vegetarian sushi

As one would assume, this tiny town has a very limited amount of sushi restaurants (two if you count the half Mongolian buffet, half sushi bar.) I didn't like sushi until about a year and a half ago. I went to my favorite Japanese restaurant and decided to take the chance on this beautiful, vegetarian sushi roll. I loved it, and of course it a house roll that I can't get anywhere else. Neither of the sushi restaurants in Kirksville have anything even close. SOOOO you probably could guess what I did next! Got a craving, made some sushi. 🤷 This recipe is hard to measure, given that it is based on what you like and how much you like it, so I won't be including how much of each you will need! It's safe to say that you will only need one/one package of each of these. Just use your best judgement! Here's what I did...

Recipe:

rice paper

cream cheese

red bell pepper

jalapeno

green onion

avocado

sushi rice

rice vinegar

salt

oil for frying (I use vegetable oil and add a tiny bit of sesame oil to it fo ra little extra flavor!)

Garnish:

sesame seeds

teriyaki sauce 

wasabi

sushi ginger

1. Prepare the sushi rice as directed on the packaging

2. Make tempura batter if desired, recipe below

3. Julianne all of the veggies and cream cheese, and chop the green onions  

4. Heat oil in a wide, deep pot over medium-high

5. Prepare the rice paper sheet as directed on the packaging

6. Place soft rice paper sheet on mat or cutting board

7. Put one scoop of rice on paper and for a rectangle on one half of the paper

8. Place all of the desired fillings on the rice. Keep in mind that you don't want your roll to be too full!

9. Gently roll one the side with the fillings towards the half without. Make sure your roll is tight! If its not, it will fall apart when you cut and eat it. 

- I have found that when I fold the ends in (like a burrito,) there isn't anywhere from all the steam to go after frying in the tempura batter. I prefer to leave the ends open to avoid a soggy roll!***

10. Dunk your roll into the tempura batter and then place it into hot oil

11. Cook each side in oil until golden brown and crunchy 

12. Serve with teriyaki sauce, sesame seeds, and all of your other favorite sushi garnishes!

Tempura Batter Recipe:

2 eggs

2 cups flour

1 1/3 cup ice cold water

1. mix together and place in the fridge to keep cool

**You may also need to place bowl of batter into an ice bath while cooking. The batter can get warm while you are frying your rolls. If it does, it will not give you the texture you want after cooking!**

🌱To make this sushi roll vegan, use an egg substitute in the tempura batter and replace the cream cheese with more avocado!

🍤If you want to add meat to this roll, I would recommend that you use frozen, already cooked shrimp! just thaw and add to the inside of your roll.

🍣🍱This recipe is a rough copy cat of the Hot Mamba Roll from Tsunami in South Jordan, Utah!