Veggie Sushi & Pickled Ginger


Enlightening Entrees!

Add your favorite thinly-chopped vegetables and wrap in seaweed to create your ideal sushi!

2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.


2 -4 ounces fresh ginger
1 teaspoon salt
1 teaspoon sugar
2 tablespoons rice vinegar
1 tablespoon water

Peel the ginger and slice it thinly on a mandoline or grater. Sprinkle it with salt and let it sit for 30 minutes. Rinse the ginger and lightly dry it.

Toss the ginger with the sugar, vinegar, and water. Let it sit for 15 minutes.

Add more vinegar, salt, or sugar to taste, then serve.