CTV Recipes
Search Recipes
Veggie rolls with miso dipping sauce
Ingredients
Miso dipping sauce:
- 1 tablespoon (15 milliliters) miso paste
- 2 tablespoons (30 milliliters) tamari
- 1 tablespoon (15 milliliters) rice vinegar
- 1 tablespoon (15 milliliters) honey
- 2 teaspoons (10 milliliters) fresh ginger, grated
- 1 tablespoon (15 milliliters) sesame oil
Veggie rolls:
- 1/2 sweet potato, cut into matchsticks and roasted
- 1/2 teaspoon (3 milliliters) olive oil, for roasting sweet potatoes
- 1/2 cucumber, thinly julienned
- 1/4 cup carrots, thinly julienned
- 1/2 avocado, thinly sliced
- 2 cups (480 milliliters) sushi rice, cooked
- 4 nori sheets
Directions
Miso dipping sauce:
- Mix together all ingredients until well blended.
Veggie rolls:
- Lay a sushi rolling mat on a clean work surface. Place a piece of plastic wrap on top.
- Lay the nori sheet down on top of the plastic sheet, shiny side down, with the longest edge facing you.
- Get your fingertips wet, and spoon sushi rice onto nori and spread into a thin, even layer, avoiding the very edges of the nori.
- Add avocado pieces, sweet potato, cucumber and carrots to the bottom third of the nori sheet nearest you.
- Using your finger, spread a bit of water along the edge of the nori, and then tightly roll the nori away from you, squeezing to make sure it is tight.
- Cut roll into thick slices.
- Serve with miso dipping sauce.
- Enjoy!
