Food & Cooking Recipes Appetizers Vegetable Sushi 3.2 (42) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Luca Trovato Yield: 48 There's nothing tricky about rolling sushi, but you'll need an inexpensive bamboo sushi roller to make these. Ingredients 1 ¼ pounds (about 2 ¾ cups) sushi rice, rinsed under cold running water ¼ cup mirin, plus more for nori 6 sheets nori 1 ½ teaspoons wasabi paste 1 medium carrot, peeled and cut into ¼-inch-by-3-inch matchsticks 1 red bell pepper, cut into ¼-inch-by-3-inch matchsticks 2 stalks celery, strings removed, cut into ¼-inch-by-3-inch matchsticks 1 scallion, cut into ¼-inch-by-3-inch matchsticks 4 ounces pickled ginger Sushi Dipping Sauce Directions Place the rice and 3 cups water in a medium saucepan set over high heat. Cover, and bring to a boil; reduce heat to low, and cook until rice is tender, about 15 minutes. Turn off the heat, uncover, and sprinkle rice with 1/4 cup mirin. Replace lid, and allow rice to sit for 15 minutes. Transfer rice to a medium bowl, and let cool to room temperature. To make the rolls: Lay a sheet of nori on a bamboo sushi roller, and sprinkle with mirin. Spread 1 1/4 cups cooked rice on the nori, leaving a 1 1/2-inch border on each long side. Spread 1/4 teaspoon wasabi paste in a horizontal strip across the middle of the rice. Place 4 to 5 carrot, red-pepper, celery, and scallion matchsticks on top of the wasabi paste. Cover with a layer of ginger. Lift the closest end of the bamboo roller up and over the vegetables so the 2 long edges of nori meet. Press the roll firmly inside the bamboo roller. Transfer roll to a plate, cover with a damp towel, and place in the refrigerator. Continue to roll sushi until all ingredients have been used. Remove rolls from refrigerator; using a sharp knife, trim ends and cut rolls into 8 equal pieces. Serve with pickled ginger and dipping sauce. Print