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Explore the art of sushi-making with these delightful vegetarian sushi rolls! Filled with fresh veggies like cucumber, avocado, and carrots, they’re great for a fun dinner party or a healthy lunch option. Pair them with soy sauce and wasabi for an authentic experience!
Rinse 1 cup of sushi rice under cold water until the water runs clear.
Cook the rice according to the package instructions, usually with a 1:1 ratio of rice to water, bringing it to a boil and then simmering for about 20 minutes.
Once cooked, let the rice cool and season it with 2 tablespoons of rice vinegar and a pinch of salt. Mix gently.
Prepare your vegetables by slicing cucumber, avocado, and carrots into thin strips.
Place a bamboo sushi mat on a flat surface and put a sheet of nori, shiny side down, on the mat.
Wet your hands with water to prevent sticking and take about 1/2 cup of sushi rice. Spread the rice evenly over the nori, leaving a 1-inch border at the top.
Lay the vegetable strips horizontally in the center of the rice-covered nori.
Carefully roll the sushi away from you using the mat, applying gentle pressure to keep the roll tight. Seal the edge with a little water.
Use a sharp knife to slice the roll into 6-8 pieces. Repeat with the remaining ingredients.
Serve the sushi rolls with soy sauce, wasabi, and a sprinkle of sesame seeds on top. Enjoy!
