Vegetable Sushi with Dipping Sauce

The dipping sauce was made with soy sauce, vinegar, garlic, ginger, honey, dry mustard, chili paste, green onion, and water.

Ingredients all combined

The sushi was made with a full sheet of nori, cooled rice, and julienned vegetables (Cucumber, carrot, celery).

Julienned vegetables

The rice was spread over the nori evenly, with a small amount of unfilled nori to help seal the roll together.

Ready for vegetables

 The vegetables were added and then rolled using the bamboo mat.

Ready to roll!

Rolling with the bamboo mat

Finished roll, ready to cut

The sushi was cut with a wet knife to prevent rice from sticking onto it. 

Ready to plate

The final plating included the dipping sauce, and pickled ginger also made a few days prior.

Final plating

Prep: The dipping sauce was easy to make. No problems with making the ginger or rolls. I did need to make sure my cuts were very even with the knife though.

Presentation: I decided on a round pattern to simulate a flower, and then added the pieces of ginger in the center in another flower shape. The dipping sauce was plated to the side.

Taste: The rolls taste crunchy and refreshing with the slightly sweet dipping sauce and spicy ginger. Because the sauce was made a few days in advance it allowed the flavors to develop and meld together.

Overall: The rolls make a pleasing presentation and are fairly easy to make. Various combinations of proteins and vegetables can be used to make them. My mother used to make rolls that were similar to these with pork sung (Dry shredded pork), scrambled egg, cucumber, pickled radish, and carrot.