veggie sushi with pickled burdock
1 cup Calrose brown or white rice
cooked and completely cooled
1/4 tsp sugar
2 tsp rice wine vinegar
nori (Japanese seaweed sheets for sushi)
sushi rice
sesame seeds
pickled burdock
cream cheese
cut into strips
cut into strips
green onion
soft green top only
masago (capelin roe)
soy sauce
  • rice paddle or shamoji
  • cup of water
  • sushi roller (could also use parchment paper)
This is a super tasty veggie alternative for sushi! The pickled burdock, which resembles a skinny carrot, has a delicious smokiness and crunchy texture.
For the sushi rice, cook the rice about 2 to 3 hours before rolling time. Once cooked, gently fluff the rice and set aside to cool. Be sure to cover it while cooling so that the rice doesn't dry out. When cooled to room temp, dissolve the sugar into the rice vinegar and stir into the rice.
Prep the ingredients that will go into the sushi roll. Cut the cream cheese and cucumber into strips.
To assemble the maki roll, start by laying out the nori onto the sushi roller or parchment paper, spread the sushi rice into a thin, even layer, then sprinkle with sesame seeds. (A fork or rice paddle dipped in water helps with spreading out the rice.)
Lay down the strips of burdock, cream cheese, cucumber, and green onion. Also add masago if using. Roll into an even cylinder, then cut into 6 bite-sized pieces.
Make a sauce by dissolving some wasabi into the soy sauce. Lightly dip sushi pieces into this sauce just before eating.