Ingredients
Scale
- 2 cups sushi rice
- 2 ½ cups water
- 1 cup assorted fresh vegetables (bell peppers, zucchini, carrots)
- 1 pound of your choice of protein (chicken, shrimp, or tofu)
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- Salt and pepper to taste
- Seaweed sheets for sushi rolls
- Wasabi and pickled ginger for serving
Instructions
- Wash the sushi rice until the water runs clear, then set aside to drain.
- In a medium saucepan, add the washed sushi rice and water, boil, reduce heat, cover, and simmer for 20 minutes. Let sit for an additional 10 minutes, then fluff and mix in rice vinegar.
- Spread a thin layer of sushi rice on a seaweed sheet, layer grilled vegetables and protein, roll tightly, and slice into bite-sized pieces.
- Heat sesame oil in a hibachi grill, sauté protein and vegetables until charred and tender (7-10 minutes), drizzle with soy sauce, and toss to combine.
Notes
- Leftovers can be stored in an airtight container for up to three days.
- For best flavor, consume sushi within the first day.
- To reheat grilled ingredients, steam them with a dash of water in a skillet.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling, Sushi Making
- Cuisine: Japanese
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 roll
- Calories: 380 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg