Vegetarian sushi rolls are fun to make, healthy and the perfect date night dinner. Get your hands dirty together and enjoy these with a side of salty edamame, seaweed salad or dumplings - they are easier to make than you think.
Ingredients 1/2 red capsicum
6 nori sheets
125 ml rice wine vinegar
30 g caster sugar
5 g salt
800 grams short-grain Japanese rice
Wasabi, pickled ginger and soy sauce to serve (optional) Sushi rice
First make your rice, it needs to cool completely before making into sushi. To make the sushi rice, place the vinegar, caster sugar and salt in a saucepan and stir over low heat until the sugar and salt are dissolved. Cool to room temperature.
Meanwhile, wash the raw rice well and place in a saucepan. Cover with enough cold water to reach about 2 cm above the surface of the rice. Bring to the boil and boil until the water level reaches the top of the rice and holes appear in the surface where steam escapes. Cover with a tight-fitting lid and reduce heat to very low, and continue to cook for 12 minutes. Remove from the heat and stand, covered, for a further 5 minutes.
Turn out the cooked rice into a large bowl. Add the vinegar mixture a little at a time, and cut through the rice with a spatula or knife (don't stir). Once combined cover with a tea towel and set aside.
Slice your vegetables into long uniform strips and set a side.
Now the fun begins!
To make each hand roll, lay the nori, shiny side down on your bamboo mat.
Wet your fingertips and lay down a thin layer of rice about 3/4 of the way up the nori. The rice will be sticky but just keep wetting your hands and gently press the rice outward with your fingertips to make it thin. Be careful not to overwork the rice or it will get mushy.
Lay your vegetables across the rice being careful not to over fill.
Hook your thumbs below the bamboo mat and roll the edge up and over the filling. Don’t squeeze the roll at this point or the vegetables won’t stay in place.
Continue rolling, being careful not to roll the mat along with the sushi. When you've reached the end, give the roll a good squeeze from all around to set the shape of the rice. You should end up with a slightly square roll.
Finish the remaining rolls and eat immediately as a roll or cut into rounds and enjoy with wasabi, pickled ginger and soy sauce.