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Vegetarian Sushi with Peanut Wasabi Sauce | Indian style vegetable sushi |
Tarla Dalal
07 April, 2013
Table of Content
About Vegetarian Sushi With Peanut Wasabi Sauce ( Healthy Starter Recipe )
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Ingredients
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Methods
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Nutrient values
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Vegetarian Sushi with Peanut Wasabi Sauce | Indian style vegetable sushi |
Vegetarian Sushi with Peanut Wasabi Sauce is a delicious Indian-style fusion sushi that swaps the traditional rice and seaweed for nutrient-rich spinach leaves and paneer filling. This creative twist makes it not only gluten-free but also packed with vitamins, minerals, and protein. The recipe features an exciting combination of fresh vegetables like carrot, cucumber, baby corn, and beetroot — all rolled up beautifully in blanched spinach leaves. The result is a colorful, healthy, and refreshing sushi that’s a perfect appetizer or light meal for anyone looking for a wholesome vegetarian delight.
The star accompaniment is the Peanut Wasabi Sauce, a bold and flavorful dip that perfectly complements the mild taste of the sushi. Made from roasted peanuts, garlic (lehsun), green chillies, lemon juice, and a dash of sugar, this sauce combines the creaminess of peanuts with the fiery kick of wasabi and the tang of lemon. Blended into a smooth paste and served chilled, it offers a nutty, spicy, and refreshing contrast to the cool, crisp sushi rolls. This dip not only enhances flavor but also provides a dose of healthy fats and protein, making it both tasty and nourishing.
At the heart of this sushi is the paneer mixture, which brings Indian comfort and richness to the dish. Paneer, combined with ginger-green chilli paste, low-fat milk, and a sprinkle of black pepper (kalimirch), creates a smooth, subtly spicy layer that binds the vegetables together. The paneer adds protein and calcium, ensuring that this sushi is as nutritious as it is delicious. The slight heat from the ginger-chilli blend pairs wonderfully with the sweetness of the boiled vegetables, making each bite balanced and flavorful.
The spinach (palak) leaves replace traditional seaweed sheets, giving the sushi its Indian twist. After blanching and pat-drying, the spinach becomes soft and pliable — perfect for rolling. It adds a beautiful green color and is rich in iron, folate, and antioxidants. Arranging the leaves to slightly overlap and then spreading the paneer mixture evenly requires a little patience, but it ensures a tight, even roll. This step gives the sushi a neat, professional look while maintaining a delicate, earthy taste.
The colorful filling of baby corn, carrots, cucumber, and beetroot makes the sushi visually appealing and full of crunch. Each vegetable brings its own unique nutrient — beta carotene from carrots, fibre from cucumber, antioxidants from beetroot, and vitamins from baby corn. Sprinkling salt and chopped green chillies before rolling elevates the overall flavor, adding a subtle spicy punch. When sliced into rings, the sushi displays a rainbow-like pattern, making it a true feast for the eyes and palate.
Finally, serving the Vegetarian Sushi with Peanut Wasabi Sauce creates a memorable fusion experience — the softness of paneer, the crispness of vegetables, and the zing of wasabi peanuts come together harmoniously. This sushi is not only a creative party starter but also a wholesome, protein-rich snack suitable for health-conscious food lovers. Whether enjoyed as a refreshing lunch or an elegant appetizer, it embodies the best of Indian ingenuity and Japanese finesse, proving that vegetarian food can be both exciting and nourishing.
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Soaking Time
0
Preparation Time
15 Mins
Cooking Time
0 Mins
Baking Time
0 Mins
Baking Temperature
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Sprouting Time
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Total Time
15 Mins
Makes
18 pieces
Ingredients
For The Peanut Wasabi Sauce
1 1/2 tsp chopped garlic (lehsun)
2 tbsp roasted peanuts
1 tbsp sugar
1 tsp lemon juice
salt to taste
For The Sushi
1/2 cup orange peel
1/2 tsp ginger-green chilli paste
2 tbsp low fat milk (99.7% fat-free)
1/2 tsp freshly ground black pepper (kalimirch)
24 big- size spinach (palak) leaves
2 boiled baby corn , cut into thin strips or 1/4 cup , peeled , boiled and cut into thin strips
1/2 carrot , peeled , boiled and cut into thin strips
1/4 cucumber , peeled and cut into thin strips
1/2 beetroot , boiled , peeled and cut into thin strips
1 tsp chopped green chillies
salt to taste
Method
For the peanut wasabi sauce
- Combine all the ingredients along with 3 tbsp of water and blend in a mixer to a smooth paste.
- Refrigerate till use.
For the sushi
- Combine the paneer, ginger-green chilli paste milk and pepper in a bowl, mix well and keep aside.
- Blanch the spinach leaves in hot water for a while and refresh them with cold water.
- Pat dry each spinach leaf with a tissue or a thin soft cloth.
- Place a butter paper on a dry, flat surface and arrange the leaves such that they overlap each other.
- Spread the paneer mixture on the spinach leaves evenly, leaving a gap of ½” from all the sides.
- Place the vegetables at the tapering end of the spinach leaves and sprinkle salt and green chillies over it.
- Start rolling the butter paper, gently pressing it to compress the arrangements.
- As you roll the butter paper, gradually unwrap it simultaneously to expose the spinach leaves.
- Once the sushi has been rolled, use a sharp knife to slice the sushi into rings of ½” width.
- Serve immediately with peanut wasabi sauce.
Vegetarian Sushi with Peanut Wasabi Sauce ( Healthy Starter Recipe ) recipe with step by step photos
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per piece
| Energy | 20 cal |
| Protein | 0.8 g |
| Carbohydrates | 2.7 g |
| Fiber | 0.7 g |
| Fat | 0.7 g |
| Cholesterol | 0 mg |
| Sodium | 9.9 mg |
Click here to view Calories for Vegetarian Sushi with Peanut Wasabi Sauce ( Healthy Starter Recipe )
The Nutrient info is complete
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