This Rice Paper Sushi is the bomb! Not only is it vegan (includes protein too!), but also gluten-free and extremely nourishing. Bad at rolling? No worries, this recipe’s for you! Once everything’s tucked into the nori sheet as good as it can be (even if it’s a flipping mess!), we’re going to wrap that up nice and tight into some rice paper and fry it off so any messy rolling will be a secret between you and the kitchen utensils!
I know some of you may think sushi is one of these dishes you can only buy and not make because it’s too difficult – well I have to tell you, you’re wrong! Sushi is much easier to make than you think, you’ve just got to make the first move and try it out – you’ll be surprised.
Initially, the process was a challenge too big for me to chew, it got messy, I didn’t really know what I was doing, I used the same boring ingredients in every roll and the inner contents couldn’t escape soon enough from the poorly rolled, loose ends. To put it simply, it was an epic failure. I felt I could go on no more with this unsuccessful attempt at mission impossible.
However, what is life if you don’t push yourself ey?! So here I am today, at least fifty sushi-making sessions later, and at this stage pretty decent in rolling, trying to get you to do the same. I didn’t let it get me down and I’m a new woman for it.
Why is it Good for Me?
- Tofu is a great source of protein, exhibiting all 9 amino acids, which makes it a complete protein. Our bodies require all amino acids to help repair and build cells and tissues as well as new proteins and also play a vital role in the transportation of various nutrients. Another bonus is that tofu contains no saturated fat (pretty much no fat actually) and offers a range of minerals too, such as calcium, iron and zinc which are needed for various metabolic processes. A 200g serving contains around 75% of our recommended calcium intake.
- Nori sheets are made from a type of seaweed. They are in rich in iodine and research has shown they also exhibit antioxidant activity due to the presence of vitamins A, C and E as well as other plant compounds. They also contain omega-3 fats, which is how fish end up with them!
- The variety of vegetables used somewhat resembles a rainbow which is what a nourishing plate looks like (and no, the same rule does not apply to candy!). The various colours usually indicate the different nutrients and plant compounds that exist within those foods, so if you’re getting a multitude of colours in, you’re getting a whole range of vitamins, minerals and other healthy plant compounds.
Questions about Rice Roll Sushi
How to make Sushi
To make the sushi, first start by pouring just enough water over some rice to cover it and cook for 10 minutes. Then remove from the heat and slowly stir in the mirin and vinegar, ensuring each grain of rice is coated, then leave aside to cool.
On a sushi mat, lay a down a nori sheet, spread out a thin layer of rice, enough to cover it, but leave the top and bottom edges bare.
Place the vegetables on the centre of the rice bed.
Starting from the bottom end (end closest to you), firmly grab the mat and the sushi and begin to roll over, using fingers to hold in the filling as you roll and seal the edges once you get to the end.
For a sushi roll with the rice layer on the outside instead of the inside, lay a sheet of clingfilm on to the sushi mat.
Place the rice on top as before, but this time, flip the sheet over so that the rice is face down on the mat (with the clingfilm directly in contact with it).
Place the filling in the centre as before and roll.
Decorate with garnishes as desired and serve alongside the soy sauce, wasabi and pickled ginger.
To make it rice roll sushi, cut the sushi rolls in half then cover each half in a sheet of rice paper, tucking the edges of the rice paper underneath the roll.
Pan fry lightly until slightly golden and crisp on the outside.
Sushi Substitutions
- For nori sheet substitutions, using just rice paper alone will be fine – you will not need the sushi mat in this case as the rice paper just needs to be folded around the filling. Other substitutions also include tofu skin, cabbage and lettuce leaves.
- Any vegetables can be used from tomatoes and mushrooms to chickpeas and onions – you choose! Even fruit is possible!
- Sushi rice can be subbed for other types of rice as long as it is starchy enough to achieve a sticky texture so it can bind when rolled
This rice paper sushi is:
- Refreshing
- Healthy
- Quick
- Easy
- Crispy on the outside
- No-Cook (if not frying)
Shopping List
- 250g rice
- 3tbsp mirin
- 3tbsp rice vinegar
- 5 sheets nori seaweed
- 10 Rice paper sheets
- 1 carrot sliced in thin strips
- 1/3 cucumber sliced in thin strips
- ½ bell pepper sliced in thin strips
- 4tbsp purple cabbage shredded
- 2 small chunks firm tofu (optional)
- Garnishes: avocado, mango, carrot, chives, black sesame seeds (optional)
- To serve: pickled ginger, soy sauce, wasabi
Equipment
- Measuring spoons
- Measuring cups
- Wooden spoon
- Mixing bowl
- Knife
More Recipes to Try…
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Rice Paper Sushi Recipe
Rice Paper Sushi
Ingredients
- 250 g sushi rice
- 3 tbsp mirin
- 3 tbsp rice vinegar
- 5 sheets nori seaweed
- 10 Rice paper sheets
- 1 carrot sliced in thin strips
- 1/3 cucumber sliced in thin strips
- ½ bell pepper sliced in thin strips
- 4 tbsp purple cabbage shredded
- 2 small chunks firm tofu optional
- Garnishes: avocado mango, carrot, chives, black sesame seeds (optional)
- To serve: pickled ginger soy sauce, wasabi
Instructions
- In a saucepan, pour just enough water over the rice to cover it and cook for 10 minutes.
- Remove from the heat and slowly stir in the mirin and vinegar, ensuring each grain of rice is coated, then leave aside to cool.
- On a sushi mat, lay a down a nori sheet, spread out a thin layer of rive, enough to cover it, but leave the top and bottom edges bare.
- Place the vegetables on the centre of the rice bed.
- Starting from the bottom end (end closest to you), firmly grab the mat and the sushi and begin to roll over, using fingers to hold in the filling as you roll and seal the edges once you get to the end.
- For a sushi roll with the rice layer on the outside instead of the inside, lay a sheet of clingfilm on to the sushi mat.
- Place the rice on top as before, but this time, flip the sheet over so that the rice is face down on the mat (with the clingfilm directly in contact with it).
- Place the filling in the centre as before and roll.
- Cut each roll in half.
- Wrap each half in one sheet of rice paper and fold over, tucking the ends underneath the roll.
- pan fry lightly until crisp and golden on all sides.
- Decorate with garnishes as desired and serve alongside the soy sauce, wasabi and pickled ginger.
Notes
- For nori sheet substitutions, using just rice paper alone will be fine – you will not need the sushi mat in this case as the rice paper just needs to be folded around the filling. Other substitutions also include tofu skin, cabbage and lettuce leaves.
- Any rice can be used as long as it is starchy enough to bind when rolling