How to make Veggie Sushi Roll
Veggie Sushi Rolls are a great choice for a light lunch, dinner, or even a snack. They’re packed with fresh veggies and delicious sushi rice all wrapped up in nori, making each bite a tasty mix of flavors and textures. Give this recipe a go, and you'll quickly see why Veggie Sushi Rolls are a hit with sushi fans everywhere.
Ingredients
For the Sushi Rice:
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
For the Veggie Filling:
- 1 avocado sliced
- 1 cucumber julienned
- 1 carrot julienned
- 1 red bell pepper thinly sliced
- 2-3 sheets nori seaweed
Optional Toppings & Sides:
- Soy sauce
- Pickled ginger
- Wasabi
- Sesame seeds
Instructions
Make the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear to get rid of extra starch.
- Cook the rice with water in a rice cooker according to the instructions. If you don't have a rice cooker, bring the rice and water to a boil in a saucepan. Then, reduce the heat to low, cover it, and let it simmer for about 20 minutes until the water is absorbed.
- While the rice is cooking, mix the rice vinegar, sugar, and salt in a small pan over low heat until the sugar and salt dissolve. Don’t let it boil.
- When the rice is done, transfer it to a big bowl and gently mix in the vinegar mixture. Let the rice cool to room temperature.
Prepare the Veggies:
- While the rice is cooling, slice the avocado, cucumber, carrot, and red bell pepper.
Make the Sushi Rolls:
- Put a bamboo sushi mat on a flat surface and cover it with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap.
- With wet hands, spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top.
- Arrange the avocado, cucumber, carrot, and bell pepper strips horizontally across the rice.
- Carefully lift the edge of the bamboo mat closest to you and start rolling it away from you, pressing gently to keep the roll tight.
- Use a sharp knife to slice the roll into bite-sized pieces.