Spicy Veggie Sushi Roll Recipes

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20 BEST VEGETARIAN SUSHI RECIPE COLLECTION



20 Best Vegetarian Sushi Recipe Collection image

These vegetarian sushi recipes are easy to make at home! From cucumber to sweet potato to veggie quinoa, sushi is just as delicious without the fish.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Avocado Cucumber Sushi Roll
Sushi Bowl
Eggplant Sushi
Sushi Avocado Toast
Crispy Tofu Sushi Burrito
Sweet Potato Tempura and Avocado Rolls
Sweet Potato Sushi
Sushi Sandwich
Tempura
Tofu Musubi
Vegetable Sushi
Avocado u0026amp; Roasted Red Pepper Sushi
Cucumber Sushi Roll
Sesame Shiitake Sushi
Veggie Quinoa Sushi
Pink Sushi
Carrot Lox Avocado Sushi
Oshinko Roll
Cauliflower Sushi
Coconut Sticky Rice Dessert Sushi

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a sushi recipe in 30 minutes or less!

Nutrition Facts :

SPICY SUSHI ROLL



Spicy Sushi Roll image

The following is a basic spicy sushi roll, readily suitable for either crab or tuna. Different people will be suited to different degrees of spiciness for the sauce, so you may want to adjust proportions accordingly to your liking. Final product will be cool and slightly sweet at first, with a tight, hot afterbite following, and then linger for a while after with a duller burning, flavorful taste.

Provided by CQUICKSILVER

Categories     World Cuisine Recipes     Asian

Time 15m

Yield 3

Number Of Ingredients 9

¼ cup mayonnaise
1 tablespoon chile sauce
1 ½ teaspoons togarashi (Japanese seven spice)
1 teaspoon prepared wasabi
1 teaspoon chili powder
1 teaspoon paprika
3 (3 ounce) fillets imitation crabmeat, cut into 1 1/2-inch pieces
2 cups cooked sushi rice
3 sheets nori (dry seaweed)

Steps:

  • Mix mayonnaise, chile sauce, togarashi, wasabi, chili powder, and paprika together in a bowl; fold in imitation crabmeat until evenly coated.
  • Spread rice in an even layer across each nori sheet. Spoon a layer of crabmeat mixture in a row along the top edge of each nori sheet. Roll nori sheet around the crabmeat mixture filling, starting on the filling side until completely wrapped. Cut each roll into 8 equal pieces.

Nutrition Facts : Calories 341.2 calories, Carbohydrate 40.9 g, Cholesterol 24 mg, Fat 15.6 g, Fiber 2.6 g, Protein 9.5 g, SaturatedFat 2.4 g, Sodium 1082.2 mg, Sugar 5.8 g

VEGGIE SUSHI 4 WAYS RECIPE BY TASTY



Veggie Sushi 4 Ways Recipe by Tasty image

Here's what you need: rice vinegar, sugar, salt, sushi rice, black rice, roasted nori, sesame oil, shiitake mushroom, soy sauce, garlic powder, pepper, fresh spinach, cucumber, carrot, vegetable oil, all purpose flour, baking powder, salt, pepper, ice water, medium sweet potato, avocado, avocado, cucumber, mango, teriyaki tofu, red bell pepper, carrot, wasabi, pickled ginger, soy sauce

Provided by Rachel Gaewski

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 31

2 ½ tablespoons rice vinegar
1 tablespoon sugar
¾ teaspoon salt
3 cups sushi rice, cooked
1 cup black rice, cooked
4 sheets roasted nori
1 tablespoon sesame oil
1 cup shiitake mushroom, sliced
1 tablespoon soy sauce
¼ teaspoon garlic powder
pepper, to taste
8 leaves fresh spinach
4 sticks cucumber
4 sticks carrot
vegetable oil, for frying
½ cup all purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
¾ cup ice water
1 medium sweet potato, cut into sticks
2 slices avocado
4 slices avocado
4 sticks cucumber
4 sticks mango
4 strips teriyaki tofu, baked
4 sticks red bell pepper
4 sticks carrot
wasabi
pickled ginger
soy sauce

Steps:

  • In a small pot over medium heat, add the rice vinegar, sugar, and salt and whisk to combine. Bring to a boil and continue whisking until the salt and sugar have dissolved. Remove the pot from the heat.
  • Add the cooked sushi rice to a large bowl and the cooked black rice to a separate medium bowl. Add ¾ of the rice vinegar mixture to the sushi rice and the remaining ¼ to the forbidden rice. Mix until the vinegar mixture is well distributed.
  • Make the shiitake veggie roll: Heat the sesame oil in a medium pan over medium heat. Once the oil is simmering, add the shiitake mushrooms, soy sauce, garlic powder, and pepper and cook for 6-8 minutes, until the mushrooms have released their juices and begin to crisp up.
  • Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Fill a small bowl with water to dip your fingers into--this will prevent them from getting sticky when handling the rice. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  • Over the bottom quarter of the nori, layer the spinach, cucumber, carrot, and shiitake mushrooms. Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  • Make the sweet potato tempura roll: Heat the vegetable oil in a medium pot until it reaches 375ºF (190ºC).
  • In a medium bowl, combine the flour, baking powder, salt, and pepper and mix well with a fork. Pour in the ice water and mix until incorporated--some lumps are okay. Drop the sweet potato sticks into the batter and toss with your fingers to ensure they are thoroughly coated.
  • Transfer a few of the sweet potato sticks at a time to a spider and carefully drop them into the hot oil. Cook for 3-4 minutes, until crispy, then transfer to a paper towel-lined plate.
  • Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  • Over the bottom quarter of the nori, layer the sweet potato tempura and avocado. Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  • Make the avocado cucumber mango roll: Place 1 sheet of nori over a bamboo sushi mat. Scoop the forbidden rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  • Over the bottom quarter of the nori, layer the avocado, cucumber, and mango. Use your fingers to hold the filling in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  • Make the teriyaki tofu roll: Place 1 sheet of nori over a bamboo sushi mat. Scoop the remaining cup of sushi rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  • Over the bottom quarter of the roll, layer the teriyaki tofu, red bell pepper, and carrot. Use your fingers to hold the filling in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  • Serve the sushi with wasabi, pickled ginger, and soy sauce.
  • Enjoy!

VEGGIE SUSHI ROLLS



Veggie Sushi Rolls image

These sushi rolls are a great finger food, side or even main course. They're versatile and can be made with any veggies you like. Kids have fun making them.-Sarah Christenson, San Diego, California

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 42 rolls.

Number Of Ingredients 14

2 cups sushi rice, rinsed and drained
2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
7 fresh asparagus spears, trimmed
Bamboo sushi mat
7 nori sheets
1 small cucumber, julienned
1 small carrot, julienned
2 jalapeno peppers, seeded and julienned
1 medium ripe avocado, peeled and thinly sliced
1/4 cup julienned daikon radish
Reduced-sodium soy sauce and prepared wasabi

Steps:

  • In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.), Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender., Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 2/3 cup rice on plastic; with moistened fingers, press rice into an 8-in. square. Top with one nori sheet., Arrange a small amount of vegetables and avocado about 1-1/2 in. from bottom edge of nori sheet. Lifting bottom edge of the bamboo mat, roll up the rice mixture jelly-roll style, being sure to lift plastic from rice. Roll bamboo mat over sushi roll, pressing firmly, to make a more compact roll. When the roll is complete, tighten the roll to make more compact. Remove mat; cover roll and set aside. Repeat with remaining ingredients to make seven rolls., Cut each into six pieces. Serve with soy sauce and wasabi.

Nutrition Facts : Calories 290 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 221mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.

VEGETARIAN QUINOA SUSHI ROLLS



Vegetarian Quinoa Sushi Rolls image

Gochujang, a Korean chile paste, lends a welcome bit of heat to sushi rolls made with red quinoa instead of the typical sushi rice. In place of raw fish, the filling is a combination of avocado, cucumber and marinated tofu.

Provided by Food Network Kitchen

Time 1h45m

Yield 6 rolls

Number Of Ingredients 11

1 1/2 cups red quinoa
2 tablespoons rice vinegar
1/4 cup plus 1 teaspoon shoyu
4 teaspoons brown rice syrup
3 tablespoons gochujang (Korean red chile paste)
One 14-ounce package extra-firm tofu, drained and pressed dry
1 avocado
Juice of 1 lime
1 English cucumber
6 nori sheets
2 tablespoons black sesame seeds

Steps:

  • Bring 4 cups water to a boil in a medium saucepan. Add the quinoa, reduce the heat to a simmer and cook until the pan is dry and the quinoa is tender and sticky like sushi rice, about 30 minutes. Remove from the heat, drain and mix with 1 tablespoon of the vinegar, 1 of the teaspoon shoyu and 2 teaspoons of the brown rice syrup. Set aside until ready to assemble.
  • Combine the gochujang, 2 tablespoons of the shoyu, the remaining 1 tablespoon vinegar and the remaining 2 teaspoons brown rice syrup in a small bowl. Remove 1 tablespoon of the marinade for the dipping sauce and set aside.
  • Lay the tofu flat. Cut off one-third of the tofu block and reserve for another use. Turn the remaining block on its side, cut it into 3 slices and place in a small glass baking dish. Spoon the marinade all over the tofu. Cover and refrigerate for 30 minutes (or overnight).
  • Cut each tofu slice into 4 planks, for a total of 12. Cut the avocado into 1/4-inch strips and coat with the lime juice to prevent it from browning. Cut the cucumber into thirds, then standing each vertically, slice two 1/4-inch planks off the sides and discard the middle with the seeds. Cut each plank into 4 thin strips.
  • Place a sheet of nori on a dry surface and evenly spread 1/2 cup quinoa over it, leaving a 1-inch border at the top. Sprinkle 1 teaspoon of the sesame seeds over the quinoa. Lay 2 pieces of tofu, 3 avocado slices and 4 cucumber strips in a straight horizontal line at the end closest to you. With dry hands, roll the nori sheet away from you, tightening as you go. As you reach the border at the top, dab your fingertip in water and moisten the top edge of nori to seal the roll. Using a sharp knife, cut into 6 equal pieces. Repeat to make 5 more rolls.
  • Make a dipping sauce by combining the reserved 1 tablespoon marinade with the remaining 2 tablespoons shoyu. Serve the sushi rolls with the dipping sauce.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SPICY VEGGIE SUSHI ROLL



SPICY VEGGIE SUSHI ROLL image

Categories     Vegetable     Vegetarian

Yield 8 pieces

Number Of Ingredients 11

Soy Paper
Sticky Brown Rice
Tempura Flakes or Tempura Yam
Cream Cheese
Cucumber
Avocado
Asparagus
Sesame Seeds
Spicy Mayo
Eel sauce
No Tobiko, No Fish Eggs, No Nori (Seaweed Paper).

Steps:

  • 1. Wrap your bamboo mat with plastic wrap. This is necessary on order to prevent rice from sticking to the mat. 2. Take a Soy Paper sheet, and cut it in half. Place one half on the mat, with the shiny side facing down. 3. Grab a handful of prepared brown sushi rice, and spread it gently over the Soy Paper - about 1cm high. 3. Sprinkle a spoonful of Sesame Seeds and/or sesame seeds evenly over the rice. 4. Flip the Soy Paper so that the rice is now facing down. 5. Line up the Tempura Flakes or Tempura Yam sticks along the Soy Paper. 6. Next to it, line up thinly sliced avocado, cucumber, asparagus, cream cheese. 7. Roll. 8. Cut into 8 equal pieces. (For best results first cut in half, then cut each half into two, and then again.) 9. Arrange on Sushi Plate and decorate with Eel Sauce over the rolls (using a squeeze container works well) and add a dollop of Spicy Mayo. 10. Serve with Wasabi and Low Sodium Soy Sauce.

VEGETABLE SUSHI ROLLS FOR ALL AGES



Vegetable Sushi Rolls for All Ages image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 rolls

Number Of Ingredients 13

1/3 cup seasoned rice vinegar
2 teaspoons sugar
1 teaspoon salt
1 1/2 cups short-grained sushi rice
1 1/2 cups water
4 sheets toasted nori
1 kirby cucumber or 1/2 regular cucumber, seeded and cut into matchsticks
1 carrot, cut into matchsticks
1 small yellow bell pepper, stemmed, seeded and cut into matchsticks
4 scallions, trimmed and cut into matchsticks
1 (4-inch) piece daikon, peeled, and cut into matchsticks (or pickled daikon or 6 red radishes)
1/2 firm-ripe Hass avocado, peeled, thinly sliced lengthwise, sprinkled with lemon juice
Soy sauce

Steps:

  • For the rice:
  • Mix together vinegar, sugar, and salt.
  • Rinse the rice in colander and drain. Put the rice and water in medium saucepan with a tight fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. (For a good seal wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes.
  • Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
  • To assemble rolls:
  • Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge.
  • Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.
  • Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
  • Serve with bowl of soy sauce for dipping.

HOMEMADE VEGETARIAN SUSHI ROLLS



Homemade Vegetarian Sushi Rolls image

Cool, light-tasting strips of cucumber are rolled around crunchy veggies, creamy avocado, and a sheet of nori in this quick and simple homemade vegetarian sushi roll recipe.

Provided by Miki Mitchell

Categories     World Cuisine Recipes     Asian

Time 15m

Yield 1

Number Of Ingredients 5

¼ small cucumber, peeled
1 sheet nori (dry seaweed)
1 small carrot, peeled and thinly sliced
¼ small red bell pepper, thinly sliced
6 thin slices avocado

Steps:

  • Slice cucumber into wide, flat pieces and blot with a paper towel to dry.
  • Lay cucumber slices flat on a work surface, slightly overlapping each piece. Place nori sheet on top and arrange bell pepper and carrot slices along the edge that is closest to you. Gently roll the sushi, slice into 6 pieces, and top with avocado slices.

Nutrition Facts : Calories 272 calories, Carbohydrate 19.8 g, Fat 22.2 g, Fiber 12.1 g, Protein 4 g, SaturatedFat 3.2 g, Sodium 47.9 mg, Sugar 4.1 g

VEGETABLE SUSHI ROLL



Vegetable Sushi Roll image

Make and share this Vegetable Sushi Roll recipe from Food.com.

Provided by under12parsecs

Categories     Short Grain Rice

Time 1h20m

Yield 20 Rolls

Number Of Ingredients 14

3 cups short-grain japanese rice, rinsed
1/3 cup rice vinegar
3 tablespoons sugar
salt
10 nori, halved (dried seaweed)
sesame seeds, for sprinkling
1 cucumber
1 avocado
1 plum tomato, seeded
1 small red onion
20 asparagus spears, trimmed and blanched
wasabi paste, for spreading and serving
1 romaine lettuce hearts
pickled ginger, for serving

Steps:

  • Make the rice. Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, just use a saucepan.
  • Fold in the vinegar. Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes.
  • Spread the rice. Cover a bamboo sushi mat with plastic wrap. Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds.
  • Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he's had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus.
  • Add the filling. Carefully flip over the nori so it's rice-side down on the mat with the short end facing you. Spread a bit of wasabi paste in a line about one-third of the way up the nori-it's spicy, so use it sparingly. Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. It's OK if the vegetables hang over the edges of the nori.
  • Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help you.
  • Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger and more wasabi.

Nutrition Facts : Calories 141.5, Fat 1.8, SaturatedFat 0.3, Sodium 6.2, Carbohydrate 28.6, Fiber 2.2, Sugar 3, Protein 3

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Whisk the vinegar, sugar, and salt together in small bowl. Add the sauce mixture to the rice and mix well. Make the sauce by combining the listed ingredients together in small bowl. To …
From top40recipes.com


10 BEST SPICY SUSHI RECIPES | YUMMLY
2022-06-17 water, eggs, carrot, vegetable stock, sugar, vinegar, sushi grade tuna and 17 more Tofu Sushi (or Sushi Bowl) The Breakfast Drama Queen carrot, sushi vinegar, oyster sauce, …
From yummly.com


GARDEN VEGGIE SUSHI • THE VIEW FROM GREAT ISLAND
2022-06-27 To make the sushi rice. While the cooked sushi rice is still warm, add the rice wine vinegar, salt, and sugar and mix to combine. Try not to over-mix or the rice can become …
From theviewfromgreatisland.com


28 BEST SUSHI ROLLS RECIPES - SUSHI GUIDES & RECIPES
This recipe changes and, in a way, create a separate but also a tasty type of sushi roll. This recipe is also a reasonable deviation from the usual sushi rolls available. Summary. These …
From ichisushi.com


RECIPE: SUSHI MAKI THREE WAYS (SALMON CRUNCH ROLL, SPICY TUNA …
2022-06-28 Spicy Tuna Roll: Mince 8 ounces of sushi-grade tuna and mix with 1 tablespoon mayonnaise, 1 minced green onion, 2 teaspoons sriracha sauce. Consider flipping your nori …
From seattleymca.org


RECIPE: SPICY SHIITAKE SUSHI ROLLS - SORTEDFOOD
Put a frying pan over a high heat and add the sesame oil. Give it a minute to heat up and add the mushrooms with the chilli flakes. Fry without moving the pan for 3-5 minutes, until the …
From sortedfood.com


HOMEMADE VEGETARIAN SUSHI ROLL RECIPE | CAROLINA® RICE
Step 4. Spread rice over the bottom of a large, shallow baking pan. Cover rice with damp towel until needed (up to 3 hours), but do not chill. Step 5. Vegetarian Rolls: Place a sheet of nori, …
From carolinarice.com


PERFECT CRUNCHY SPICY TUNA ROLL - CHEFS & RECIPES
Cook, covered, according to the manufacturer’s directions. In a small saucepan placed over medium heat, combine the washed rice and water. Bring the water to a boil, then lower it to …
From chefsandrecipes.com


SPICY VEGGIE SUSHI BOWLS | LOVE AND OLIVE OIL
2016-01-04 Bring rice and 2 cups water to a boil in a saucepan set over medium-high heat. Reduce heat to medium-low, cover and simmer until liquid is absorbed and rice is tender, …
From loveandoliveoil.com


VEGAN SPICY TUNA ROLL - THERESCIPES.INFO
Vegan Spicy Tuna Roll - Cook With Candy top cookwithcandy.com. Aug 27, 2020How to Make the Easiest Vegan Spicy Tuna Roll Ingredients Vegan Spicy "Tuna" Marinade 1 cup water …
From therecipes.info


27 BEST SUSHI RECIPES - IZZYCOOKING
2022-06-29 Fold the nori sheet in half and split using a pair of scissors. Place half of the nori sheet on top of the bamboo mat, shining side facing down. Take 3/4 cup of cooked rice and …
From izzycooking.com


COLORFUL VEGGIE SUSHI ROLL AND SPICY MAYO | VEGGIE SUSHI, SUSHI …
Jul 15, 2018 - Looking for a cool recipe for a hot day? Look no further. Dig into these colorful veggie sushi rolls that can be a light dinner or perfect packable lunch.
From pinterest.ca


23 BEST SPICY MAYO SUSHI RECIPES TO SATISFY YOUR SUSHI CRAVING
1. Spicy Tuna Rolls. First on our list is this fast-to-make and flavorsome spicy mayo tuna roll from Just One Cookbook. Our first one is not the most simple spicy mayo sushi you will find, …
From ichisushi.com


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