Description
Easy veggie sushi rolls recipe featuring fresh vegetables and sushi rice.
Ingredients
Scale
- 1 cup sushi rice
- 1 1/4 cups water
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 4 sheets nori
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 avocado, sliced
- Sesame seeds for garnish
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Combine rice and water in a rice cooker or pot. Cook according to the manufacturer’s instructions.
- Once cooked, let the rice cool slightly. Mix rice vinegar, sugar, and salt in a separate bowl until dissolved. Stir this mixture into the rice.
- Place a sheet of nori on a bamboo mat, shiny side down.
- Wet your hands to prevent sticking. Take a handful of rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- Arrange cucumber, carrot, and avocado in a line across the rice.
- Lift the bamboo mat and roll the sushi tightly away from you, pressing gently.
- Seal the edge of the nori with a little water.
- Slice the roll into 6-8 pieces with a sharp knife.
- Sprinkle sesame seeds on top for garnish.
Notes
- Experiment with different vegetables like bell peppers or radishes.
- Serve with soy sauce, pickled ginger, and wasabi.
- Use a sharp knife to achieve clean cuts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 2 rolls
- Calories: 300
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: easy veggie sushi rolls recipe