Vegetarian Sushi with Vegetable Tempura

Nom nom nom! What an amazing meal. Although time consuming, this meal was very much worth every minute of the work. The sushi rice was delicious with the nori and vegetables to devour with while the tempura was flavorful and crisp. The edamame was a nice touch and quite easy (Hint: just steam the frozen ones).

Sushi

Prep Time: 1 hour

Cook Time: 0 minutes

"Put Together" Time: 15 minutes

Total Time: 1 hour and 15 minutes

Ingredients

4 cups sushi rice (Follow recipe here: LEAVE TIME FOR THIS!)

1/2 cucumber sliced thinly 

1 carrot sliced thinly

1/2 - 1 avocado sliced thinly

Or any vegetable of choice

4 sheets of Nori

Directions

1. Lay out Nori with rougher side up.

2. Add sushi rice (enough to cover the entire sheet, but leaving a little bit of space on each side)

3. Add fillings to center

4. Roll carefully and tightly, making sure the seal is being made (if you have a mat, this helps too!)

** Watching videos on rolling sushi helped me a lot too!

5. Cut with serrated knife to make pieces

6. Serve with wasabi, pickled ginger, and soy sauce.

Vegetable Tempura

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Ingredients

1 box Kikkoman tempura batter mix (I only had to use half)

**This batter mix will require about 3/4 cup cold water and a bowl of ice

2 cups vegetable oil

a wok/deep fryer/deep and wide pan

vegetables of choice (cut into bite size pieces)-- I used eggplant, zucchini, broccoli, onion, and peppers.

**Make broccoli! It's delicious.

Directions

1. Make batter by mixing water and mix in bowl

2. Heat oil in pan until bubbling

3. One by one, cover the vegetables with batter and put them in (only allowing about 5 at a time in the pan).

4. When golden brown, take out and/or flip

5. When all are done, enjoy!

It's nom time!