Learn how to prepare delicious and practical vegetable options
Sushi is a typical Japanese dish that has captured the taste of Brazilians. Made with seaweed and rice, it is easy to make and can be combined with different types of fillings, even vegetarian ones. This is because it can also be prepared with delicious and essential vegetables for the body. So, take a look at 5 practical sushi recipes to prepare at home!
Cucumber, tomato and lettuce sushi
Ingredients
sushi rice
- 2 cups sushi rice
- 25 g of nori seaweed
- 1/2 cup rice vinegar
- 1/4 cup of sugar
- 1 teaspoon salt
- Waterfall
Filling
- 1 cucumber peeled and cut into strips
- 2 chopped tomatoes
- Washed lettuce leaves
Preparation method
sushi rice
Place the rice in a container and wash it under running water. Drain the water and let it sit for 15 minutes. Then transfer the rice to a pan, cover with water, cover and cook over high heat for 20 minutes. Turn off the heat and set aside. In another pan add the vinegar, sugar and salt and heat over medium heat until the sugar dissolves. Turn off the heat, add the mixture to the rice and mix well. Let it sit for 15 minutes.
Assembly
On a bamboo mat, place the seaweed with the shiny side facing down and, on the curled side, arrange the rice in layers, leaving the ends free. Arrange the lettuce leaf on top of the rice, place a strip of cucumber on top and, in a row, arrange the chopped tomato next to the cucumber. Roll up the sushi pressing well and cutting to a thickness of 6 cm. Repeat the operation with all the seaweed and then serve.
Sweet Potato Sushi
Ingredients
sushi rice
- 1 cup sushi rice
- 3/4 tbsp salt
- 1 1/3 cup water
- 1 1/2 tablespoons rice vinegar
- 3 sheets of nori seaweed
- Waterfall
Filling
- 1 tablespoon vegetable oil
- 450 g of sweet potato peel and cut into strips
- 2 chopped chives
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- Sesame oil for greasing
Preparation method
sushi rice
Place the rice in a container and wash it under running water. Drain the water, transfer the rice to a pot, cover it with water, add the vinegar and salt and heat over high heat, stirring occasionally, until it boils. Then lower the heat, cover the pan and cook until all the liquid has dried up. Turn off the heat and let it sit until it has cooled.
Filling
Grease a baking sheet with sesame oil and set aside. In a bowl, combine the sesame oil, vegetable oil, and maple syrup and mix well. Spread the sweet potato strips over the mixture and arrange on the baking sheet. Bake in a preheated oven at medium heat for 25 minutes, turning the potatoes halfway through. Remove from the oven and set aside.
Assembly
On a bamboo mat, place the seaweed with the shiny side facing down and, on the curled side, arrange the rice in layers, leaving the ends free. Arrange two strips of sweet potato on top the rice and make a line next to it with the chives. Roll the sushi well and cut it to a thickness of 6 cm. Repeat with all the seaweed and then serve.
Avocado Sushi
Ingredients
- 300 ml of water
- 180g sushi rice
- 3 tablespoons rice vinegar
- 1 pinch of salt
- 4 sheets of nori seaweed
- Pulp of 1 chopped avocado
- Waterfall
Preparation method
Place the rice in a container and wash it under running water. Drain the water and transfer the rice to a pan. Cover with water, cover the pan and place over medium heat to cook until dry. Remove from heat, add oil and salt, mix well and let cool.
On a bamboo mat, place the seaweed with the shiny side facing down and, on the curled side, arrange the rice in layers, leaving the ends free. Arrange the pieces of avocado In a row, roll the sushi tightly and cut it to a thickness of 6 cm. Repeat with all the seaweed and then serve.
Grilled Tofu and Carrot Sushi
Ingredients
sushi rice
- 2 cups sushi rice
- 25 g of nori seaweed
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- Waterfall
Filling
- 200 g of tofu grilled in strips
- 1 grated carrot
Preparation method
sushi rice
In a container, wash the rice under running water, drain and let it rest for 15 minutes. Then, put the rice in a pan, cover with water, cover and cook on high heat for 20 minutes. Turn off the heat and set aside. In a separate pan, heat the vinegar, sugar and salt over medium heat until the sugar dissolves. Add this sauce to the rice and mix well. Let the rice rest for 15 minutes.
Assembly
On a bamboo mat, place the nori seaweed with the shiny side facing down. Spread a layer of rice and place the grilled tofu strips and grated carrot in the center. Roll the sushi well and cut it to a thickness of 6 cm. Repeat with all the seaweed and then serve.
Shitake and cucumber sushi
Ingredients
sushi rice
- 2 cups sushi rice
- 25 g of nori seaweed
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- Waterfall
Filling
- 100 g of sautéed shitake mushrooms
- 1 cucumber cut into strips
Preparation method
sushi rice
Place the rice in a container and rinse under running water. Drain and let stand for 15 minutes. Then transfer to a pan, cover with water, cover and cook over high heat for 20 minutes. Turn off the heat and set aside. In another pan, heat the vinegar, sugar and salt over medium heat until the sugar dissolves. Pour the mixture into the rice and mix well. Let stand for 15 minutes.
Assembly
On a bamboo mat, place the nori seaweed with the shiny side facing down. Spread out the rice and add the mushrooms sautéed and the cucumber strips in the center. Roll the sushi well and cut it to a thickness of 6 cm. Repeat with all the seaweed and then serve.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
