Simple homemade vegetarian Hosomaki

Name: Simple homemade vegetarian Hosomaki
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: Originario rice ¾ cup; Nori seaweed (FROM 21x15 cm) 2 fogli; Neapolitin pumpkin 0.67 cup; Leeks 2.75 oz; Rice vinegar 1 tbsp; Wasabi 2 tsp; Fine salt to taste

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274

Calories per serving

Energy Kcal 274
Carbohydrates g 60.3
of which sugars g 6.3
Protein g 7
Fats g 0.6
of which saturated fat g 0.16
Fiber g 3
Sodium mg 601

Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Difficult
Prep time: 30 min
Cook time: 20 min
Serving: 2

PRESENTATION

Explore the tasty world of simple vegetarian hosomaki—a fun twist on classic Japanese sushi. These easy vegetarian sushi rolls swap out raw fish for steamed pumpkin and leeks, giving you a flavor that's really, really satisfying. The tender pumpkin and sweet leeks blend so well with sticky rice, all wrapped up in crispy nori. Add a dash of wasabi for that spicy kick, and—seriously—you’ve got a dish that’s gonna impress.

This homemade hosomaki recipe shows off how versatile sushi can be. Thing is, you don’t need fish to get those authentic Japanese vibes. The mix of ingredients feels adventurous yet, you know, comforting. Perfect for anyone wanting to try something new. And when you bite into these veggie sushi rolls, the moist texture of the pumpkin pairs wonderfully with the leeks' fresh crunch.

Rolling nori is a blast! It results in these visually appealing rolls—super tasty—beautifully laid out on your plate. The wasabi? It’s not just heat; it adds a punchy flavor that complements the crispy nori. For anyone bored with regular sushi, this veggie version has tasty surprises.

You know what’s awesome? These rolls are really simple to make. Yet, they bring an exotic touch to your meal. Swapping fish for veggies means everyone at the table can dig in, showing just how flexible hosomaki sushi can be. Each bite delivers the tangy wasabi, tender rice, and veggies that taste both familiar and new.

This easy dish brings a bit of Japanese charm to your kitchen, making it perfect for family dinners or when friends come over. And look, it is creative and modern, proving vegetarian options can be just as exciting and flavorful as their fishy counterparts. Pretty cool, right?

How to prepare Simple homemade vegetarian Hosomaki

To prepare the vegetarian hosomaki, start by cooking the original rice. Rinse it under cold running water and boil it in salted water for 9 minutes. 1. Drain the rice 2 and season it with rice vinegar, then let it cool to room temperature 3.

Cut the leek lengthwise with a knife 4 and peel it 5. Prepare a steamer with a basket lined with parchment paper 6.

Place the leek leaves here 7 and cook for 5 minutes with a lid 8. Once cooked 9, transfer them to a plate to cool.

Meanwhile, cut the pumpkin to obtain 4 rectangles 8 inches long and about 0.4 inches wide and high 10 11. Place the pumpkin rectangles in the same steamer and let them cook for 7 minutes 12.

Once cooked, let the pumpkin cool 13. At this point, place the seaweed on the special sushi mat 14 and lay the rice on top, making sure to reach the edge of the short side and leaving about 0.4 inches of space from both long sides, flattening it well with your hands. In the center, spread a strip of wasabi with your finger 15.

Place 4 leek leaves over the entire surface of the rice 16 and then place 2 pumpkin rectangles in the center 17. Now roll your hosomaki starting from the bottom, squeezing it well with your hands until the roll is well compact 18.

At this point 19 transfer it to a cutting board and cut it first in half and then into 6 pieces 20. Your vegetarian hosomaki is ready to be served, if you like, with some soy sauce 21.