Learn to make vegetarian sushi rolls with konjac jelly as a fish substitute, marinated bamboo shoots, pickled vegetables, and egg. Season the rice with mirin and rice vinegar, layer everything on seaweed, and roll it tight with a final rice coating.
Make vegetarian sushi with me. Slice your cucumbers into thin strips. Next, cut your pickled radish into these strips as well. Since I'm vegetarian, I'm substituting fish with konjac jelly. Put your konjac jelly strips into a bowl, then marinate with mirin and soy sauce. Next, slice your marinated bamboo. I'll also be slicing up some carrots my sister pickled. Next, you're going to add mirin and rice vinegar. When your eggs are done cooking, you want to flip it on a cutting board like so, then slice these into thin strips as well. Make sure your seaweed is rough side up, then place your rice in the middle. Gently spread it out. Leave some space at the end so you can seal it later. Then I'm going to add some sesame seeds. Now you can start assembling. Then drizzle some Kewpie mayo. When you're all set, you can start rolling. At the end, you can seal it with some rice.
