Ingredients
For the Sushi Rice:
1 cup sushi rice
1 1/4 cups water
2 tbsp rice vinegar
1 tbsp sugar (optional or substitute with maple syrup)
1/2 tsp salt
For the Filling:
1 medium carrot, julienned
1 small cucumber, julienned (seedless or deseeded)
1/2 avocado, sliced into strips
Optional: cooked sweet potato, thinly sliced; pickled radish or other vegetables
For Rolling:
4 sheets of nori (seaweed)
Soy sauce, tamari, or coconut aminos for dipping
Wasabi and pickled ginger (optional)
Instructions
Step 1: Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch for better texture.
Add the rice and water to a pot, cover, and bring to a boil. Reduce the heat to low and simmer for 18-20 minutes, or until the water is absorbed.
Remove from heat and let the rice sit, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice using a wooden spoon or rice paddle. Let the rice cool to room temperature.
Step 2: Prep the Vegetables
Julienne the carrot and cucumber into thin, even strips. For the avocado, slice it into thin strips as well.
Optional: Blanch the carrots for 1-2 minutes in boiling water if you prefer a softer texture.
Step 3: Assemble the Rolls
Place a sheet of nori, shiny side down, on a bamboo sushi mat (or a clean kitchen towel).
Wet your hands with water to prevent sticking, then spread a thin, even layer of sushi rice over the nori, leaving about 1 inch at the top edge.
Arrange the julienned carrot, cucumber, and avocado strips horizontally across the middle of the rice.
Roll the sushi tightly away from you, using the mat to press and shape as you go. Seal the edge with a little water.
Step 4: Slice and Serve
Use a sharp knife to slice each roll into 6-8 pieces. Wet the knife between cuts to prevent sticking.
Arrange the slices on a plate and serve with soy sauce, wasabi, and pickled ginger.
