Serves: 2–3
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients
- 1 cup sushi rice
- 1¼ cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- ½ teaspoon salt
- 4–6 nori sheets
- 1 small cucumber, julienned
- 1 small carrot, julienned
- 1 avocado, sliced
- ¼ cup red bell pepper, thinly sliced
- Optional fillings: pickled radish, tofu strips, sprouts
For serving:
- Soy sauce or tamari
- Pickled ginger
- Wasabi (vegan)
Instructions
- Cook the rice:
Rinse sushi rice until water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat, cover, and simmer 12–15 minutes. Let sit covered 10 minutes off heat. - Season the rice:
Mix rice vinegar, sugar, and salt. Gently fold into the warm rice. Let cool to room temperature. - Prepare your rolling station:
Lay a bamboo sushi mat on a clean surface and place plastic wrap on top (optional for easier cleanup). Place a nori sheet shiny side down. - Assemble the rolls:
Spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Arrange your veggies (cucumber, carrot, avocado, bell pepper, etc.) in a line across the rice. - Roll the sushi:
Lift the edge of the bamboo mat closest to you and roll tightly over the filling. Press gently but firmly. Seal the edge with a little water. - Slice the rolls:
Use a sharp knife (dipped in water to prevent sticking) to cut into 6–8 pieces. - Serve:
Arrange on a plate with soy sauce, pickled ginger, and wasabi.
Tips
- Keep a bowl of water nearby to wet your fingers and knife—rice won’t stick.
- Mix and match fillings for flavor and color.
- For extra protein, add baked tofu or tempeh strips.
