Energizing Japanese Vegetarian Sushi Rolls

Allergens

Gluten, Soy (if using soy sauce)

Ingredients

• 2 cups sushi rice
• 4 sheets nori
• 1 cucumber, thinly sliced
• 1 avocado, thinly sliced
• 1 carrot, thinly sliced into sticks
• 1 red bell pepper, thinly sliced
• 2 tbsp rice vinegar
• 1 tsp sugar
• 4 tbsp sushi
• grade cucumber, thinly sliced
• 4 tbsp avocado, thinly sliced

Instructions

1. Rinse the sushi rice in cold water until the water runs clear. Cook the rice according to package instructions, then let it cool.
2. Mix the rice vinegar and sugar together in a small bowl. Once the rice has cooled, gently fold in the vinegar mixture using a wooden spoon or spatula.
3. Place a sheet of nori on a bamboo sushi mat. Wet your hands with water and spread about 1/4 of the seasoned rice evenly over the nori, leaving a small gap at the top edge.
4. Lay cucumber, avocado, carrot, and red bell pepper sticks in rows across the bottom third of the rice.
5. Using the bamboo mat as a guide, roll the sushi tightly from the bottom up, applying even pressure. Wet the top edge with water to help seal it.
6. Repeat with the remaining ingredients and nori sheets, slicing each roll into 8 equal pieces once rolled.

Chef’s Insight

These sushi rolls are perfect for a healthy snack or light meal, combining nutritious vegetables and whole grains for optimal energy levels.

Notes

For added flavor, use black sesame seeds or furikake seasoning to garnish the rolls before slicing.