Summer vegetables are featured in this quick vegan sushi roll. A excellent method to start preparing sushi at home!
FOR THE QUICK PICKLED RADISHES – about 1/2 bunch of radishes, or enough to pack a half pint jar, julienned – 2 Tbsp rice wine vinegar – distilled white vinegar, to fill the jar – pinch salt – pinch sugar FOR THE SUSHI RICE – 2 cups sushi rice, cooked according to package instructions and allowed to partially cool. – 4 Tbsp rice wine vinegar – 1/4 tsp sugar – 1/4 tsp salt (or more to taste)
FOR THE SUSHI ROLLS – 4-5 sheets nori (dried seaweed sheets) – 1/2 medium cucumber, julienned – 1 large handful of chives, chopped into pieces about 4-5 inches long – 1/3 cup chive blossoms (optional) – 1/2 cup quick pickled radishes (instructions below) – a sprinkle of sesame seeds, optional FOR THE SPICY MAYO DIP – 1/2 cup vegan or regular mayonnaise, Recipe for vegan mayo here. Recipe for regular mayo here. – 1 tsp rice wine vinegar – Sriracha chili sauce, to taste (I used 2-3 tsp) – pinch of sugar
Put sliced radishes in a half-pint jar. Add rice wine vinegar, salt, and sugar. Fill the jar almost full with distilled white vinegar.
Chill 4-6 hours or overnight. Sharp pickled radish. A little goes into each sushi roll, so I think it's the right flavor balance, but they're tart out of the jar.
Mix the rice wine vinegar, salt, and sugar into the warm sushi rice. Avoid overmixing to avoid starchy rice.
Before making rolls, let the rice cool to room temperature. Place your sushi mat (or kitchen towel) on a flat surface.
Lay a nori sheet with the smoother, shinier side down. Cover the nori sheet with rice, leaving 1/2" around the borders.
Though thin, the rice layer shouldn't have many bare patches. Put sushi ingredients on the bottom third of the rice.
Start from the bottom and roll the nori tightly with the sushi mat or cloth. A good serrated knife dipped immediately in water works best for sushi slicing.
Serve sushi straight now or chill until ready. Top with sesame seeds and chive flowers. Mix and taste all components. Refrigerate until serving time.