Veggie Crunch Sushi

I have really been missing going out for sushi during this quarantine. Of course for the food, but also for the company and sake bombs. Vegetarians usually only have avocado rolls as an option at most places, so I created a veggie roll that has some crunch, a sweet and salty sauce, and makes for a great packed lunch for when we go back to the office.

Ingredients:

• 1 cup uncooked sushi rice
• 2 tablespoons rice vinegar
• Assortment of veggies (I used boiled sweet potato, jalepeno, asparagus, and avocado) sliced into thin slices
• Sesame seeds- optional for the outside of the roll
• Nori (seaweed) sheets

Crunch Topping:

• 1 cup panko breadcrumbs
• 2 tablespoons butter

For the “eel” sauce:

• 1 tsp black bean paste. I use this one.
• 1 tbsp vegetarian hoisin sauce. I use this one.
• 1 tbsp rice vinegar
• 1 tbsp soy sauce

Directions:

1. OK. First things first. You need the right tools! Sushi rolls come out perfect every time if you have an easy to use bamboo mat. I got this kit, and especially like the rice spatula because it helps you spread it out without it sticking to your hands.
2. Cook the sushi rice according to the package instructions. Once it has cooled for 10 min, drizzle in the rice vinegar and lightly mix the rice with a fork. Let it cool completely.
3. Cover the sushi mat with plastic wrap all the way around (this will make your life WAY easier). Lay the mat so it will be rolling away from you.
4. Lay out all your components to make an assembly station.
5. Start with one piece of nori on your mat, and spread an even layer of rice on it. Try to keep the rice layer as thin as possible without leaving much of the nori sheet exposed.
6. Sprinkle the sesame seeds on top of the rice layer (optional)
7. Gently flip the nori over- don’t worry, the rice should stick.
8. Layer your fillings in a line along the edge of the nori. Make sure to go all the way to the ends so you don’t waste any of the roll.
9. Using the bamboo mat, slowly roll the sushi away from you. Make sure to pull the slack of the mat as you go. Tuck your fingers underneath the roll to try and keep it tight so the filling wont fall out when you cut it. Look at my pictures above for reference.
10. Once all of your rolls are assembled, slice them into 1/2 to 3/4 inch pieces.
11. For the crunch topping, melt butter in a saucepan over medium heat, and toss in the panko breadcrumbs. Keep mixing them gently until they are evenly toasted and brown. Spoon over your sushi.
12. Mix all of the sauce ingredients in a bowl, and either dip your sushi into it or drizzle it on top.
13. Enjoy!

*This will stay in the fridge for 2-3 days in case you want to use it as a meal prep.