Description
Veggie Sushi Rolls are a fun, fresh, and colorful Japanese snack that combines the flavors of avocado, cucumber, and carrot wrapped in sushi rice and seaweed.
Ingredients
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 sheets nori (seaweed)
- 1 avocado, sliced
- 1 cucumber, julienned
- 1 carrot, julienned
- Soy sauce, for serving
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
- Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
- Place a sheet of nori on a bamboo sushi mat.
- Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- Arrange slices of avocado, cucumber, and carrot in a line along the bottom edge of the rice.
- Using the bamboo mat, roll the sushi tightly from the bottom, pressing gently to seal.
- Slice the roll into bite-sized pieces using a sharp knife.
- Serve with soy sauce for dipping.
Notes
- Ensure the knife is sharp to get clean cuts.
- Keep a bowl of water nearby to wet your fingers and prevent the rice from sticking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg