Veggie Sushi Rolls

Ingredients

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

Instructions

1. 1

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

2. 2

   Combine the rinsed rice and 1 1/4 cups of water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.

3. 3

   In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked rice once it has cooled slightly, fluffing the rice with a fork.

4. 4

   Place a bamboo sushi mat on a flat surface and lay one sheet of nori, shiny side down, on the mat.

5. 5

   Wet your hands with water to prevent sticking, then grab about 1/4 of the rice and spread it evenly over the nori, leaving a 1-inch border at the top.

6. 6

   Arrange your choice of colorful veggies (cucumber, carrot, avocado, bell pepper) in a line across the center of the rice-covered nori.

7. 7

   Start rolling the nori tightly from the bottom, while gently pulling the mat away. Keep rolling until you reach the top edge of the nori. Seal the edge with a little water.

8. 8

   Use a sharp knife to slice the roll into 6-8 pieces. Serve with soy sauce, wasabi, and pickled ginger if desired.