\nBeat the heat with this light and revitalizing sushi roll recipe that combines creamy avocado, crunchy cucumber, and soft Japanese rice. Perfect for a hot summer day or as a unique twist on traditional sushi.<\/p>\n
When it comes to sushi, many people think of raw fish and seafood as the main ingredients. But sushi doesn’t have to mean sacrificing your plant-based diet! In fact, there are countless delicious vegetarian sushi options that can satisfy your cravings without compromising your values. From classic combinations like avocado and cucumber to innovative pairings like sweet potato tempura and mango, we’ve got you covered with these 18 mouth-watering vegetarian sushi recipes.<\/p>\n
\nBeat the heat with this light and revitalizing sushi roll recipe that combines creamy avocado, crunchy cucumber, and soft Japanese rice. Perfect for a hot summer day or as a unique twist on traditional sushi.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 ripe avocado, sliced Instructions:<\/strong><\/p>\n 1. Prepare the sushi rice according to package instructions using 1\/2 cup of water and 1 tablespoon of rice vinegar. Cooking Time:<\/strong> None required (assembly only)<\/p>\n Enjoy your refreshing Avocado and Cucumber Sushi Rolls!<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large sweet potatoes, peeled Instructions:<\/strong><\/p>\n 1. Preheat the oil in a deep frying pan to 350\u00b0F. Cooking Time:<\/strong> 20-25 minutes (including frying time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 ripe mango, diced Instructions:<\/strong><\/p>\n 1. Cook the sushi rice according to package instructions. Allow it to cool. Cooking Time:<\/strong> 15 minutes (including rice cooking time)<\/p>\n Get ready to roll up the flavors with this mouth-watering Spicy Tofu Sushi Rolls recipe! A perfect blend of crispy and creamy, these rolls will satisfy your sushi cravings.<\/p>\n Ingredients:<\/p>\n – 1 block of firm tofu, drained and crumbled Instructions:<\/p>\n 1. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and red pepper flakes. Cooking Time:<\/strong> 15-20 minutes (depending on rolling speed)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked sushi rice Instructions:<\/strong><\/p>\n 1. Prepare the sushi rice according to package instructions. Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked Japanese rice Instructions:<\/strong><\/p>\n 1. Cook Japanese rice according to package instructions. Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked quinoa Instructions:<\/strong><\/p>\n 1. Cook quinoa according to package instructions. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Summary: Ingredients:<\/p>\n – 1 cup cooked Japanese rice (short-grain) Instructions:<\/p>\n 1. Prepare the sushi rice according to package instructions or cook Japanese short-grain rice with water and salt. Cooking Time:<\/strong> 10-15 minutes (including cooking time for rice)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked Japanese short-grain rice Instructions:<\/strong><\/p>\n 1. Prepare the sushi rice according to package instructions. Cooking Time:<\/strong> 10-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound fresh asparagus, trimmed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large bell pepper, any color Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Roast bell pepper for 30-40 minutes, or until charred and tender. Cooking Time:<\/strong> 45 minutes (including roasting time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked white rice Instructions:<\/strong><\/p>\n 1. Prepare sushi vinegar by mixing equal parts water and rice vinegar in a small bowl. Cooking Time:<\/strong> 10-15 minutes (including rice preparation)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked edamame Instructions:<\/strong><\/p>\n 1. Cook the sushi rice according to package instructions. Cooking Time:<\/strong> 30 minutes (including cooking time for sushi rice)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked Japanese rice Instructions:<\/strong><\/p>\n 1. Prepare the sushi rice according to package instructions. Cooking Time:<\/strong> 15 minutes ( preparation) + 30 minutes (cooking rice)<\/p>\n A twist on traditional sushi, this unique recipe combines the natural sweetness of roasted beets with the tanginess of goat cheese.<\/p>\n Ingredients:<\/p>\n – 1 large beet Instructions:<\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Wrap the beet in foil and roast for 45-50 minutes, or until tender. Cooking Time:<\/strong> 50 minutes (including roasting time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium zucchini, spiralized Instructions:<\/strong><\/p>\n 1. Prepare the sushi rice according to package instructions. Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block firm tofu, drained and cut into small cubes Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked Japanese short-grain rice Instructions:<\/strong><\/p>\n 1. Prepare the sushi rice according to package instructions. Cooking Time:<\/strong> 10-15 minutes (including preparation time)<\/p>\n Looking for innovative vegetarian sushi recipes to impress your friends and family? Look no further! This article presents 18 mouth-watering options that cater to every occasion. From classic combinations like avocado and cucumber, to unique flavors like sweet potato tempura and mango with cream cheese, there’s something for everyone. Spicy tofu rolls, pickled radish and carrot sushi, teriyaki mushroom, quinoa and veggie bowls, and many more delicious options await. Whether you’re a seasoned sushi lover or just starting out, these recipes are sure to inspire your next culinary adventure.<\/p>\n","protected":false},"excerpt":{"rendered":"
\n– 2 cucumbers, peeled and thinly sliced
\n– 1 cup cooked Japanese short-grain rice
\n– 1\/2 cup water
\n– 1 tablespoon rice vinegar
\n– 1 sheet nori seaweed
\n– Sesame seeds for garnish (optional)<\/p>\n
\n2. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of prepared sushi rice onto the seaweed, leaving a 1-inch border at the top.
\n3. Place 1-2 slices of avocado and cucumber in the middle of the rice.
\n4. Roll the sushi using a bamboo mat or a clean tea towel. Apply gentle pressure to form a compact roll.
\n5. Slice into individual pieces and garnish with sesame seeds, if desired.<\/p>\nSweet Potato Tempura Sushi<\/h2>\n
\nTransform your sushi game with this unique and delicious Sweet Potato Tempura Sushi recipe! Crispy tempura sweet potato slices add a delightful texture to traditional sushi rolls.<\/p>\n
\n– 1 cup all-purpose flour
\n– 1\/2 cup cornstarch
\n– 1\/2 cup ice-cold soda water
\n– Vegetable oil for frying
\n– Sushi rice and nori sheets (for assembly)
\n– Optional: soy sauce, wasabi, and pickled ginger for serving<\/p>\n
\n2. In a bowl, whisk together flour, cornstarch, and soda water until smooth. Cut sweet potatoes into 1\/4-inch thick slices.
\n3. Dip each sweet potato slice into the batter, coating both sides evenly.
\n4. Fry battered sweet potato slices in batches for 2-3 minutes or until golden brown.
\n5. Drain tempura sweet potatoes on paper towels.
\n6. Assemble sushi rolls with cooked rice, nori sheets, and tempura sweet potato slices.<\/p>\nMango and Cream Cheese Sushi<\/h2>\n
\nThis unique sushi recipe combines the sweetness of mango with the tanginess of cream cheese, creating a refreshing and flavorful treat. Perfect for warm weather or as a sweet dessert option.<\/p>\n
\n– 8 oz cream cheese, softened
\n– 1\/2 cup short-grain rice (sushi rice)
\n– 1\/4 cup water
\n– 1 sheet of nori seaweed
\n– Sesame seeds and chopped cilantro for garnish (optional)<\/p>\n
\n2. In a separate bowl, mix together the diced mango and softened cream cheese until well combined.
\n3. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of cooked sushi rice onto the seaweed, leaving a 1-inch border at the top.
\n4. Place about 1 tablespoon of the mango-cream cheese mixture in the middle of the rice.
\n5. Roll the sushi using a bamboo mat or your hands, applying gentle pressure.
\n6. Slice into desired thickness and serve immediately. Garnish with sesame seeds and chopped cilantro if desired.<\/p>\nSpicy Tofu Sushi Rolls<\/h2>\n
\nSpicy Tofu Sushi Rolls Recipe<\/p>\n
\n– 1\/2 cup of soy sauce
\n– 1\/4 cup of rice vinegar
\n– 2 tablespoons of sesame oil
\n– 1 tablespoon of honey
\n– 1 teaspoon of grated ginger
\n– 1\/4 teaspoon of red pepper flakes (or more to taste)
\n– 8-10 sushi rice rolls wrappers
\n– Sliced cucumber, carrot, and avocado for garnish<\/p>\n
\n2. Add the crumbled tofu and mix until well coated with the marinade.
\n3. Lay a sushi roll wrapper flat on a surface. Place about 1\/4 cup of the marinated tofu in the center of the wrapper.
\n4. Add sliced cucumber, carrot, and avocado to the top of the tofu.
\n5. Roll up the wrapper tightly but gently, applying even pressure.
\n6. Repeat with remaining ingredients and wrappers.
\n7. Serve immediately or store refrigerated for up to 24 hours.<\/p>\nPickled Radish and Carrot Sushi<\/h2>\n
\nExperience the perfect harmony of sweet and tangy flavors with this unique sushi recipe that combines pickled radishes and carrots with sushi rice and nori seaweed.<\/p>\n
\n– 1\/2 cup pickled radish (see note)
\n– 1\/4 cup pickled carrot (see note)
\n– 1 sheet of nori seaweed
\n– 1 tablespoon soy sauce
\n– 1 teaspoon sesame oil
\n– Salt and pepper to taste<\/p>\n
\n2. Cut the pickled radish and carrot into thin strips.
\n3. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
\n4. Place the pickled radish and carrot strips in the middle of the rice.
\n5. Drizzle soy sauce and sesame oil over the filling.
\n6. Roll the sushi using a bamboo mat or your hands.
\n7. Slice into individual pieces and serve immediately.<\/p>\nTeriyaki Mushroom Sushi<\/h2>\n
\nElevate your sushi game with this unique and delicious Teriyaki Mushroom Sushi recipe. A sweet and savory twist on traditional sushi, this dish combines the earthy flavor of mushrooms with the rich taste of teriyaki sauce.<\/p>\n
\n– 1\/2 cup sliced mushrooms (such as shiitake or cremini)
\n– 1\/4 cup teriyaki sauce
\n– 1\/4 cup water
\n– 1 tablespoon soy sauce
\n– 1 tablespoon sesame oil
\n– 1 sheet of nori seaweed
\n– Sushi vinegar (optional)<\/p>\n
\n2. In a small pan, combine teriyaki sauce, water, soy sauce, and sesame oil. Bring to a boil, then reduce heat and simmer for 5 minutes.
\n3. Add sliced mushrooms to the teriyaki sauce mixture and cook for an additional 2-3 minutes, or until mushrooms are tender.
\n4. Lay a sheet of nori seaweed flat on a cutting board. Spread a thin layer of cooked rice onto the seaweed, leaving a small border at the top.
\n5. Place a few pieces of mushroom mixture in the middle of the rice.
\n6. Roll sushi using a bamboo sushi mat or your hands. Slice into individual pieces.<\/p>\nQuinoa and Veggie Sushi Bowl<\/h2>\n
\nThis Quinoa and Veggie Sushi Bowl recipe combines the nutty flavor of quinoa with the crunch of fresh vegetables, all wrapped up in a delicious and healthy meal. Perfect for a quick lunch or dinner, this dish is also vegan-friendly and gluten-free.<\/p>\n
\n– 1\/2 cup mixed vegetables (carrots, cucumber, bell peppers, avocado)
\n– 1\/4 cup pickled ginger slices
\n– 2 tablespoons soy sauce
\n– 1 tablespoon sesame oil
\n– Salt to taste
\n– Optional: sesame seeds and chopped scallions for garnish<\/p>\n
\n2. Slice mixed vegetables into thin strips.
\n3. In a small bowl, whisk together soy sauce and sesame oil.
\n4. Assemble the bowls by placing cooked quinoa at the bottom, followed by sliced vegetables, pickled ginger slices, and drizzle with the soy-sesame dressing.
\n5. Season with salt to taste.
\n6. Garnish with sesame seeds and chopped scallions if desired.<\/p>\nRainbow Vegetable Sushi<\/h2>\n
\nRainbow Vegetable Sushi Recipe<\/p>\n
\nExperience the vibrant colors of a rainbow in every bite with this refreshing and healthy sushi recipe, featuring a variety of colorful vegetables wrapped in seaweed.<\/p>\n
\n– 1\/2 cup water
\n– 1\/4 teaspoon salt
\n– 1\/2 sheet nori seaweed (dried seaweed sheets)
\n– Rainbow vegetable mix:
\n\t+ 1 cup shredded carrot
\n\t+ 1 cup sliced red bell pepper
\n\t+ 1\/2 cup diced cucumber
\n\t+ 1\/2 cup sliced avocado
\n– Optional: sesame seeds, soy sauce, and wasabi<\/p>\n
\n2. Cut nori sheets into desired size for rolling.
\n3. Lay a nori sheet flat on a cutting board, leaving a 1-inch border at the top.
\n4. Spread a thin layer of cooked rice onto the seaweed, leaving room at the top.
\n5. Arrange the rainbow vegetable mix in the middle of the rice.
\n6. Roll the sushi using a bamboo mat or your hands, applying gentle pressure.
\n7. Slice into individual pieces and serve with optional toppings.<\/p>\nWasabi Pea and Avocado Sushi<\/h2>\n
\nElevate your sushi game with this unique fusion of flavors and textures. The spicy kick from wasabi peas pairs perfectly with creamy avocado, all wrapped up in a delicate piece of sushi rice.<\/p>\n
\n– 1 ripe avocado, diced
\n– 1\/4 cup wasabi peas
\n– 1 sheet nori seaweed
\n– Salt to taste<\/p>\n
\n2. Cut the nori sheet into desired sizes for individual pieces of sushi.
\n3. Lay a nori sheet flat and spread a thin layer of sushi rice onto it, leaving a 1-inch border at the top.
\n4. Place diced avocado in the middle of the rice.
\n5. Sprinkle wasabi peas on top of the avocado.
\n6. Roll the sushi using a bamboo sushi mat or a clean tea towel.
\n7. Slice into individual pieces and serve.<\/p>\nBaked Asparagus Sushi Rolls<\/h2>\n
\nA unique twist on traditional sushi, these baked asparagus rolls combine the flavors of Japan with the simplicity of a casserole. Perfect for a healthy and delicious dinner or snack.<\/p>\n
\n– 1 cup cooked Japanese rice (short-grain)
\n– 1\/2 cup rolled oats
\n– 1\/4 cup grated Parmesan cheese
\n– 1 tablespoon soy sauce
\n– 1 tablespoon sesame oil
\n– Salt and pepper to taste
\n– 1 sheet nori seaweed<\/p>\n
\n2. In a large bowl, combine cooked rice, oats, Parmesan cheese, soy sauce, and sesame oil. Mix well.
\n3. Arrange asparagus spears in a single layer on a baking sheet.
\n4. Place a sheet of nori seaweed flat on a work surface. Spread a thin layer of the rice mixture onto the seaweed, leaving a 1-inch border at the top.
\n5. Place 2-3 asparagus spears along the edge of the rice.
\n6. Roll up the sushi tightly but gently. Slice into individual rolls.
\n7. Bake for 12-15 minutes or until lightly browned.<\/p>\nBell Pepper and Hummus Sushi<\/h2>\n
\nThis unique sushi recipe combines the crunch of roasted bell peppers with the creamy richness of hummus, all wrapped up in a sweet and savory package.<\/p>\n
\n– 1\/2 cup cooked white rice
\n– 1\/4 cup hummus
\n– 1 sheet nori seaweed
\n– 1 tablespoon soy sauce
\n– 1 teaspoon sesame oil
\n– Salt to taste<\/p>\n
\n2. Cook white rice according to package instructions. Allow to cool.
\n3. Spread a thin layer of hummus onto nori seaweed sheet.
\n4. Place a small amount of cooked rice on top of hummus.
\n5. Slice roasted bell pepper into thin strips and arrange on top of rice.
\n6. Drizzle soy sauce and sesame oil over the bell peppers.
\n7. Roll up sushi using a bamboo mat or your hands, applying gentle pressure.<\/p>\nKimchi and Cucumber Sushi<\/h2>\n
\nThis recipe combines the bold flavors of kimchi with the refreshing crunch of cucumber, all wrapped up in a delicate sushi roll. Perfect for adventurous eaters and fans of Korean-Japanese fusion cuisine.<\/p>\n
\n– 1\/2 cup water
\n– 1\/4 cup kimchi, chopped
\n– 1\/2 cucumber, sliced into thin rounds
\n– 1 sheet nori seaweed
\n– Salt to taste<\/p>\n
\n2. Cook white rice according to package instructions. Allow it to cool.
\n3. Cut the cooked rice into a rectangular shape, slightly smaller than the nori sheet.
\n4. Place a small amount of chopped kimchi on top of the rice, leaving a 1-inch border at the top.
\n5. Arrange cucumber slices on top of the kimchi.
\n6. Roll the sushi using a bamboo sushi mat or a clean tea towel. Apply gentle pressure to form a compact roll.
\n7. Slice into individual pieces and serve with soy sauce and wasabi for dipping.<\/p>\nEdamame and Spinach Sushi<\/h2>\n
\nThis recipe combines the sweetness of edamame with the earthiness of spinach to create a unique and delicious sushi experience.<\/p>\n
\n– 1\/2 cup fresh spinach leaves
\n– 1\/2 cup sushi rice
\n– 1\/4 cup water
\n– 1 tablespoon soy sauce
\n– 1 teaspoon sesame oil
\n– Salt to taste
\n– Nori sheets (dried seaweed)<\/p>\n
\n2. In a small bowl, mix together cooked edamame and spinach leaves.
\n3. Lay a nori sheet flat on a cutting board. Spread a thin layer of sushi rice onto the nori, leaving a 1-inch border at the top.
\n4. Place about 1 tablespoon of the edamame-spinach mixture in the middle of the rice.
\n5. Roll the sushi using a bamboo mat or your hands, applying gentle pressure.
\n6. Slice into individual pieces and serve with soy sauce and sesame oil.<\/p>\nPineapple and Jalape\u00f1o Sushi<\/h2>\n
\nExperience the perfect blend of sweet and spicy with this unique sushi recipe. The combination of juicy pineapple and crunchy jalape\u00f1o peppers creates a flavorful and refreshing twist on traditional sushi.<\/p>\n
\n– 1 ripe pineapple, diced
\n– 2 jalape\u00f1o peppers, seeded and thinly sliced
\n– 1\/4 cup cucumber slices
\n– 1 sheet nori seaweed
\n– Sushi vinegar (optional)<\/p>\n
\n2. Cut the nori sheet into desired size for individual rolls.
\n3. Lay a nori sheet flat and spread a thin layer of sushi rice onto it, leaving a 1-inch border at the top.
\n4. Arrange the pineapple and jalape\u00f1o slices horizontally in the middle of the rice.
\n5. Add cucumber slices on either side of the filling.
\n6. Roll the sushi using a bamboo mat or your hands, applying gentle pressure.
\n7. Slice into individual pieces and serve with soy sauce and wasabi if desired.<\/p>\nRoasted Beet and Goat Cheese Sushi<\/h2>\n
\nRoasted Beet and Goat Cheese Sushi Recipe<\/p>\n
\n– 1\/2 cup goat cheese, crumbled
\n– 1\/4 cup short-grain rice (such as sushi rice)
\n– 1\/4 cup water
\n– 1 tablespoon soy sauce
\n– 1 tablespoon vinegar
\n– 1 sheet of nori seaweed<\/p>\n
\n2. Cook the sushi rice according to package instructions. Mix with water, soy sauce, and vinegar.
\n3. Cut the roasted beet into thin strips.
\n4. Lay a sheet of nori seaweed flat on a surface. Place a small amount of sushi rice onto the seaweed, leaving a 1-inch border at the top.
\n5. Arrange the beet strips horizontally across the middle of the rice.
\n6. Top with crumbled goat cheese.
\n7. Roll the sushi using a bamboo mat or a clean tea towel. Slice into individual pieces.<\/p>\nZucchini and Sesame Sushi<\/h2>\n
\nThis unique sushi recipe combines the flavors of Japan with the freshness of summer zucchini, all wrapped up in a crispy sesame seed crust. Perfect for a quick and easy snack or appetizer.<\/p>\n
\n– 1\/2 cup cooked Japanese short-grain rice (preferably Koshihikari)
\n– 1\/4 cup water
\n– 1 tablespoon sesame oil
\n– 1 teaspoon sesame seeds
\n– 1 sheet of nori seaweed
\n– Salt to taste<\/p>\n
\n2. In a small bowl, mix together cooked rice and water until combined.
\n3. Heat sesame oil in a non-stick pan over medium heat. Add spiralized zucchini and cook for 2-3 minutes or until tender.
\n4. Cut nori seaweed sheet into desired size.
\n5. Lay a thin layer of sushi rice on the seaweed, leaving a small border at the top.
\n6. Place cooked zucchini strips in the middle of the rice.
\n7. Sprinkle sesame seeds over the zucchini.
\n8. Fold the seaweed over the filling to form a neat roll.
\n9. Serve immediately and enjoy!<\/p>\nThai Peanut Tofu Sushi<\/h2>\n
\nExperience the bold flavors of Thailand with this unique sushi recipe, featuring crispy tofu and a creamy peanut sauce.<\/p>\n
\n– 1\/2 cup peanut butter
\n– 2 tablespoons soy sauce
\n– 2 tablespoons rice vinegar
\n– 1 tablespoon honey
\n– 1 teaspoon grated ginger
\n– 1\/4 teaspoon red pepper flakes (optional)
\n– 8-10 sushi rice balls (prepared according to package instructions)
\n– Sesame seeds and chopped scallions for garnish<\/p>\n
\n2. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, ginger, and red pepper flakes (if using). Set aside.
\n3. Toss tofu cubes with 1 tablespoon of the peanut sauce until coated.
\n4. Roll sushi rice balls into desired shapes.
\n5. Pan-fry tofu until crispy, about 3-4 minutes per side.
\n6. Assemble sushi by placing a piece of fried tofu in the center of each sushi ball.
\n7. Drizzle remaining peanut sauce over the tofu and serve with sesame seeds and chopped scallions.<\/p>\nSunflower Seed P\u00e2t\u00e9 Sushi Rolls<\/h2>\n
\nDiscover the unique flavor combination of sunflower seed p\u00e2t\u00e9 and sushi rice, wrapped in a delicate seaweed sheet. This innovative recipe is perfect for adventurous eaters looking to spice up their sushi game.<\/p>\n
\n– 2 tbsp sunflower seed p\u00e2t\u00e9
\n– 1\/4 cup water
\n– 1 sheet nori (seaweed)
\n– Optional fillings: avocado, cucumber, carrot, and pickled ginger<\/p>\n
\n2. Mix in sunflower seed p\u00e2t\u00e9 and water until well combined.
\n3. Cut nori sheet into desired size for rolls.
\n4. Place a small amount of sushi mixture onto nori, leaving room at top.
\n5. Add optional fillings if using.
\n6. Roll sushi tightly but gently, applying even pressure.
\n7. Slice roll into individual pieces.<\/p>\nSummary<\/h2>\n