Spicy Mayo Vegetable Sushi
Restaurant style vegetable sushi. So flavorful with tons of fresh veggies and spicy sriracha mayo that you will be surprised to know how easy it is to make at home!
  • ¾ cups sushi rice
  • 1 tsp rice vinegar
  • Salt to taste
  • ¼ cup low fat mayonnaise
  • Sriracha sauce ( as per taste)
  • Bunch of fresh raw veggies of your choice, sliced thin (I used carrots, cucumbers, beets, bell peppers and avocado)
  • Soy sauce for serving
  • 2-3 Nori sheets for rolling (You can find them in almost all grocery stores or order online on amazon)
Sushi Rice
  1. Rinse rice under water until it becomes clear. Add 2 cups of water to the rinsed rice and cook on medium low heat until almost all the water evaporates and it's soft. Keep stirring in between if it starts to stick to the pot. Once cooked, add rice vinegar and salt and stir it around using a fork. Keep aside.
Spicy Sriracha Mayo
  1. In a bowl, add mayo and to it add 1-2 tsp sriracha sauce or as per taste. Mix and keep aside.
  2. Chop all the veggies and once you are ready, begin to assemble your sushi rolls.
  3. *Keep referring the pictures above.
  4. Wrap a clean thick sturdy towel or bamboo mat (whichever you are using), with a saran wrap all around. Now place one nori / seaweed sheet on top. To it add few tbsp full of rice and using your hands or back of spoon start to press it down evenly all over the nori sheet. You can keep using few drops of water on your hands or back of spoon, so rice doesn't stick to you or the spoon.
  5. Once rice is evenly distributed, you can either continue that way if you want a sushi roll with nori sheet on the outside.
  6. But if you are looking for a sushi roll with nori sheet on the inside, gently flip the nori sheet. This way now the rice is at the bottom and then you have your nori sheet.
  7. Whichever way you choose, now using a pastry brush, gently coat the entire surface with spicy mayo. Now leaving few inches on the nori sheet, place all your veggies (few of each) and start rolling.
  8. Make sure you roll it into a tight roll. Starting from your side, roll it once and using your hands press it so everything gets tightly pushed against each other. This way you can keep shaping it too. Now continue and repeat until you have rolled it fully. Keep it aside and continue with the remaining rolls.
  9. Using a sharp knife, cut them in circles. Serve along with more of that spicy mayo and soy sauce.
These are best eaten fresh but they stay good for upto 3-4 hours.
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/how-to-make-spicy-mayo-vegetable-sushi/