Delightful Japanese Vegetarian Sushi Rolls

Allergens

Soy (in soy sauce)

Ingredients

• 1. Sushi Rice (2 cups cooked) 2. Nori Sheets (4 sheets) 3. Cucumber (1 large, julienned) 4. Carrots (2 medium, julienned) 5. Avocado (2 ripe, sliced) 6. Red Bell Pepper (1 large, julienned) 7. Green Onions (4, thinly sliced) 8. Rice Vinegar (3 tablespoons) 9. Sugar (1 teaspoon) 10. Soy Sauce (to taste)

Instructions

1. Prepare the sushi rice by cooking it according to package instructions.
2. In a small saucepan, combine the rice vinegar and sugar heat until dissolved. Pour over cooked rice and mix gently. Let it cool.
3. Cut all vegetables into thin strips or slices for rolling.
4. Lay out a sheet of nori on a bamboo sushi mat, shiny side down. Spread 1/3 cup of seasoned sushi rice evenly over the nori, leaving a small border at the top edge.
5. Sprinkle some sesame seeds or toasted seaweed flakes over the rice for added flavor and visual appeal.
6. Arrange cucumber, carrots, avocado, red bell pepper, and green onions in a horizontal line along the bottom third of the nori sheet.
7. Begin rolling from the bottom, using the bamboo mat to help shape the roll. Apply gentle pressure as you roll.
8. Once rolled, use a sharp knife to slice into 6 equal pieces. Repeat with remaining ingredients.
9. Serve with soy sauce and wasabi for dipping.

Chef’s Insight

Ensure the rice is neither too sticky nor too dry; it should be slightly damp to the touch. - Use a sharp knife when slicing the rolls for clean, even cuts.

Notes

Add a sprinkle of sesame seeds or toasted seaweed flakes for added flavor and visual appeal. - Serve with soy sauce, wasabi, and pickled ginger for a complete sushi experience.