Vegetable-Filled Rolled Sushi


You can prepare these rolls up to one day ahead. Do not cut the completed rolls; wrap them in plastic and cut just before serving. For easy assembly you’ll need a bamboo rolling mat available at specialty cookware shops and Asian markets.

  • roll without extra fillingsServings


  • 4 to 5 Tbs. rice vinegar
  • 1 to 2 Tbs. superfine sugar
  • 3 cups cooked short-grain brown rice
  • 2 green onions (white part only), minced
  • 2 Tbs. toasted sesame seeds
  • 4 sheets nori
  • Assorted fillings: mashed yams sprinkled with soy sauce; cooked spinach with toasted
  • sesame seeds; thinly sliced cucumber, bell pepper and/or carrot soaked in
  • balsamic vinegar; avocado; minced fresh cilantro; thinly sliced pickled radish;
  • watercress or radish sprouts; umeboshi plum paste


  1. In large glass bowl, mix vinegar and sugar. Add rice in fourths, stirring well after each addition. Stir in green onions and sesame seeds.
  2. Hold a sheet of nori with tongs and toast by waving it above an open flame, or place it in a frying pan over high heat until crisp and fragrant. Place nori, shiny side down, on a sushi mat or dish towel. With fingertips, spread approximately 3/4 cup rice over nori to make a thin layer, leaving 1/2 inch around edges uncovered. Make a lengthwise groove in center of rice; place filling in groove.
  3. Lift edge of mat or towel; roll nori away from you, tucking firmly as you go and taking care not to catch mat or towel in roll. When rolled, slightly moisten edge of nori; press to seal. Place roll, seam side down, on a firm surface and cut into 6 pieces with a sharp, moistened knife. Serve with Sesame-Miso Sauce (recipe follows).

Nutrition Information

  • Serving Size: Makes 24 rolls
  • Calories: 50
  • Carbohydrate Content: 10 g
  • Fat Content: 1 g
  • Protein Content: 1 g
  • Sodium Content: 2 mg