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Bell Pepper and Carrot Sushi, Veg Bell Pepper and Carrot Sushi
Tarla Dalal
06 December, 2024
Table of Content
About Bell Pepper And Carrot Sushi, Veg Bell Pepper And Carrot Sushi
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Ingredients
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Methods
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Nutrient values
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In this attractive dish, the rice is perked up with spicy bell pepper and juicy carrots. The combination of veggies is perfect in terms of appearance, texture and taste. In order to get the perfect Bell Pepper and Carrot Sushi, it is important to cook the rice properly, stirring occasionally to ensure that it does not stick while cooking.
Rolling up and cutting the sushi is also a task that needs a bit of practice, but it is completely worth the effort. Enjoy the Bell Pepper and Carrot Sushi immediately with tongue-tingling sauces and pickled ginger.
Tags
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
16 pieces
Ingredients
For The Sticky Rice
3/4 cup uncooked sushi rice
salt to taste
For The Dressing
1 tbsp rice (chawal)
1 tbsp sugar
Other Ingredients
toga rashi powder for sprinkling
For The Stuffing
8 thin red capsicum strips
8 thin yellow capsicum strips
8 thin carrot juliennes
1/4 tsp lemon juice
salt to taste
For Serving
Method
- Combine the rice vinegar and sugar in a small non-stick pan, mix well and cook on a slow flame for 1 minute, while stirring occasionally. Keep aside to cool completely.
- Once cooled, add the sesame seeds and mxi well. Keep aside.
- Soak the rice in enough water for 15 minutes,. Drain well and keep aside.
- Boil 2¼ cups of water and little salt in a deep non-stick pan, add the rice, mix gently and cook on a medium flame for 15 to 17 minutes or till the rice is cooked and the water is evaporated completely, while stirring occasionally.
- Transfer the rice into a plate and cool completely, add the prepared dressing and mix gently.
- Divide the rice into 2 equal portions. Keep aside.
- Combine the red capsicum, yellow capsicum, carrot, lemon juice and little salt in a bowl, toss gently and keep aside.
- Take a seaweed sushi sheet and lightly roast it on an open flame using a tong on all the sides.
- Repeat step 1 to roast 1 more sheet. Keep aside.
- Cover the bamboo mat with cling wrap all over and seal it tightly.
- Place the bamboo mat on a clean, dry surface, place a portion of the prepared sticky rice over it and spread it evenly with wet hands leaving ½" gap from all the 4 sides and press it gently.
- Sprinkle a little water on a roasted seaweed sushi sheet to make it soft.
- Now place it over the spread sushi rice and press it gently.
- Place 4 red capsicum strips, 4 yellow capsicum strips and 4 carrot strips overlapping each other on one side of the bamboo mat and sprinkle a little toga rashi evenly over it.
- Roll it very tightly with the help of a bamboo mat, pressing each time while rolling.
- Gently remove the bamboo mat to get a sushi roll. Place it on a chopping board and cut the edges to make it look clean.
- Place the sushi roll on a plate and refrigerate for 15 minutes.
- Cut into 8 equal portions using a sharp wet knife.
- Repeat steps 4 to 11 to make 8 more pieces.
- Serve immediately with wasabi sauce, soy sauce and pickled ginger.
Bell Pepper and Carrot Sushi, Veg Bell Pepper and Carrot Sushi recipe with step by step photos
Nutrient values (Abbrv)per plate
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The Nutrient info is complete
Archana
March 13, 2025, midnight
Bell pepper and carrot sushi.. Wow the colour combination of the veggies inside the roll is really nice an also gives a nice crunch. My family really enjoyed this vegetarian version of sushi.. Thank you for this recipe..
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