Vegan Green Dragon Sushi Roll
Serving 4 | 45 min prep | 15 mins | Easy
- 380g short grain brown rice
- 770g water
- 100g brown rice vinegar
- 4 tsp sugar
- 2 tsp salt
- 8 sheets of nori seaweed, cut in half (16 pieces in total)
- 8 medium large avocados
- 6 large carrots
- 6 large cucumbers
- black sesame seeds for decoration
- soy sauce to taste
- a rice cooker
- a rice paddle
- a pot
- paper fan or electric fan
- large tray or dish
- sushi rolling mat wrapped in plastic wrap
- 2 clean damp towel
- Add 380g of brown rice into the rice cooking pot and wash the rice thoroughly until the water runs clear (or close to).
- Add 770g of water into the pot, wipe the bottom clean of water and put into the rice cooker. Cook at rice cooker's designated setting until the rice is fully cooked. Once cooked, leave on warm setting for another 10-15 mins.
- While the rice is cooking, julienne the carrots and cucumbers, set aside.
- Cut the avocados in half, remove the pits and remove the skin. We will slice these just before adding to the finished roll.
- In a pot, pour in the brown rice vinegar, sugar and salt and bring to a gentle simmer. Use the chopstick to gentle mix and remove from heat when all the sugar has been dissolved.
- Scoop the rice into a large tray or dish.
- Pour the vinegar mixture in little by little and incorporated into the rice by slicing through the rice clumps. Refer to Tips and Modifications
- While mixing, try to quickly bring down the temperature of the rice by fanning or directing air flow from an electric fan as you are slicing and mixing.
- Once the rice has cooled down, cover with a damp towel to keep moist.
- Lay out a nori onto the sushi mat. With gloved hands, take the sushi rice and cover the entire nori with a thin layer of rice.
- Sprinkle black sesame on the face of the rice in an even layer.
- Flip the nori, so that the rice side is on the sushi mat, add carrots and cucumbers to the end closest to you, leaving a little gap.
- Beginning on the end closest to you, bring the edge up and over and using the sushi mat, roll up the sushi roll.
- Give a gentle squeeze to secure everything.
- Take an avocado half, and begin slicing thinly, widthwise. Try to keep all the pieces together while slicing. When finished, gently flatten all the slices by tilting them to the right side. You should end up with a neatly stacked, domino-like avocado sheet.
- With the help of your knife, carefully pick up the avocado sheet and place it on top of the sushi roll.
- Place the sushi mat on top of the roll, and gentle squeeze to allow the avocado to adhere to the roll.
- With wet towel handy, clean you knife and cut the sushi roll into 6-8 pieces. Clean the knife every time you make a slice.
- Plate and decorate with a sprinkle of black sesame seed
- Enjoy with soy sauce!
Tips, Tricks and Modifications
- Mixing sushi rice is a delicate task that calls for proper techniques, otherwise you end up with mashed rice. To start, position your paddle horizontally with the left side slightly angled downwards (about a 10 to 15 degrees slant). If you are left handed, then the paddle would be angled down to the right. Practice making horizontal-ish slices in the air with the leading motion coming from the elbow. When you are ready to start mixing, see if you are able to leverage the tip of the paddle against the edge of your tray, this give you stability and enables you to mix more thoroughly.
- For variety, you may use different vegetables for fillings, or even vegan meat like Omnipork and Beyond Meat!
- Brown rice can sometimes be hard to work with, you may consider parboiling the rice before cooking to make it easier. Simply add uncooked rice into a pot, fill with water and cook the rice on a stovetop for about 12 minutes after it starts boiling. Drain away the water and fill the rice cooker pot with your parboiled brown rice and fill fresh water. Cook as per instructed.
- Tip! Julienne cucumber by cutting off the ends and dividing the cucumber into equal halves. Peel the cucumber as you would an orange, trying to keep the blade as parallel to the cucumber as much as possible. You can ribbon the cucumber by "peeling" in sheets, slowly rotating the cucumber as you cut until you have a long sheet. Discard the seeds. Repeat with the rest of the cucumbers. Stack the cucumber sheets like flat dominoes and the slice for perfectly julienned cucumbers!
- Got leftover rice? Make hand rolls or onigiri with them!
Attributions: Photo by abillion on Unsplash