Real Recipes From Real Home Cooks ®

veggie, salmon and rice sushi

(2 ratings)
Recipe by
Cora Meza
Fayetteville, NC

My children love making this. We sometimes use leftover rice from dinner the night before. Sometimes we also use beef in place of salmon. You can use whatever veggie you want not including tomato. I have used this recipe at family gatherings and parties.

(2 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 25 Min

Ingredients For veggie, salmon and rice sushi

  • 2 c
    white rice
  • 1 1/2 Tbsp
    sushi vinegar
  • 1/2 c
    chopped carrots
  • 1/2 c
    sliced celery
  • 1/2 c
    salmon, canned
  • 1 pkg
    seasoned seaweed sheets

How To Make veggie, salmon and rice sushi

  • 1
    Cook white rice as according to package.
  • 2
    Spread rice on platter and allow rice to cool while you slice the celeryand carrots into 1/2 inch strips,and shred salmon into small pieces. You can use a cheese grater to shred the carrots more easily.
  • 3
    Sprinkle shushi vinegar over rice. Use more if needed.
  • 4
    Lay seasoned seaweed on shushi roller.
  • 5
    Layer on a thin layer of the white rice about 1/4 inch from the edge.
  • 6
    in a straight row at about the halfway point place a small bits of salmon, celery,and carrots. You can decide how much you want to use.
  • 7
    Then you grab the shushi roller and very carefully roll the seaweed pushing to tighten it. At the end simply seal the seaweed to itself.
  • 8
    Once you are done refridgerate for 10 minutes while you clean up a little.
  • 9
    Remove sushi from the refridgerator and slice into 1/4 inch pieces.
  • 10
    Serve them alone or with the dip of your choice.