Being a non-meat eater I was never into sushi, but a few years ago a friend showed me how to make these amazing vegetarian california rolls and now they are the only kind of sushi I make. These make a great snack or even light lunch. My son loves when I send california rolls in his school lunch box. You can easily add fake crab meat to these vegetarian rolls if you like.
It might seem a little intimidating at first, but these california rolls are actually pretty easy to make.
You should be able to find these ingredients in the Asian section of most large grocery stores.
DIY Vegetarian California Rolls
Ingredients
- 1 red pepper, cut in this stripes
- 2 eggs - cooked flat
- 1 cucumber cut in thin strips
- 1 tsp sushi vinegar
- 1 cup uncooked all purpose rice, cooked according to package
- mozzarella cheese sticks cut in 1/4s
- artificial crab {optional}
- Seaweed sheets
Instructions
- Mix sushi vinegar into rice. Place one sheet of seaweed on a cutting board. Spread 1/2 cup of cooked rice on the seaweed, covering 1/2 of the sheet, press the rice firmly down tight. Place all other desired ingredients on top at the edge of the seaweed. Roll tightly from this end. The rice should cover all filling, with the extra seaweed rolling around the outside. Sit for 10 min, then cut with a serrated knife. You can roll the whole tube in foil to keep in the fridge fro later.
Press the rice firmly to the seaweed…
Add filling…
Roll from rice side..
Yum!! I love all the veggies here..
To keep for later, wrap the full rolls and put in the refrigerator. Slice when needed.
Jessica says
I love sushi. Looks fabulous!
Emily says
thank you! they taste amazing!!
Grace says
So glad I stumbled across your blog! You have so many yummy recipes and I love the pictures 🙂 Stopping by from Nifty Thrifty linky party – would love for you to stop by my baking blog to say hello! x
Emily says
great to have you! thanks for stopping by!
Kyla @HouseOfHipsters says
My kids always want to try sushi until they find out what’s in it. This would be a great step in the sushi direction for them! Thanks for sharing on Found & Foraged!
Denise Wright says
I have always wanted to try this! You make it look so easy….I’m pinning and maybe someday I’ll tackle it. (found you on Hit Me With Your Best Shot)
Joy @ Yesterfood says
I love this, Emily! Thank you for sharing it with us at Treasure Box Tuesday- pinned! 🙂
Joy @ Yesterfood says
P.S. This will be one of my features at the party this week- we get started tomorrow evening ( Mon 2/16) at 8:00 p.m. Eastern time! Thanks for linking up with us! 🙂
Creatively Homespun says
All I can say is… YUM! Thanks for sharing at the Snickerdoodle Sunday link party!
Mandee Thomas says
I’m a vegetarian AND I love sushi—I must try this! I wanted to let you know that I’m featuring this post tonight at the Create & Share Link Party (7:00 PM MST)! Congratulations!!! Can’t wait to see what you share with us this week 🙂
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You Sir/Madam are the enemy of confusion evrrwyheee!
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Joanne T Ferguson says
These looks great Emily! I’d like to make them for a party coming soon. Can you please advise any hints or tips on how to cut them neatly to make individual pieces? And I read about using foil to put these in the fridge to use later. About how long can they last in the fridge and would you also recommend putting them in plastic Ziplock type bags in addition to the foil? Thank you!