Bell Pepper and Carrot Sushi, Veg Bell Pepper and Carrot Sushi recipe (2024)

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by Tarla Dalal

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Bell Pepper and Carrot Sushi, Veg Bell Pepper and Carrot Sushi recipe - How to make Bell Pepper and Carrot Sushi, Veg Bell Pepper and Carrot Sushi

Tags

Indian Snacks for EntertainingEvening Tea SnacksWestern Partyco*cktail Party

Soaking time: 15 minutes Preparation Time:10 mins&nbsp &nbspCooking Time:20 mins&nbsp &nbspTotal Time:45 mins &nbsp &nbspMakes 16 pieces
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Ingredients

For The Sticky Rice
3/4 cup uncooked sushi rice
salt to taste

For The Dressing
1 tbsp rice (chawal)
1 tbsp sugar
1 tsp black sesame seeds (kala til)

Other Ingredients
2 seaweed sushi ( nori) sheets
bamboo mat ( 8” by 9”) for rolling
toga rashi powder for sprinkling

For The Stuffing
8 thin red capsicum strips
8 thin yellow capsicum strips
8 thin carrot juliennes
1/4 tsp lemon juice
salt to taste

For Serving
wasabi sauce
soy sauce
pickled sushi ginger (adrak)

Method

For the dressing

Combine the rice vinegar and sugar in a small non-stick pan, mix well and cook on a slow flame for 1 minute, while stirring occasionally. Keep aside to cool completely.
Once cooled, add the sesame seeds and mxi well. Keep aside.

For the sticky rice

Soak the rice in enough water for 15 minutes,. Drain well and keep aside.
Boil 2¼ cups of water and little salt in a deep non-stick pan, add the rice, mix gently and cook on a medium flame for 15 to 17 minutes or till the rice is cooked and the water is evaporated completely, while stirring occasionally.
Transfer the rice into a plate and cool completely, add the prepared dressing and mix gently.
Divide the rice into 2 equal portions. Keep aside.

For the stuffing

Combine the red capsicum, yellow capsicum, carrot, lemon juice and little salt in a bowl, toss gently and keep aside.

How to proceed

Take a seaweed sushi sheet and lightly roast it on an open flame using a tong on all the sides.
Repeat step 1 to roast 1 more sheet. Keep aside.
Cover the bamboo mat with cling wrap all over and seal it tightly.
Place the bamboo mat on a clean, dry surface, place a portion of the prepared sticky rice over it and spread it evenly with wet hands leaving ½" gap from all the 4 sides and press it gently.
Sprinkle a little water on a roasted seaweed sushi sheet to make it soft.
Now place it over the spread sushi rice and press it gently.
Place 4 red capsicum strips, 4 yellow capsicum strips and 4 carrot strips overlapping each other on one side of the bamboo mat and sprinkle a little toga rashi evenly over it.
Roll it very tightly with the help of a bamboo mat, pressing each time while rolling.
Gently remove the bamboo mat to get a sushi roll. Place it on a chopping board and cut the edges to make it look clean.
Place the sushi roll on a plate and refrigerate for 15 minutes.
Cut into 8 equal portions using a sharp wet knife.
Repeat steps 4 to 11 to make 8 more pieces.
Serve immediately with wasabi sauce, soy sauce and pickled ginger.

Nutrient valuesper piece

Energy	35 cal
Protein	0.6 g
Carbohydrates	7.8 g
Fiber	0.5 g
Fat	0.1 g
Cholesterol	0 mg
Vitamin A	33 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0.2 mg
Vitamin C	4.2 mg
Folic Acid	0.8 mcg
Calcium	3.9 mg
Iron	0.1 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	0.4 mg
Potassium	1.5 mg
Zinc	0.1 mg

RECIPE SOURCE : Tarla Dalal's Latest Recipes