You are here: Home> Course > Starters / Snacks > Indian Snacks for Entertaining > Bell Pepper and Carrot Sushi, Veg Bell Pepper and Carrot Sushi
Capsicum and Carrot Sushi | Vegetarian Bell Pepper and Carrot Sushi | Indian vegetarian sushi |
Tarla Dalal
16 July, 2016
Table of Content
About Bell Pepper And Carrot Sushi, Veg Bell Pepper And Carrot Sushi
|
|
Ingredients
|
|
Methods
|
|
For the dressing
|
|
For the sticky rice
|
|
For the stuffing
|
|
How to proceed
|
|
Nutrient values
|
Capsicum and Carrot Sushi | Vegetarian Bell Pepper and Carrot Sushi | Indian vegetarian sushi |
Capsicum and Carrot Sushi is a vibrant and flavorful Indian vegetarian sushi that beautifully blends Japanese technique with colorful Indian ingredients. Made using sticky sushi rice, fresh bell peppers, and carrots, this recipe offers a perfect balance of taste, texture, and visual appeal. The soft, mildly tangy rice combined with crunchy vegetables and the umami flavor of seaweed (nori) creates an unforgettable bite. Unlike traditional sushi made with seafood, this Vegetarian Bell Pepper and Carrot Sushi is completely plant-based, making it a great option for vegetarians who love Japanese cuisine.
The key to making perfect sushi rice lies in achieving the right stickiness and seasoning. Here, the rice is flavored with a special dressing made of rice vinegar, sugar, and black sesame seeds (kala til), which adds a hint of sweetness and nuttiness. Once cooled, the seasoned rice is soft, sticky, and aromatic — just the way sushi rice should be. The rice is spread evenly on a seaweed sushi (nori) sheet, which acts as a base for rolling. The mild vinegar flavor balances the sweetness of the vegetables, while the sesame seeds give a pleasant crunch to every bite.
The stuffing for this sushi is simple yet refreshing. Thinly sliced red capsicum, yellow capsicum, and carrot juliennesare tossed with lemon juice and a little salt to enhance their flavor and freshness. These colorful strips not only make the sushi visually appealing but also add a mix of sweet and tangy notes that perfectly complement the rice. The use of toga rashi powder gives it a slight spicy kick, elevating the flavor profile and adding a subtle heat that makes this Indian-style sushi stand out.
Rolling the sushi is an art in itself. Using a bamboo mat lined with cling wrap, the prepared rice and vegetables are rolled tightly into a compact log. The roll is then cut into neat, bite-sized pieces using a sharp, wet knife to prevent sticking. The sushi is best served chilled for about 15 minutes, allowing the flavors to meld together. This process ensures that each piece holds its shape well and delivers a satisfying texture — soft rice on the outside, with crunchy and juicy vegetables inside.
To enjoy this Capsicum and Carrot Sushi, serve it with classic Japanese condiments like soy sauce, wasabi, and pickled ginger (adrak). The salty soy enhances the mild rice flavor, while the sharp wasabi adds a bold contrast, and the pickled ginger refreshes the palate between bites. This vegetarian version is light yet fulfilling, making it a perfect appetizer, party snack, or even a light lunch. Its fusion of Japanese elegance and Indian familiarity makes it appealing to all palates.
Overall, the Vegetarian Bell Pepper and Carrot Sushi is a delightful twist on traditional sushi, showcasing how versatile this dish can be. It proves that sushi doesn’t need to have seafood to be flavorful or satisfying. Packed with the goodness of fresh vegetables, sticky rice, and healthy sesame seeds, it’s a feast for both the eyes and the taste buds. Whether you’re new to sushi-making or an experienced cook looking for a vegetarian alternative, this Indian vegetarian sushi is sure to impress with its color, freshness, and perfectly balanced flavors.
Tags
Soaking Time
15 minutes
Preparation Time
10 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
16 pieces
Ingredients
For The Sticky Rice
3/4 cup uncooked sushi rice
salt to taste
For The Dressing
1 tbsp rice vinegar
1 tbsp sugar
Other Ingredients
bamboo mats ( 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
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.
Bell Pepper and Carrot Sushi, Veg Bell Pepper and Carrot Sushi recipe with step by step photos
-
-
To make the For the dressing for Bell Pepper and Carrot Sushi, Veg Bell Pepper and Carrot Sushi, in a small non-stick pan put rice vinegar and 1 tbsp sugar
mix well and cook on a slow flame for 1 minute.
![]()
-
Once cooled, add the 1 tsp black sesame seeds (kala til) and mxi well. Keep aside.
![]()
-
-
-
To make the For the sticky rice for Bell Pepper and Carrot Sushi, Veg Bell Pepper and Carrot Sushi, take 3/4 cup uncooked sushi rice.
![]()
-
Soak the sushi rice in enough water for 15 minutes.
![]()
-
Drain well and keep aside.
![]()
-
Boil 2¼ cups of water and little salt to taste in a deep non-stick pan.
![]()
-
Add the sushi rice, mix gently and cook on a medium flame for 15 to 17 minutes.
![]()
-
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.
![]()
-
-
-
Combine the 8 thin red capsicum strips, 8 thin yellow capsicum strips, 8 thin carrot juliennes, 1/4 tsp lemon juice and little salt to taste in a bowl, toss gently and keep aside.
![]()
-
-
-
Take a seaweed sushi (nori) sheets 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 thin red capsicum strips, 4 thin yellow capsicum strips and 4 thin carrot juliennes overlapping each other on one side of the bamboo mat and sprinkle a little toga rashi powder 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 Capsicum and Carrot Sushi | Vegetarian Bell Pepper and Carrot Sushi | Indian vegetarian sushi | immediately with wasabi sauce, soy sauce and pickled sushi ginger (adrak).
![]()
-
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Bell Pepper and Carrot Sushi, Veg Bell Pepper and Carrot Sushi
The Nutrient info is complete
Archana
Aug. 31, 2016, 5:58 p.m.
Bell pepper and carrot sushi.. Wow the colour combination of the veggies inside the roll is really nice an also gives a nice crunch. My family really enjoyed this vegetarian version of sushi.. Thank you for this recipe..
-8780.webp)
