Vegetable Sushi Rolls

Maki rolls of seasoned sushi rice and crisp vegetables, demonstrating Morimoto’s home-sushi technique.

Ingredients

• 2 cups Japanese short-grain rice
• 2 1/4 cups water
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 6 sheets nori
• 1 avocado, thinly sliced
• 1 small cucumber, cut into matchsticks
• 1 carrot, cut into thin matchsticks
• 4 oz takuan (pickled daikon), in strips
• Soy sauce, wasabi and pickled ginger, for serving

Directions

1. Rinse the rice until the water runs clear, then cook with the water in a rice cooker or covered pot until tender; let rest 10 minutes.
2. Warm the rice vinegar, sugar and salt until dissolved, then fold gently into the hot rice and let it cool to room temperature.
3. Place a sheet of nori shiny-side down on a bamboo mat and spread a thin, even layer of rice over it, leaving a 1-inch border at the top.
4. Arrange a line of avocado, cucumber, carrot and takuan across the center of the rice.
5. Using the mat, roll the nori up tightly away from you, sealing the bare edge with a dab of water.
6. Wet a sharp knife and slice each roll into 6 to 8 pieces; serve with soy sauce, wasabi and pickled ginger.

Notes

Adapted from the home-sushi method Chef Masaharu Morimoto demonstrated for Food Network Magazine.