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Servings: 2–3 rolls (approx. 12–18 pieces)
Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 45 mins
Ingredients:
For the Sushi Rice:
1 cup sushi rice (or any short-grain rice)
2 tbsp rice vinegar
1 tbsp sugar
½ tsp salt
For the Fillings (you can mix and match):
1 small cucumber, julienned
1 small carrot, julienned
1 avocado, sliced
½ bell pepper (red or yellow), julienned
Pickled radish (optional)
Cream cheese or tofu strips (optional)
Other:
3 sheets of nori (seaweed sheets)
Soy sauce (for dipping)
Wasabi & pickled ginger (optional)
Bamboo sushi mat (for rolling)
Instructions:
1. Prepare the Rice:
Rinse the sushi rice until the water runs clear.
Cook according to package instructions (usually 1 cup rice to 1¼ cups water).
In a small bowl, mix rice vinegar, sugar, and salt. Heat until dissolved.
Once rice is cooked, gently fold in the vinegar mixture. Let cool to room temperature.
2. Prepare the Fillings:
Wash and julienne all vegetables.
Keep them dry and fresh. Avocado should be cut last to avoid browning.
3. Rolling the Sushi:
Place a bamboo mat on a flat surface. Lay a sheet of nori on it (shiny side down).
Wet your hands to prevent sticking, and spread a thin layer of rice over the nori, leaving 1 inch at the top edge.
Arrange the veggie fillings horizontally on the bottom third of the rice.
Roll tightly using the mat, pressing gently but firmly to shape.
Seal the roll by moistening the top edge of the nori.
4. Slice and Serve:
Use a sharp knife dipped in water to slice the roll into 6–8 pieces.
Serve with soy sauce, pickled ginger, and a dab of wasabi.
Tips:
Add toasted sesame seeds on the rice for extra flavor.
Use cling wrap between the mat and nori for cleaner rolling.
Store leftovers in the fridge, covered with a damp cloth and plastic wrap.
Source : Oh Women
