Sushi Rolls Recipe | Vegetarian Times Skip to main content

Sushi Rolls

A bamboo sushi mat (found in Asian markets and cookware stores) or plastic wrap can be used to make these rolls.

Ingredients: 

Ingredient Set Name: 

Ginger-Soy Dipping Sauce

Ingredients: 

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¼ cup mirin
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¼ cup rice wine vinegar
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3 ½ Tbs. low-sodium soy sauce
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1 tsp. dark sesame oil
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1 tsp. grated fresh ginger
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½ tsp. chili oil

Ingredient Set Name: 

Sushi Rolls

Ingredients: 

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1 ½ lb. asparagus spears, trimmed
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4 Tbs. rice wine vinegar
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1 ½ Tbs. sugar
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1 ½ tsp. salt
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4 cups cooked short grain rice
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6 to 8 nori sheets (toasted seaweed)
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3 Tbs. toasted sesame seeds
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6 oz. smoked or baked teriyaki tofu, cut into ¼-inch-thick strips
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2 carrots, shredded (about 1 cup)

Instructions: 

1. To make Ginger-Soy Dipping Sauce: Combine all ingredients in small bowl.

2. Cook asparagus in pot of boiling salted water 3 minutes. Drain.

3. Stir together vinegar, sugar, and salt in bowl. Add to rice, and mix well.

4. To assemble Sushi Rolls: Place one nori sheet shiny side down on bamboo mat or sheet of plastic wrap. Spread with ½ cup rice, leaving ½-inch border along edges. Sprinkle with 1 tsp. sesame seeds. Place 2 asparagus just below center, top with tofu and 2 Tbs. carrots. Pull border of nori over rice, using mat as aid, and roll into tight cylinder. Repeat with remaining ingredients. Chill up to 3 hours. Slice rolls into 6 to 7 pieces with sharp knife. Serve with Ginger-Soy Dipping Sauce.

Nutrition Information: 

Calories: 
77
Protein: 
3 g
Total Fat: 
1 g
Saturated Fat: 
0 g
Carbohydrates: 
12 g
Cholesterol: 
0 mg
Sodium: 
219 mg
Fiber: 
1 g
Sugar: 
1 g
Yield: 
Makes 30 rolls

Comments on this Recipe

I would try this as an appetizer, but I would love this as a snack on the side as well. I bought the ingredients for this, substituting the soy as my son has an allergy, so we will try this dish tonight.