start to roll the nori and rice, then once you’ve rolled over the veggies, use the mat to help you finish rolling and compress the roll shape.
Cut with a serrated knife.
Serve with gluten-free soy sauce, pickled ginger, wasabi and enjoy!
Paired with a side salad and this restaurant-worthy remake of the classic Japanese Miso Ginger Dressing, you have an easy meal anytime, but especially at lunchtime!
Miso Ginger Salad Dressing recipe is from Mark Bittman/ New York Times, and it is beyond easy to make and sooooo delicious! (Note: I can only open this link in certain browsers, so I provide it below.)
My husband and I adore this salad dressing at Asian restaurants and we both think this dressing here is even better than any we’ve eaten out.
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.
Author: Healthy Gluten-Free Family
Recipe type: Lunch, Dinner, Snacks, Appetizer
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 4 servings
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
Bring water to a boil medium sauce pan, add in rice, cover and simmer for 18-20 minutes
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.
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.
Let rice sit and absorb the vinegar mixture, approximately 15 minutes.
Lay 1 sheet of Nori flat on a sushi mat
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.
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
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.
Once you've rolled over the veggies, use the sushi mat help roll and compress the roll. Then, continue rolling till completely rolled up.
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.
Place carrots in food processor and pulse a few times to chop them.
Add the remaining ingredients except salt and pepper. Run food processor for a minute or two, scraping down the sides as needed, until smooth.
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.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...