Veggie rolls with miso dipping sauce

By Desiree Nielson
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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


Miso dipping sauce:

  1. Mix together all ingredients until well blended.

Veggie rolls:

  1. Lay a sushi rolling mat on a clean work surface. Place a piece of plastic wrap on top.
  2. Lay the nori sheet down on top of the plastic sheet, shiny side down, with the longest edge facing you.
  3. Get your fingertips wet, and spoon sushi rice onto nori and spread into a thin, even layer, avoiding the very edges of the nori.
  4. Add avocado pieces, sweet potato, cucumber and carrots to the bottom third of the nori sheet nearest you.
  5. 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.
  6. Cut roll into thick slices.
  7. Serve with miso dipping sauce.
  8. Enjoy!


The Urban Vegetarian Fridays at 8:30 am ET on CTV Life Channel

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