Vegetable Sushi Rolls

🛒 Ingredients

• Sushi Rice (dry) 130 g · 470 kcal
• Nori Sheets 10 g · 30 kcal
• Rice Vinegar 30 g · 5 kcal
• Cucumber 100 g · 15 kcal
• Carrot 50 g · 20 kcal
• Avocado 100 g · 160 kcal
• Red Bell Pepper 50 g · 15 kcal
• Sesame Seeds 10 g · 57 kcal

👨‍🍳 Instructions

1. Rinse the sushi rice thoroughly under cold water until the water runs clear; then cook according to package directions in a rice cooker or pot.
2. While the rice cooks, prepare the sushi vinegar seasoning by dissolving sugar and salt in rice vinegar; let it cool.
3. Once the rice is cooked, transfer it to a large non-metallic bowl, gradually add the sushi vinegar seasoning, and mix gently with a cutting motion to avoid mashing, fanning the rice to cool it quickly.
4. Slice the cucumber, carrot, avocado, and bell pepper into thin, even strips suitable for rolling.
5. Place a nori sheet, shiny side down, on a bamboo rolling mat; spread a thin, even layer of sushi rice over about two-thirds of the nori, leaving a 1-inch border at the top.
6. Arrange your desired vegetable fillings in a line across the center of the rice, sprinkling with sesame seeds if desired.
7. Using the bamboo mat, lift the edge closest to you and carefully roll the sushi away from you, pressing firmly to create a tight cylinder.
8. Moisten the exposed nori border with a little water to seal the roll completely.
9. Repeat with remaining ingredients; using a sharp, wet knife, slice each roll into 6-8 even pieces.