Charred Bell Pepper Sushi Tolds
Japanese-inspired sushi bites with charred bell peppers, crisp cucumber, and a tangy soy-mirin glaze. The peppers add smoky sweetness, while the rice provides chew and balance—perfect for a playful, unexpected bell pepper twist.
- Prep Time: 20 min
- Cook Time: 15 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 cups sushi rice, uncooked
- 1 cups water
- 1 red bell peppers, sliced into thin strips
- ½ cucumber, julienned
- 2 sheets nori
- 1 ½ tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
- 1 tbsp soy sauce
- ½ tbsp mirin
- ½ tsp sesame oil
- ½ tsp toasted sesame seeds
- ½ small sheet of pickled ginger, finely chopped (optional)
- 1 scallions, thinly sliced
Instructions
- Rinse 1 cup sushi rice until water runs clear; cook with 1¼ cups water, then let steam 10 minutes.
- Gently fan-cold the rice with 1 tbsp rice vinegar, 1 tsp sugar, and ½ tsp salt; set aside.
- Char bell pepper strips on a hot dry skillet until blistered and slightly blackened; cool.
- Dip pepper in soy-mirrin glaze (2 tbsp soy sauce, 1 tbsp mirin) and set aside.
- Lay a nori sheet shiny side down; spread a thin layer of seasoned rice, leaving 1 inch top edge.
- Arrange pepper strips and cucumber in a line; roll tightly, seal with a damp edge.
- Slice each roll into 6–8 pieces; sprinkle with sesame seeds and scallions.
- Serve with extra soy-mutter glaze on the side for dipping.
- Preheat the oven and bake until golden and set; a toothpick should come out clean.
Chef’s Pro Tips
- Char peppers until blistered for deeper flavor.
- Let rice cool to body heat before shaping rolls.
Serving Suggestions
Serve with pickled ginger and a small soy-meshi dipping sauce on the side.
Storage Instructions
Store leftover rolls wrapped in plastic in the fridge for up to 1 day; best fresh.
Nutritional Estimates
Per serving · 2 servings total
| calories | 380 |
|---|---|
| protein | 9 |
| carbohydrates | 66 |
| fat | 9 |
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