Vegetarian and fishy sushi rolls brim with quick carrot-daikon pickles, shiso, shiitake mushrooms, scallions, avocado, cucumber, shiso, and kaiware sprouts.
Tamago (sweet omelette) can be found in Japanese markets, or make your own
. This recipe makes more than enough pickles for a whole lotta rolls; extras will keep refrigerated for weeks and can be put in salads or sandwiches (I'm thinking bahn mi for the rest of mine!).
We used a combination of yellow and orange carrots, purple and watermelon daikon, but feel free to play with any roots you like. They only need to sit for 30 minutes or so to become tangy, or you can make them a few days ahead and let them do their thing in the refrigerator. I've included my favorite sushi fixings below but feel free to mix and match as you like.
Get the rice recipe, fish suggestions, and rolling technique over at Snixy Kitchen
Nutritional values are based on one of twenty four servings of pickles and mushroom.