One-Pot Dishes

Grilled Vegetable Nigiri

Name: Grilled Vegetable Nigiri
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 40 g Rice; 30 g Brown rice; 5 g Brown glutinous rice; 20 g Korean zucchini; 20 g King oyster mushroom; 20 g Burdock root; 15 g Red bell pepper; 15 g Yellow bell pepper; 15 g Orange bell pepper; 2.5 g Vinegar; 2 g Sugar; 1 g Green laver (parae-gim); 1 g Mihyang (cooking wine); 0.3 g Lemon; 0.1 g Dried kelp (dasima); as needed Salt water (for vegetables)

채소초밥

Multigrain sushi rice seasoned with a lemony kelp vinegar, topped with grilled burdock, king oyster mushroom, zucchini and three colors of bell pepper, wrapped with green laver strips. The lemony sushi vinegar is tasty enough that no other seasoning is needed.

📝 Step-by-Step Instructions

Soak the rice, brown rice and brown glutinous rice and cook until fluffy.

Combine the vinegar, sugar, kelp, lemon and cooking wine to make sushi vinegar and mix it into the rice.

Slice the burdock 0.5 cm thick, blanch and pan-grill.

Cut the zucchini and peppers to sushi size, cure briefly in salted water and pan-grill. Grill the mushroom too.

Shape the rice into long nigiri and top with the peppers, burdock, mushroom and zucchini.

Wrap a long strip of green laver around each to hold the vegetables in place.

📊 Nutrition Facts (per serving)

393.26Calories (kcal)

87.64 gCarbs

7.59 gProtein

1.37 gFat

144.48 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.