Today I introduce you to “Homemade Sushi Rolls”.

In Japan, many restaurants serve great delicious Sushi, but my mother also often cooked Sushi Rolls, Inari Sushi and Chirashi Sushi by herself. We can change the ingredients and the seasonings as we like so I love homemade Sushi.

In this recipe, I used carrot, Shiitake mushroom and cucumber as the filling. And when I cook the carrot and mushrooms, I used kelp Dashi stock. So this is a meatless and eggless dish.

Of course you can use any kind of ingredients such as shrimp, chicken, beef, ham, cheese, fried egg, canned Tuna, spinach and so on.

In addition, you can make an adjustment for the seasoning of Sushi rice. If you don’t like the taste of vinegary sushi rice, you can reduce the rice vinegar. If you want more seasoning, you can add more sugar and salt.

The recipe is not complicated. It is easy, great to cook with kids, and is a wonderful dish for a potluck party!!

Make some of your own Sushi with this recipe!!

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{Ingredients (servings 2)}

5 pieces Shiitake Mushroom

½ Carrot

½ Cucumber

1 cup Kelp Dashi stock
(Recommended Dried Kelp)Dried Kelp for Dashi stock

3 Tbsp. Yamasa Organic Soy Sauce
(Recommended Gluten-Free Soy Sauce)Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

2 Tbsp. Cooking Sake

2 Tbsp. Sugar

1 Tbsp. Mirin Sweet Cooking Rice Wine

1 piece Dried Seaweed for Sushi Roll

1 cup Steamed Rice
(Recommended Sushi Rice)Organic Sushi Rice

[for Sushi Rice Seasoning]

50 ml Rice Vinegar

1 Tbsp. Sugar

1 tsp. Salt

[Tool]

1 Makisu (Bamboo Sushi Mat)

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Here is my recipe in PDF: Homemade Vegetable Sushi Roll

Here is “Kelp Dashi Stock Recipe” in PDF: Kelp Dashi stock