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Youth Cooks: Homemade Vegetable Sushi Rolls

Updated: Jul 27, 2023

Makes: 4 long rolls / 32 individual sushi rolls

Ready in: 60-90 minutes


To celebrate Asian Heritage Month in May, Yuki joined a Youth Cooks session and helped them prepare a traditional Japanese meal of homemade sushi rolls. These homemade sushi rolls are easy and fun to make at home, and you can choose whatever veggies or protein you love the most!


Youth Cooks is a four-week cooking program for kids aged 13-15 that helps them grow their cooking skills and learn to make delicious recipes from scratch! Check our program calendar to see when the next session is starting.



Ingredients:

  • ½ cucumber, seeded and cut into matchsticks

  • 1 carrot, cut into match-sticks

  • ½ firm-ripe avocado, peeled, thinly sliced lengthwise, sprinkled with lemon juice

  • 4 sheets of toasted Nori (dried seaweed)

  • 2 cups sticky rice/sushi rice

  • 2 tablespoons rice vinegar

  • 1 tablespoon sugar

  • ½ tablespoon salt

  • Bamboo rolling mat (you can also try using a tea towel if you don’t have one)

Instructions:


Sushi Rice

  1. Put rice in a bowl and wash it twice. Then, cover it with water and let it soak for 30 mins.

  2. Put rice in a saucepan, add 2 cups of water and bring it to a boil.

  3. Once it boils, lower the heat, cover it with a lid and simmer for 10 to 15 mins.

  4. After 10-15 mins, open the lid and use a fork to fluff up the rice.

  5. Cover and let it stay warm.

  6. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave for 30 to 45 seconds.

  7. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture.

  8. Fold thoroughly to combine and coat each grain of rice with the mixture.

Homemade Vegetable Sushi Rolls

  1. Place 1 sheet of nori, shiny side down, on the mat.

  2. Wet your fingers with water and spread about 1/2 cup of rice. Leave 1 inch of rice uncovered at the far edge.

  3. Place all vegetables on the edge closest to you.

  4. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers and roll it into a tight cylinder.

  5. Cut each roll into 8 pieces with a sharp, wet knife. Serve with ginger and soy sauce and enjoy!


If you want to share any photos of your cooking or have any questions please feel free to get in touch with Marlee at mlacourciere@thenorthgrove.ca.

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