Vegetable sushi rolls for all ages – a detailed recipe cooking. 
Time: 45 мин.Difficulty: easy Quantity: 4 rolls Recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Sushi:
- 1/3 Art. rice vinegar with seasoning
- 2 tsp Sahara
- 1 tsp salt
- 1.5 tbsp. round grain sushi rice
- 1.5 tbsp. water
- 4 sheets of fried nori seaweed
Stuffings (select 3-4):
- 1 peeled and chopped ground cucumber 1/2 greenhouse cucumber with smooth skin
- 1 carrots chopped into thin strips
- 1 peeled stalk, cut into thin strips small yellow bell pepper
- 4 peeled and chopped green onion stalks
- 1 piece (10 cm.) Peeled and stripped fresh daikon (or pickled daikon, or 6 radishes)
- 1/2 peeled and cut into thin slices along a solid, ripe Hass avocado (sprinkle with lemon juice)
- Soy sauce
- Optional equipment: bamboo mat for sushi
Recipes with similar ingredients: round grain rice, rice vinegar, seaweed, nori, cucumbers, carrots, sweet peppers, onions green, radish daikon, radish, soy sauce, lemon juice, Avocado
Recipe preparation:
- For rice: Mix vinegar, sugar and salt. Wash the rice in strainer and strain. Put rice in a medium-sized pot with tightly fitted lid and pour water. Bring to a boil on high heat, reduce heat to very low and cook, tight covering with a lid. (For greater tightness, wrap the lid tightly with a small kitchen towel and cover the pan. Make sure that the edges of the towel are far enough away from the source of fire.)
- Cook rice until water is absorbed, about 15 minutes. Take off pan from the fire (do not open the lid) and leave on 10 min. Stir the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and mix with rice with a wooden spoon. Put rice on a baking sheet covered with parchment paper. Cool by blowing rice with a hairdryer or fanning with a magazine. Cover the rice wet towel.
- To assemble rolls: On a clean work surface lay the sushi mat with the slats across so that it is straight in front of you. Lay the nori sheet on top with the shiny side down and align it to the edge of the mat closest to you. Moisten slightly fingers with water and evenly press about 1/4 of the rice to the sheet nori, leaving from the far edge a free strip 4 cm wide. On a distance of about 2.5 cm. from the nearest edge lay the filling across the rice and evenly distribute it. Leave unclosed 2.5 cm plot from the far end.
- Starting from the near edge of the mat, roll up the nori, rice and stuffing to get a cylinder. Pull the rolled-up rug firmly beyond the far edge to make the roll more dense. Expand mat, dampen the free edge of nori with a little water and roll sushi to make a seam. Put sushi on a plate and cover with a damp paper towel. Repeat with with the remaining rice and the filling. Cut each roll across 8 parts with a sharp wet knife. Serve with a bowl of soy sauce, to dunk sushi.
