If you are a fan of sushi but don’t like the taste of nori, the green sushi paper, let me show you another way. This recipe for homemade sushi is made with rice paper, which you might also know from summer rolls. Rice paper has no taste and is, therefore, a perfect base for sushi. Furthermore, it’s easier to roll it, and you don’t need a bamboo mat for it. I hate having so many different kitchen helpers at home which I only use twice a year 🙈
The other great thing about this recipe is that it’s suitable for vegans, as the filling is made only with vegetables and sesame. I gave you some ideas for vegetables to fill your homemade sushi, but please change them according to what you like the most. Avocado, cucumber, bell pepper, carrots, mango, red cabbage, sesame, fresh onions, herbs, or whatever you prefer. The great thing is when you make sushi at home, you can choose your filling. Just make sure to cut it into strips.
Homemade Sushi Roll in the Making – Filled with Carrot, Avocado, and Sesame
How to make sushi rice
It’s important to wash and soak sushi rice in cold water as this will remove excess starch. Furthermore, I highly recommend using a rice cooker. I have tried it several times in the pot and was always disappointed on how the sushi rice turned out. You can get one for under $20, it doesn’t need to be a fancy one. I got mine years ago (a very cheap model, not for sale anymore) and I still love to cook all sort of rice in it. The sushi vinegar, salt, and sugar mixture is for the flavor. Make sure to cover the cooked rice with a damp kitchen towel to prevent it from getting dry.
How to make sushi rolls
- Soak the rice paper in cold water.
- Spread about two tablespoons of sushi rice on it.
- Add your filling.
- Roll it up very tightly.
- Cut your roll with a sharp and wet knife.
Homemade Sushi with Rice Paper
A recipe for homemade sushi with rice paper instead of nori. The filling is made with vegetables and therefore suitable for all vegans or people who don't like the taste of nori.
- 300 g sushi rice
- 600 ml water
- 60 ml sushi vinegar
- 2 tbsp sugar
- 1 tsp salt
- 12 rice paper
- 1 avocado cut into strips
- 0.5 cucumber cut into strips
- 1 bell pepper cut into strips
- 1 carrot cut into strips
- 2 tbsp sesame
- soy sauce
- sushi ginger
Wash the sushi rice under running cold water until the water comes out clear. Soak the rice for 30 minutes in cold water. After 30 minutes, drain the rice. Cook the drained rice with the water in a rice cooker. I highly recommend using a rice cooker!
Meanwhile, prepare the sushi vinegar and sugar mixture. Heat up the sushi vinegar, sugar, and salt in a little pot until the sugar and salt are dissolved.
When the sushi rice is cooked, place it with the sushi vinegar mixture in a large bowl and stir until well combined. Cover with a damp kitchen towel and let it cool down.
Wash, peel, and cut the chosen vegetables.
To use the rice paper, fill a pie pan (or another large round dish) with cold water and soak one rice paper for about 2 minutes in it. You can use the rice paper when it's soft.
Place the rice paper on a clean working surface. Add about 2 tbsp sushi rice on it and flatten it with the back of the spoon (a large plastic spoon works the best). If the rice gets to try or is difficult to spread, dip your spoon into a bowl of water and try again.
Leaving about 1 cm space on the rice, place your filling on it.
Make sure to have wet hands (dip in the water bowl) and roll up the rice paper very tight into a sushi roll. Make sure that you don't break it.
Set aside and proceed with the rest of the rice.
When you are finished with all sushi rolls, you can cut them. Take a sharp knife, make it wet with water (makes it easier to have a clean cut), and cut into 2cm pieces.
Serve your sushi with wasabi, soy sauce, and sushi ginger.
You can keep your sushi rolls for up to one day in your fridge. Therefore, store the whole roll in a glass jar or plastic foil. Cut them just before eating. Otherwise, the rice will get too dry overnight.