If you think matcha is only for lattes, try this. I'm putting it straight into sushi rice and it's the upgrade your homemade sushi has been begging for.
Earthy matcha, seasoned rice, crisp veg: perfection.
Matcha-Infused Veggie Sushi Rolls
Rated 5.0 stars by 1 users
Servings
4 rolls / 24–30 pieces
Prep Time
30 minutes
These matcha-infused sushi rolls deliver a unique fusion of umami and earthy green tea notes. Paired with fresh ingredients and wrapped in seaweed, every bite is clean, vibrant and elegantly refreshing.
Ingredients
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250g sushi rice
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330ml water
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3 tbsp rice vinegar
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1 tbsp maple syrup (or sugar)
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½ tsp salt
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1 tsp culinary grade matcha powder, sifted
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4 nori sheets
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Julienned cucumber
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Julienned carrot
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Pickled radish or daikon
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Blanched asparagus
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Red pepper strips
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Tamari or soy dipping sauce
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Pickled ginger
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Wasabi (optional)
Rice:
Filling suggestions:
Serving suggestions:
Directions
Rinse the sushi rice thoroughly under cold water until the water runs clear.
Cook the rinsed rice with 330ml water using a rice cooker or on the stovetop.
Once cooked, transfer the rice to a wide bowl. Gently fold in the rice vinegar, maple syrup, salt, and sifted matcha powder while simultaneously fanning the rice to cool it quickly.
Cover the rice with a damp cloth and set aside.
Prepare your choice of fillings, aiming for a vibrant mix of colours, textures, and flavours.
Lay a nori sheet shiny side down on a bamboo sushi mat. Spread a thin, even layer of matcha-infused rice over three-quarters of the sheet.
Arrange selected veggie fillings in a line along the centre of the rice-covered section.
Using the bamboo mat, carefully roll the sushi tightly, sealing the edge with a little water.
Slice the roll into 6–8 even pieces with a sharp, damp knife.
Serve immediately with tamari or soy dipping sauce, pickled ginger, a touch of wasabi, and a sprinkle of sesame seeds or furikake, if desired.
