Video Recipes

How To Make Vegetarian Sushi

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Jeff Roberto, owner of Sushi on a Roll, shows me how to make vegetarian sushi. Sushi doesn’t have to be limited to fish learn how to make a vegetable sushi roll using ingredients like burdock root and avocado. Jeff explains the process of making sushi rice and emphasizes the importance of keeping each grain intact. He also mentions that in Japan, the traditional rolls are tuna and vegetable, while rolls with rice on the outside are more Americanized. Sushi is just a wrap, you can put anything in it. Jeff suggests different vegetable options including using ramen noodles instead of rice.

Transcript

Jeff Roberto, Sushi on a Roll:
How you doing? I’m Jeff Roberto. Sushi on a Roll. We’re proud sponsors of The Plant-Based Challenge.

Phoebe Chongchua:
Hi, I am Phoebe Chongchua. You’re watching The Plant-Based Diet. We have a real treat for you today. We are at sushi on a roll in San Diego, and I know everybody thinks of sushi as of course fish, but there are some other options and we’re going to teach you how to make them coming up next. Jeff, Roberto joins me from Sushi on a Roll. You’re the owner here, and this looks fabulous.

Jeff Roberto, Sushi on a Roll:
Thank you very much. Thank you. No, it is fun, and especially with the vegetables. Everyone likes the cucumber on the outside, little crisp, a little coolness, a little bit different, especially during the summertime, but especially with all vegetables, obviously with the plant-based diet. Let’s go with that.

Phoebe Chongchua:
Right, and you’ve got some really interesting vegetables in there. So as you’re putting it together, tell us a little bit about the different vegetables

Jeff Roberto, Sushi on a Roll:
You’re using. Sure. And the first one we have is a burdock root, which actually when it comes out of the ground, it’s brown and they marinate it and you buy it like this and it turns orange like a carrot, but it’s a little more fibrous, a little more expensive. So we like using it, has a little nice crunch and a little spice, but it’s fun. Right. So we’ll take that and we’re going to take our avocado with our knife and we’re going to cut the avocado. We’ll quarter the avocado right in half first. Right? We’ll split. It should split real nicely. We’ll go right where the stem was at, right to the pit to quarter them. So you take the pit out a lot easier than trying to get and stabbing it out. Right?

Phoebe Chongchua:
That’s the trick.

Jeff Roberto, Sushi on a Roll:
Yeah, it’s real easy here. So then we’re going to take it here and it should peel real nicely. Nice avocado. Perfect. Right. We’ll take that there. And we’re going to take a little bit of water and we’re going to take our rice. So the rice actually takes us two hours to make sushi rice, right, because you have to steam it, you have to wash it, you have to cook it. There’s a lot of rice. Then you have to mix the rice vinegar in it, which is a preservative for the rice, not a flavoring. So you won’t get a whole lot of vinegar because it just keeps at a room temperature without building bacteria. So I wipe my hands just a little bit here. Take about two golf ball sides of rice. We start here on the seaweed here from my left to my right, right down the center.

Jeff Roberto, Sushi on a Roll:
And we go right between these two lines by spreading the rice. Okay? Something real easy without smashing it. The whole key here is to see each individual grain whole, right? So you get something simple like that. Then we cut the barque root in a half. Put that right down the center. We’ll pour the avocado, get some nice cuts here from top to bottom. We’ll put that together here. Put this right on top. We’re going to take it to the back end of the mat here. We’re going to hold our product. We’re going to go over the top here and make a square so it’s more of a square than a roll. Okay? We lift it up, we go forward. Once we make a square, go forward a second time, make a square. And then you got the seas back here. So you got to go back one, make your square.

Jeff Roberto, Sushi on a Roll:
So this is the size roll you’ll see in Japan. You won’t see the rolls that we do outside. Now with the rices on the outside, that’s more Americanized, right? So this is a size roll. You’ll see in Japan and specifically in Japan is tuna roll. Nothing spicy and in a vegetable roll, those are your only two rolls you’ll see in Japan. So pretty simple. So we’re going to take this here. And we’ve already cut the cucumber, right? The hot house cucumber. You can eat the skin. It’s nice, right? We peel this here, we’ll take the skin off. We can use that for different hand rolls and some fun stuff like that. We’ll take the inside here, just cut a little bit off here. Going to make the same size. You can use this. This is where the hand rolls as well. And then the easiest way to do this is here. So you cut it right in half, and then we put it right in the cucumber and you roll it in the cucumber. Something simple. If you put cucumber on the inside and you put the in the avocado, it’d be kind of a big roll and less rice. But here are the cucumbers on the outside, so you get the full effect of that, right? And we’ll cut these in the thirds. Third. Third, something like that.

Phoebe Chongchua:
Oh, they look gorgeous.

Jeff Roberto, Sushi on a Roll:
Avocado. Thank you. Yeah, some fun stuff. Put whatever you want in there. You can put green onions, radish sprouts, shiitake mushrooms. There’s a lot of varieties of different vegetables out there that you want. It’s a salad and a roll, right? Just a little bit of rice you can actually use. I have some ramen noodles there too. You can put the ramen noodles in there instead of the rice. So then you don’t have to worry about all the carbs, but there’s fun. Sushi is a wrap, so you put whatever you want inside. Have some fun with it, and have a good time, come by.

Phoebe Chongchua:
That’s fantastic. It looks, and I got to tell you, that root vegetable is incredible. It’s so different from a carrot.

Jeff Roberto, Sushi on a Roll:
You want textures, you get the crunch, the coolness of the cucumber, and it works well.

Phoebe Chongchua:
So are you ready to create a better you, better world? Then take the pledge. Join us on ThePlant-BasedChallenge.com. We’ll guide you through the process of eating plant-based exercising, practicing successful worry, less living affirmations, and participating in sustainable and charitable living. Join us.

Author

Phoebe Chongchua is a multimedia brand journalist who consults and writes on wellness, all things plant-based, fitness, lifestyle, and travel. She is yoga certified and earned her certificate in Whole Food Plant-Based Eating in 2010 through eCornell and the T. Colin Campbell Foundation. She's also a top podcaster for her marketing/storytelling podcast, The Brand Journalism Advantage at ThinkLikeAJournalist.com

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