Multigrain Vegetarian Sushi Roll

Multigrain Vegetarian Sushi Roll

A simple but delicious veggie roll. Combining healthy, multigrain rice with an array of crunchy veg and wasabi mayo for canapés with a difference or lunch on the go.

  • 30 mins
  • Medium
  • Mains
  • 1-2 Servings

Ingredients

Ingredients for 4 rolls

  • 400g cooked multi-grain sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • ½ tsp salt
  • 2 sheets of nori, cut in half soy sauce, to serve                                                                               

FILLINGS

  • 4 tenderstem broccoli
  • Deep frying oil                                                                            
  • ½ avocado, sliced lengthways into 8, with 1 teaspoon fresh lime juice drizzled over           
  • ½ carrot, cut into matchsticks
  • 4 okra, (rubbed in a pinch of salt, blanched, cut in half lengthways)
  • 4 teaspoons wasabi mayo (ratio 5 part of mayo + 1 part of wasabi paste)
  • baby cress

Directions

Making sushi rice:

  1. Mix a sachet of multi grains to a cup of sushi rice.
    Follow the instruction for cooking the rice.
  2. Mix the rice vinegar, sugar, salt in a cup until dissolve.
  3. Wet the surface of a sushi mixing bowl to prevent the rice sticking. When the rice is cooked, turn the rice into the bowl.
  4. Pour sushi vinegar over the rice and cutting rice sideways gently so that the rice grains aren’t broken. Let it cool down.

Fillings:                                                                                                               

  1. Remove any leaves from the broccoli stems as they would sizzle when deep fried. Dry the surface of the broccoli.                                                                              
  2. Heat the oil in a medium saucepan to 180°C/ 350°F. Deep fry the broccoli for 1 minute, adjusting the heat between medium and high to maintain the correct temperature. Turn them over and fry for another 1 minute. Remove from the oil and drain on paper towels or a baking rack.

Making the rolls:                                                            

  1. Cover a bamboo mat with cling film (plastic wrap) to stop the sushi rice sticking. Place the nori (rough side up) at the front of the mat.
  2. Wet your hand in water to stop the rice sticking to it. Take an apple-sized amount (100 g) of sushi rice and spread evenly to completely cover the nori. Turn the nori and rice over carefully. On the centre of the nori, place your fillings in a line.                                                                          
  3. Start rolling! Hold the bamboo mat and nori with rice, then fold the near edge of the nori. Leave about 1.5 cm of blank space at the other end
  4. of nori, be careful not to move the fillings in the centre of the roll, then press the rice along the bamboo mat. Unroll the mat and use it to roll the rest of the nori.                                        
  5. To cut the roll, wipe a knife with a wet towel – this helps to cut the roll cleanly so repeat for each cut. Cut across the centre of the roll, then line the two pieces up side by side and cut each piece into four.                                                                             
  6. Top with the wasabi mayo and garnish with cress.
  7. Serve with soy sauce.

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