Vegetarian Sushi Recipe

Name: Vegetarian Sushi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 8 savoy cabbage or iceberg lettuce leaves; somen; 1/2 cup matchstick-size strips carrots; 1/2 cup matchstick-size strips green onion; 1/2 cup matchstick-size strips red bell pepper; Fresh cilantro leaves; 1/4 cup rice wine vinegar; 2 tablespoons low-sodium soy sauce; 1 teaspoon chili paste with garlic*; 1 teaspoon sugar; *Thin Japanese wheat noodles and chili paste with garlic are available at Asian markets, specialty foods stores, and in the Asian section of some supermarkets.

Servings: persons

4 to 8 savoy cabbage or iceberg lettuce leaves
somen
1/2 cup matchstick-size strips carrots
1/2 cup matchstick-size strips green onion
1/2 cup matchstick-size strips red bell pepper
Fresh cilantro leaves
1/4 cup rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon chili paste with garlic*
1 teaspoon sugar
*Thin Japanese wheat noodles and chili paste with garlic are available at Asian markets, specialty foods stores, and in the Asian section of some supermarkets.

1
Bring pot of water to boil.
2
Add cabbage and cook until wilted, about 1 minute.
3
Using slotted spoon, remove cabbage.
4
Refresh under cold water and drain.
5
Pat leaves dry.
6
Using small knife, remove thick center vein.
7
Return water to boil.
8
Add noodles and cook until tender, about 2 minutes.
9
Drain.
10
Refresh under cold water and drain.
11
Arrange 4 leaves on work surface.
12
Place additional leaves on each arranged leaf if needed to form 8-inch length.
13
Place 1/4 cup noodles along 1 long side of each leaf forming 1-inch-wide strip.
14
Arrange carrots atop noodles, then green onion, bell pepper and cilantro leaves.
15
Starting from 1 long side, roll leaf over filling.
16
Roll up tightly in jelly roll fashion.
17
Place each roll on piece of plastic wrap and roll up tightly, twisting ends.
18
Refrigerate rolls 1 to 8 hours.
19
Combine vinegar, soy sauce, chili paste and sugar in bowl.
20
(Can be prepared 8 hours ahead.
21
Cover and refrigerate.)
22
Remove plastic wrap from rolls.
23
Trim ends.
24
Cut each roll into 6 pieces.
25
Place pieces cut side up on platter.
26
Place sauce in center of rolls and serve.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 to 8 savoy cabbage or iceberg lettuce leaves, somen, 1/2 cup matchstick-size strips carrots, 1/2 cup matchstick-size strips green onion, and more.

Yes, Vegetarian Sushi falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Sushi

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