Learn to roll vegetarian sushi at home using quinoa, spinach, cucumber, bell pepper, and carrot. Spread half a cup of quinoa on the wrap, layer julienned vegetables, roll with fingertip tucking, seal with water, and slice with a wet sharp knife for clean pieces.
I'm going to show you how to do this sushi veggie roll. Okay, so here's your ingredients. You have the inside, and in our recipe we have quinoa, and it's precooked. We have some spinach, and then we have some cucumber, we have some red bell pepper, we have some carrot, and these are all cut into thin sticks. I have my sushi Uh, sushi wrap. Now you'll notice there's a, uh, there's a kind of a slick side and then a rougher side, and I'm going to have that slick side pointing down. So you want the nicer side when you go to roll, so it's going to be pointing down. And then I have this right here is a sushi mat. Now you do not have to buy this, you can also use a towel that is, that has been dampened. So I can either use this. Or a towel. Or I can take a towel like this, get it wet, wring it out, and then fold it to about the same size as a sushi roll. So I can also do that, and then I use the towel. But today we're going to show you how to do it with a sushi roll. So there we go. To start, we're going to put about half a cup of the quinoa On the sushi roll, we're going to only cover half of the sushi roll, the half that is closest to me, okay? So— You want it to spill out to the edges, and you'd like to try to get a uniformity, so you don't want it to be thick here and then thin here. You want it to be equal Um, throughout. And if it isn't, then you're gonna get a roll that is kinda wavy and it's just all over the place. Okay? And you can leave this little lip right here free of quinoa. There we go. Alright. And then we're gonna put our spinach down and You wanna try— this is baby spinach, but if you can, get rid of some of those stems. And then we're gonna put our julienned vegetables down. And you can do them one at a time, or you can just kinda do it hodgepodge like I am. Once again, you want it to be fairly even throughout. Okay, so now we're ready to roll. To roll, to start, we are going to, we're going to do a motion like this. We're going to be clawing it. We're going to use our fingers and go like that, and using the very tips of our fingers to tuck it in. Now one thing you do need when you're When it's done, you need to use a little water to seal it, but we'll do that in a second. So here we go. Alright. You want to make sure that the mat you're using, whether it's the towel or a sushi mat, is not getting stuck into it, so you have to pull that piece out. And I'm just literally, I'm forming the roll. That's all I'm doing right now. I'm forming it and tightening it up because you don't want everything to fall out. Alright. And then here's the part where we want, we want a little water. And you can just dampen it with your finger. Okay, and there we go. You'll probably notice there's some plastic wrap around this sushi mat. That's just for cleanup, it's just for easier cleanup. If you have that plastic wrap around it, it just means you don't have to clean the actual mat. Okay, so now we have our roll, looks real nice, nice and tight, and then what you do is you clean your board, all right, and then you slice it. It helps to wet the knife before you go to cut it, it makes it easier. You also want to make sure your knife is sharp. A sharp knife is a safe knife, a dull knife is a dangerous knife. A dull knife is a dangerous knife. I'm slicing it into my sushi-sized bite sizes. And there we go. Look at that. Looks good enough to eat.
