In this guide, we will be looking at how to make sushi without seaweed. The truth is that nori sheets give the umami flavor to sushi, but this rice paper sushi recipe will be perfect for you if you don’t like the taste of seaweed.
They are packed with avocado, roasted red pepper slices, and mango, drizzled with creamy wasabi mayonnaise, and sprayed with black sesame seeds.
What to Expect?
Well, it’s time to get rid of the thought that you need raw fish to make sushi.
This sushi recipe skips the fish and seafood and replaces them with several bright and hearty vegetables like bell pepper, spinach, shiitake mushroom, cucumber, avocado, and beet.
You may have only thought of fishless sushi such as kappa maki (aka cucumber maki) or avocado maki, where there is only one filling.
However, in this guide, you will learn how to make mouth-watering rainbow maki with only vegetables.
Why this is the best sushi without fish recipe:
- It is extremely delicious, with the perfect combination of sweet, tasty, and umami.
- It is amazingly versatile. You can add the condiments and fillings you love the most for the perfect sushi.
- The truth is that you don’t need to be a sushi chef to make this recipe; it is extremely easy and ready in just half an hour.
- It stores well in the refrigerator; that way, you can enjoy your sushi for up to four days.
Ingredients
It’s time to discuss what you need to make rice paper sushi without seaweed.
There are some must-have ingredients, but other than that, it is up to your imagination what you put inside.
Sushi Rice
Sushi rice, which is also referred to as sushi-meshi, is short-grain white rice. I’ve actually seen and tried sushi with wild rice, brown rice, or even quinoa as a “healthier” alternative.
Long-grain rice is likely to be drier and less sticky in texture.
In this guide, you will learn a quicker way to make delectable, sticky sushi rice that might be more suitable for your kitchen equipment.
Rice Paper Wrappers
Rice paper sheets are available in several forms. You can purchase round ones and square ones.
There are sheets made of 100% rice flour, but there are also some brands that use a mixture of tapioca starch and rice flour.
In this case, I suggest you use 2 rounds of rice paper wrappers made of 100% rice flour per roll, which will yield 5 to 6 maki sushi.
Sushi Filling
You can always go for fresh mango slices, roasted red peppers, and avocado.
Rice Paper Sushi without Seaweed
I suggest you think again if you ever thought sushi without seaweed was impossible. Not only is it possible, but it is amazingly delectable.
This simple sushi without seaweed recipe takes you step-by-step through how to prepare colorful and flavor-packed rice paper sushi in your kitchen in just 30 minutes.
Course: Main Course, Appetizer
Cuisine: Japanese
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 30 maki sushi
Equipment
- Rice cooker
- Stockpot
Ingredients
Sushi Rice
- 1 cup of sushi rice
- ¾ tablespoon of salt
- 1 1/3 cups of water
- 1 ½ tablespoons of rice vinegar
To Assemble the Sushi
- 3 tablespoons of mayo
- Black sesame seeds
- 12 rice paper sheets
- ½ avocado (sliced as fries)
- ½ mango (sliced as fries)
- ½ teaspoon of wasabi, optional (to taste)
- ½ jar of roasted red pepper (sliced as fries)
Optional Condiments
- Hot mustard
- Pickled ginger
- Chili oil
- Soy sauce or tamari
Laid-Out Instructions
Cooking Sushi Rice
- First, you are to rinse the rice under cold water using a fine mesh sieve, then proceed to take a pot and pour in fresh cold water and rice vinegar. After that, add rinsed rice and salt.
- Proceed to bring it to a boil. Turn the heat down once boiling, then simmer until the water disappears. Remove it from heat and cover with a lid. Make sure it remains covered for 5 minutes. Now, you have cooked sushi rice.
Rolling Sushi
- For this, gently submerge 2 rice papers with a diameter of 6 inches, which is approximately 16 cm, in lukewarm water. Just don’t do it all at the same time, but one by one. Or you can just use two large bowls.
- Proceed to transfer them to a dry and smooth surface, partly covering each other once submerged. I wipe my surface more or less dry after each roll. You are not to use a bamboo sushi mat or saran wrap, as the soaked sheets will eventually stick to them.
- After that, scoop the cooked rice in the middle, but leave the edges free. Then, proceed to place a couple of slices of roasted red pepper, avocado, and mango in the middle on top of the rice.
- That being done, fold the sides toward the middle. Now, roll them up from the bottom to the top as tight as you can. Keep in mind that if it is too loose, the sushi rolls will fall apart after cutting.
- Afterward, sprinkle them with wasabi mayo and drizzle some black sesame seeds on top, then cut into 5 to 6 rolls with a sharp knife and enjoy.
- You are to repeat this with all six pairs of rice paper sheets, and you should have approximately 30 sushi rolls.
Frequently Asked Questions
Can I Make Sushi Without Using Seaweed?
Well, that is exactly what this recipe is all about, so yes, you can certainly make sushi without using seaweed, and you can also do it at home.
Some alternative ingredients and techniques can be used to create mouth-watering sushi rolls without seaweed.
What Can I Use Instead of Seaweed for Making Sushi?
When making sushi at home, you can use ingredients such as cucumber slices, soy pepper, or even a thinly sliced omelet as an alternative to seaweed.
These alternatives can yield a similar texture and hold the ingredients together, just like seaweed.
Can You Keep Sushi Overnight?
I don’t recommend this in any way, given that the longer you keep the raw fish, the greater the risk of bacteria growth and illness.
Normally, I will just enjoy the rest of the fish, thinly sliced sashimi-style, if I find that I’m getting full and I still have ingredients left because that’s the most valuable part, and allow the rest of the ingredients to go.
In addition, keep in mind that refrigerated rice gets hard and dry and does not reheat well. The bottom line of this is that this is something that should be eaten freshly made.
How Do I Roll Sushi Without Using Seaweed?
You can use a bamboo sushi rolling mat lined with plastic wrap to roll sushi without using seaweed.
Proceed to place the alternative wrapping ingredients, like cucumber slices or soy paper, on the mat. Add the sushi rice and fillings, and then you are to roll it up tightly using the mat to create a perfect sushi roll.
Are There Any Specific Tips For Making Sushi Without Seaweed?
It is important to make sure that the alternative wrapping ingredients are slightly moist when it comes to making sushi without seaweed. This is done to help them stick together.
Plus, using a sharp knife to cut the sushi rolls and chill them before you slice them can help maintain their shape and make the process easier.
Final Thoughts
Make sure you always use dry hands before you take rice paper from the package. This is so because wet hands will activate them, and they will stick together.
A few options of condiments to serve include chili oil, hot mustard, soy sauce, or tamari for gluten-free, wasabi, and pickled ginger.
Now this brings us to the end of this guide, as you now have the perfect guide on how to make sushi without seaweed.
How to Make Sushi Without Seaweed
Ingredients
Sushi Rice
- 1 cup of sushi rice
- ¾ tablespoon of salt
- 1 1/3 cups of water
- 1 ½ tablespoons of rice vinegar
To Assemble the Sushi
- 3 tablespoons of mayo
- Black sesame seeds
- 12 rice paper sheets
- ½ avocado sliced as fries
- ½ mango sliced as fries
- ½ teaspoon of wasabi optional (to taste)
- ½ jar of roasted red pepper sliced as fries
Optional Condiments
- Hot mustard
- Pickled ginger
- Chili oil
- Soy sauce or tamari
Instructions
How to Cook Sushi Rice:
- Begin by rinsing the rice under cold water using a fine mesh sieve.
- In a pot, combine fresh cold water, rice vinegar, rinsed rice, and salt.
- Bring the mixture to a boil, then reduce heat to simmer until the water is absorbed.
- Remove from heat, cover with a lid, and let it sit covered for 5 minutes.
- Your sushi rice is now ready.
Rolling Sushi:
- Gently submerge 2 rice papers with a 6-inch diameter (approximately 16 cm) in lukewarm water, one by one.
- Alternatively, use two large bowls for soaking.
- Transfer the soaked rice papers to a dry, smooth surface, allowing them to partly cover each other.
- After each roll, wipe the surface dry to prevent sticking.
- Do not use a bamboo sushi mat or saran wrap as the soaked sheets will stick.
- Scoop cooked rice in the middle of each sheet, leaving the edges free.
- Add slices of roasted red pepper, avocado, and mango on top of the rice.
- Fold the sides toward the middle, then roll from the bottom to the top tightly.
- Ensure the roll is tight to prevent it from falling apart when cutting.
- Sprinkle with wasabi mayo and drizzle black sesame seeds on top.
- Cut into 5 to 6 rolls using a sharp knife.
- Repeat with the remaining six pairs of rice paper sheets to make approximately 30 sushi rolls.
- Enjoy your homemade sushi rolls!
