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Welcome plants to the sushi party with the colorful and vibrant Vegetarian Sushi. It's all about crisp cucumbers, velvety avocado, and delightfully sweet bell peppers wrapped in nutty, roasted nori and fluffy sushi rice. Add a sprinkling of sesame seeds and perhaps a dab of wasabi for that extra flair. Deliciously inclusive without skimping on flavor and perfect for the veggie enthusiast in everyone.
Rinse the sushi rice under cold water until the water runs clear.
Cook the sushi rice according to package instructions. Typically, this involves combining 1 cup of rice with 1 1/4 cups of water and bringing it to a boil, then simmering it covered for 18 minutes.
Once cooked, transfer rice to a large bowl and let it cool slightly. Add 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Fold the mixture gently with a spatula until the rice is evenly seasoned.
Prepare your vegetables: cut the cucumber, red bell pepper, and carrot into thin julienne strips. Slice the avocado into thin wedges.
Place a nori sheet, shiny side down, on a bamboo sushi mat. Spread a thin, even layer of seasoned rice over the nori, leaving a 1-inch border at the top.
In a horizontal line across the center, arrange a layer of cucumber, bell pepper, carrot, and avocado.
Using the sushi mat, carefully roll the nori over the vegetables, pressing gently. Moist the nori edge with a bit of water to seal the roll.
Repeat the process with the remaining ingredients.
Using a sharp knife, slice each roll into 6-8 pieces.
Sprinkle the rolls with sesame seeds. Serve with soy sauce and wasabi paste for dipping, if desired.
