Vegetable Sushi Rolls

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

Ingredients

• •2 cups sushi rice
• •2 1/2 cups water
• •1/2 cup rice vinegar
• •1 tbsp sugar
• •1 tsp salt
• •4 sheets nori (seaweed)
• •1 avocado, sliced
• •1 small cucumber, julienned
• •1 carrot, julienned
• •1/2 bell pepper, julienned
• •Soy sauce for dipping (optional)
• •Pickled ginger (optional)
• •Wasabi (optional)

Instructions

1. 1

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

2. 2

   In a medium pot, combine rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

3. 3

   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked rice and let it cool to room temperature.

4. 4

   On a bamboo sushi mat, place a sheet of nori, shiny side down.

5. 5

   Spread a thin layer of sushi rice over the nori, leaving about an inch of space at the top.

6. 6

   Arrange the avocado, cucumber, carrot, and bell pepper strips in a line across the rice, about 2 inches from the bottom of the nori sheet.

7. 7

   Using the mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Seal the edge with a little water.

8. 8

   Slice the rolls into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi if desired.