Fresh Vegetable Sushi Rolls
Description
Delight in the freshness of vibrant vegetable sushi rolls, packed with crunchy cucumber, creamy avocado, crisp carrots, and seasoned rice, all wrapped in a delicate sheet of nori. Perfect for a light meal or snack, these rolls are a healthy, vegan-friendly option that brings a touch of Japanese cuisine to your plate. Easy to make and even easier to love!
Ingredients
- 2 cups • sushi rice
- 2 1/2 cups • water
- 1/4 cup • rice vinegar
- 2 tbsp • sugar
- 1 tsp • salt
- • Nori sheets
- 1 • cucumber, julienned
- 1 • avocado, sliced
- 1 • carrot, julienned
- 1 • red bell pepper, julienned
- • Soy sauce, for serving
- • Wasabi, for serving
- • Pickled ginger, for serving
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Drain well.
- Combine the rice and water in a rice cooker or a saucepan. Cook according to the rice cooker's instructions or bring to a boil in the saucepan, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the water is absorbed. Let it cool slightly.
- In a small bowl, mix the rice vinegar, sugar, and salt until the sugar is dissolved. Pour over the cooked rice and gently fold to combine. Let the rice cool to room temperature.
- Place a nori sheet on a bamboo sushi mat or a clean, dry surface. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
- Arrange a few pieces of cucumber, avocado, carrot, and bell pepper horizontally across the middle of the rice.
- Using the bamboo mat or your hands, tightly roll the sushi from the bottom edge, pressing gently to seal.
- Moisten the top edge of the nori with a little water to seal the roll.
- Using a sharp knife, cut the roll into bite-sized pieces.
- Serve the sushi rolls with soy sauce, wasabi, and pickled ginger.
Sushi, Vegan, Nori, Avocado, Rice, Cucumber, Healthy, Japanese, Carrots, Plant-based
Read it online:
https://www.beveragetraining.com/recipe/fresh-vegetable-sushi-rolls/