Vegetarian Sushi Rolls

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

Ingredients

• •2 cups sushi rice
• •2 1/2 cups water
• •4 sheets nori (seaweed)
• •1 small cucumber, julienned
• •1 large carrot, julienned
• •1 avocado, sliced
• •1/4 cup rice vinegar
• •2 tbsp sugar
• •1 tsp salt
• •Soy sauce for dipping
• •Sesame seeds (optional, for garnish)

Instructions

1. 1

   Rinse the sushi rice under cold water until the water runs clear, then drain.

2. 2

   In a pot, combine the rinsed rice and 2 1/2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.

3. 3

   While the rice is cooking, prepare the sushi vinegar by mixing rice vinegar, sugar, and salt in a small bowl until dissolved.

4. 4

   When the rice is done cooking, remove it from heat and let it sit covered for 10 minutes, then transfer the rice to a large bowl.

5. 5

   Gently fold the vinegar mixture into the rice until well combined. Let the rice cool slightly.

6. 6

   Lay a sheet of nori on a bamboo sushi mat or a clean surface. Spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.

7. 7

   Arrange a few cucumber, carrot, and avocado slices in a line across the center of the rice. Roll the sushi tightly from the bottom using the mat as a guide, applying gentle pressure to keep it tight.

8. 8

   Using a sharp knife, slice the rolled sushi into 6-8 pieces and repeat with the remaining ingredients. Serve with soy sauce and sprinkle with sesame seeds if desired.