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Vegetable Sushi Roll
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Vegetable Sushi Roll

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1/2 roll, about 4 pieces

Dairy Free Egg Free Gluten Free Nut Free Oil Free Vegan Vegetarian
This sushi roll is made with spinach, shiitake mushrooms, carrots, and cucumber. It's best eaten the same day it's prepared.

Vegetable Sushi Roll quantity

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Cook rice according to package directions.
Transfer rice to a large, shallow dish. Add seasoned vinegar, a little at a time while stirring and fanning rice. Season rice to taste. Keep covered with a clean towel and do not refrigerate.
To assemble sushi roll, place a full sheet of nori on bamboo mat lined with plastic wrap. Line up the nori along the edge of the mat closest to you. Spread about ¾ cup of rice over the nori, leaving a ½ inch border at edge farthest from you. The border should be the only part not covered with rice.
Spread a thin line of wasabi along the center of the rice if desired. Fill with strips of vegetables, in the center of the rice. Using the mat begin to roll with the edge nearest you, holding the fillings in with your fingers. When the edge of the nori touches the sheet stop rolling and squeeze gently.
Lift the bamboo mat and plastic wrap (if using) and continue to complete the roll using the mat as a guide. Squeeze the roll gently (with bamboo mat), tucking in the rice on the ends. Remove mat and allow roll to rest for a few minutes, seam side down before cutting.
When ready to serve, cut roll in half, then cut each piece in half again, repeating until you have 8 pieces. Serve with pickled ginger, soy sauce, and wasabi if desired.

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
plastic wrap for covering rolling mat (optional)
5 sheet nori sheet
1 bunch spinach blanched and squeezed dry into thin strips
5 dried shiitake mushroom rehydrated, sliced into 1/4 inch strips
2 carrot blanched, then sliced into pencil sized pieces
1 cucumber peeled and sliced into pencil sized pieces
2 teaspoon wasabi
Optional for serving:
pickled ginger
soy sauce
wasabi
For the sushi rice:
2 cup medium-grain white rice
½ cup seasoned rice vinegar

Cooking Tools Required
9x13 inch glass baking dish, Saucepan with lid

Reheating/Serving Instructions
If saving leftovers, wrap very tightly with plastic wrap to prevent any air from drying out the rice. Store in the refrigerator.

Nutrition
Calories: 156kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5313IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Vegetable Sushi Roll-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Vegetable Sushi Roll-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 roll, about 4 pieces

Dairy Free Egg Free Gluten Free Low FODMAP Nut Free Oil Free Vegan Vegetarian
This sushi roll is made with spinach, red bell peppers, carrots, and cucumber. It's best eaten the same day it's prepared.

Vegetable Sushi Roll-Low FODMAP quantity

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Cook rice according to package directions.
Transfer rice to a large, shallow dish. Add seasoned vinegar, a little at a time while stirring and fanning rice. Season rice to taste. Keep covered with a clean towel and do not refrigerate.
To assemble sushi roll, place a full sheet of nori on bamboo mat lined with plastic wrap. Line up the nori along the edge of the mat closest to you. Spread about ¾ cup of rice over the nori, leaving a ½ inch border at edge farthest from you. The border should be the only part not covered with rice.
Spread a thin line of wasabi along the center of the rice if desired. Fill with strips of vegetables, in the center of the rice. Using the mat begin to roll with the edge nearest you, holding the fillings in with your fingers. When the edge of the nori touches the sheet stop rolling and squeeze gently.
Lift the bamboo mat and plastic wrap (if using) and continue to complete the roll using the mat as a guide. Squeeze the roll gently (with bamboo mat), tucking in the rice on the ends. Remove mat and allow roll to rest for a few minutes, seam side down before cutting.
When ready to serve, cut roll in half, then cut each piece in half again, repeating until you have 8 pieces. Serve with pickled ginger, soy sauce, and wasabi if desired.

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
plastic wrap for covering rolling mat (optional)
bamboo rolling mat
5 sheet nori sheet
1 bunch spinach blanched and squeezed dry into thin strips
1 red bell pepper sliced into 1/4 inch strips
2 carrot blanched, then sliced into pencil sized pieces
1 cucumber peeled, sliced into pencil sized pieces
Optional for serving:
pickled ginger
gluten free soy sauce
wasabi
For the sushi rice:
2 cup medium-grain white rice
½ cup seasoned rice vinegar

Cooking Tools Required
9x13 inch glass baking dish, Saucepan with lid

Reheating/Serving Instructions
If saving leftovers, wrap very tightly with plastic wrap to prevent any air from drying out the rice. Store in the refrigerator.

Nutrition
Calories: 156kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 327mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5313IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

No
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Benihana® Style Ginger Sauce
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Benihana® Style Ginger Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 tablespoon

Dairy Free Egg Free Gluten Free Keto Nut Free Oil Free Reduced Fat Vegan Vegetarian
This dipping sauce, made popular by Japanese steakhouses, is the secret to delicious chicken, seafood, and vegetables. Makes about 3/4 cup

Benihana® Style Ginger Sauce quantity

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Place everything in a blender and blend until smooth, about 30 seconds.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size12

Ingredients

Ingredients
1/2 cup yellow onion roughly chopped
1 1/2 tablespoon fresh ginger peeled and roughly chopped
1/3 cup tamari sauce
2 tablespoon rice vinegar
1 tablespoon fresh lemon juice

Cooking Tools Required
Blender, Cutting board, Measuring cups and spoons, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
Keeps in the refrigerator for up to 1 week in an airtight container.

Nutrition
Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 360mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

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Benihana® Style Mustard Sauce
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Benihana® Style Mustard Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 tablespoon

Dairy Free Egg Free Gluten Free Keto Oil Free Reduced Fat Refined Sugar Free Vegan Vegetarian
This dipping sauce, made popular by Japanese steakhouses, is the secret to delicious beef or chicken. Makes about 2/3 cup

Benihana® Style Mustard Sauce quantity

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
In a small bowl, blend powdered mustard and warm water. Place prepared mustard in a blender and add the remaining ingredients, except for 1 tablespoon of the sesame seeds. Blend for 30 seconds, until smooth. Stir in the remaining tablespoon of sesame seeds.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon powdered mustard
3 tablespoon warm water
1/2 cup tamari sauce
2 tablespoon toasted sesame seeds
1 clove garlic chopped

Cooking Tools Required
Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
Keeps in the refrigerator for up to 1 week in an airtight container.

Nutrition
Calories: 17kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 648mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

Yes

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Vegetable Sushi Roll

Vegetable Sushi Roll

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Optional for serving:

For the sushi rice:

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Vegetable Sushi Roll-Low FODMAP

Vegetable Sushi Roll-Low FODMAP

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Optional for serving:

For the sushi rice:

Cooking Tools Required

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Benihana® Style Ginger Sauce

Benihana® Style Ginger Sauce

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Ingredients

Cooking Tools Required

Nutrition

Benihana® Style Mustard Sauce

Benihana® Style Mustard Sauce

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Cooking Tools Required

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