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Vegetable Sushi Recipe

Vegetable Sushi

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on May 30, 2011

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    Actually I have to preface this review with I only eat several varieties of Sushi and vegetable is one of them.
    I must have gotten the wrong Nori "roasted seaweed" because it was very thin and when I wet it with the vinegar it shriveled. Also the smell was overwhelming and not in a good way.
    So I proceeded to just roll the filling in the rice. I used wax paper to roll it and that worked fine. I just sprayed with cooking spray and it came right off. Also I first spread a layer of sesame seeds and then the layer of rice.
    All in all a lot of work for very little satisfaction. I will not make again but it was a learning experience.
    I love most of Ina's recipe they are usually easy to understand and execute with great success.

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  • on January 05, 2008

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    Yummy!!!

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  • on July 06, 2007

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    I don't use this recipe for sushi, but I make the sauce and it is awesome!

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  • on June 12, 2007

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    this is a grear recipe

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  • on October 30, 2006

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    This was a really zingy sushi appetizer. Very healthy.
    I'd say the red onion was the only thing I'd leave out.
    It was too strong of a flavor. LOVED the sauce...added twice the wasabi though.
    The ginger is what makes it a little different from the norm and gives it it's zingy quality. If you don't like ginger this recipe is not for you...
    WILL MAKE AGAIN!

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  • on December 21, 2004

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    These veggie sushi bites were the hit of my last party. Not a sole person (even proclaimed sushi-haters could eat just one!

    They were easier to make than I thought they would be. The bamboo roller is essential to rolling the sushi tightly.

    I added extra ginger slices to the rolls because I love the zip they bring to each bite.

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  • on July 28, 2004

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    These veggie sushi bites were the hit of my last party. Not a sole person (even proclaimed sushi-haters could eat just one!

    They were easier to make than I thought they would be. The bamboo roller is essential to rolling the sushi tightly.

    I added extra ginger slices to the rolls because I love the zip they bring to each bite.

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  • on July 17, 2004

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    You have to try the sauce it's really good.

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