Veggie Sushi

Couldn’t pass up a package of toasted nori sheets when I spotted them on sale. It’s been fun to experiment with different combinations of fall veggies from the garden, and cool to be able to sprinkle in some of the black sesame seeds we grew this season as well! Surprisingly quick and straightforward to assemble, especially if you cook the rice and veggies ahead of time, and perfect alongside a nourishing bowl of miso broth. (I LOVE South River’s Sweet White Miso paste)

The first time around, I steamed some thin spears of carrot and daikon and tossed them with a little tamari and sliced ginger. The second time I roasted the tiniest of the sweet potatoes whole and squeezed them out of their skins onto the bed of rice, paired with a daikon “quick kraut” (grated daikon and ginger tossed with salt and turmeric, left overnight on the counter and then to continue melding in the fridge.) Sweet potatoes definitely brought home the gold… so good in sushi. Looking forward to playing around with another batch — would love to try some with avocado and tofu, and I bet beets would make a cheerful addition as well!

Veggie Sushi

Toasted nori sheets

Cooked short-grain brown rice, I would guess maybe a quarter cup per roll (ideally at room temperature or lukewarm)

Black sesame seeds (optional)

Choice of veggie filling(s) – they should be able to be placed in a thin strip down the length of the roll

Lay out a sheet of nori and press a thin layer of rice onto it with a spoon or fork, leaving about an inch margin along one length and 1 1/2 to 2 inches on the other. Sprinkle with sesame seeds if desired. Place a thin strip (maybe an inch wide) of filling lengthwise down the center. Moisten the bare edges of the nori sheet and roll tightly beginning at the thinner margin. Press the wider edge firmly onto the roll to seal it closed, moistening again as necessary, and then cut into slices with a serrated knife. If a slice falls open again, it can usually be rolled back up and sealed again. Repeat this process for however many rolls you wish to make — I find that two rolls leaves me pretty stuffed, especially together with a steaming bowl of broth.