Grilled Vegetable Sushi

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 cups sushi rice
• •3 cups water
• •3 tablespoons rice vinegar
• •1 tablespoon sugar
• •1 teaspoon salt
• •1 red bell pepper, sliced
• •1 zucchini, julienned
• •1 carrot, julienned
• •1 avocado, sliced
• •4 sheets nori (seaweed)
• •Soy sauce for dipping
• •2 tablespoons sesame seeds (optional)
• •1 tablespoon vegetable oil

Instructions

1. 1

   Rinse the sushi rice under cold water until the water runs clear.

2. 2

   In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until the rice is cooked and water is absorbed.

3. 3

   Transfer the cooked rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour the mixture over the rice and gently fold to combine. Let it cool to room temperature.

4. 4

   While the rice cools, prepare the vegetables. Heat vegetable oil in a grill pan or outdoor grill over medium heat. Grill the red bell pepper, zucchini, and carrot until tender, about 3-4 minutes on each side.

5. 5

   Lay a sheet of nori shiny side down on a bamboo sushi mat. With wet hands, spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.

6. 6

   Add a few pieces of grilled vegetables and avocado slices horizontally across the center of the rice. Roll the sushi tightly from the bottom using the mat to help shape it. Seal the edge with a little water if needed.

7. 7

   Slice the sushi roll into 6-8 pieces with a sharp, wet knife and sprinkle with sesame seeds if desired. Serve with soy sauce for dipping.