Ingredients
- ¼ cup (60 ml) finely-shredded carrot
- ¼ cup (60 ml) thinly-julienned onion
- ¼ cup (60 ml) finely-diced celery
- ¼ cup (60 ml) thinly-julienned daikon radish
- 2 tablespoons miso paste
- 2 oz (55 g) sake
- ½ cup (120 ml) water
- ½ teaspoon rice vinegar
- ½ teaspoon wasabi
- 1½ cups (360 ml) cooked sushi rice
- 2 sheets of nori
Make it step by step
- In a wok or saucepan, combine vegetables and sake. Bring to a simmer and let cook until most of the sake is gone, stirring often.
- Add the water and miso, bring this to a simmer, and let it cook until the vegetables are soft (but not mushy), stirring often.
- Remove the vegetables from the pan, and reduce the remaining liquid to a thick sauce consistency.
- Pour the sauce over the vegetables and mix thoroughly. Let cool, then mix in vinegar.
- Evenly spread rice over nori, dab half the wasabi across each, then place the vegetable mix across this. Roll tightly.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.