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Easy Homemade Veggie Sushi Rolls

By Maya Chen

Make delicious and healthy sushi rolls at home without a bamboo mat, filled with fresh vegetables and seasoned sushi rice.

Prep: 20-25 min · Cook: 20-30 min · Serves 3 · Cuisine: Japanese

Ingredients

• 1.5 cups short grain sushi rice
• 1.75 cups water
• 2 tablespoons organic rice vinegar
• 1 teaspoon salt
• 1 medium carrot
• 1 medium cucumber
• 1 medium avocado
• 1/2 piece red bell pepper
• 3-4 sheets nori sheets
• as needed spray Oil spray
• to taste sesame seeds
• to taste Thai basil
• to taste soy sauce

Method

1. Wash the sushi rice thoroughly in a sieve under cold running water until the water runs clear.
2. Add the washed rice, water, rice vinegar, and salt to a rice cooker. Cook according to your rice cooker's instructions, or until the rice is tender and sticky.
3. While the rice is cooking, prepare the vegetables. Peel the carrot and cucumber. Slice the carrot, cucumber, bell pepper, and avocado into thin, even strips suitable for sushi filling.
4. Once the rice is cooked, allow it to cool slightly to a manageable temperature.
5. On a clean, flat surface (like a cutting board), lay one nori sheet with the shiny side down.
6. Lightly spray a fork (or your fingers) with oil (or dampen with water) to prevent sticking. Spread a thin, even layer of cooked sushi rice over about two-thirds of the nori sheet, leaving approximately a 1-inch border at the top edge. Flatten the rice with your fork or fingers.
7. Arrange a few pieces of each vegetable (carrot, cucumber, avocado, bell pepper) in a horizontal line across the center of the rice.
8. To roll, take the bottom edge of the nori sheet and carefully tuck the vegetables inward. Begin to roll tightly upwards, pressing gently as you go along to create a compact roll. Continue tucking and rolling until the entire sheet is rolled. Use a little water on the top edge of the nori to seal the roll if needed.
9. Repeat steps 5-8 for the remaining nori sheets and fillings.
10. Using a sharp, damp knife, slice each sushi roll into 6-8 pieces.
11. Arrange the sushi pieces on a plate. Garnish with sesame seeds and Thai basil if desired.
12. Serve immediately with a side of soy sauce for dipping.

Original: https://youtube.com/shorts/74L9Oyq5U2E?si=1VVYkNWW61wwGYHs

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