“Japanese Vegan Sushi Rolls with Avocado and Cucumber – Melt-in-Your-Mouth Delight!”

Allergens

Gluten, Soy (optional - for vegan sushi vinegar and tamari sauce)

Ingredients

• 2 cups sushi rice, uncooked
• 4 nori sheets
• 2 ripe avocados
• 1 large cucumber
• 1/4 cup sushi vinegar
• 1 tbsp sesame seeds (optional)

Instructions

1. Cook the sushi rice according to package instructions. Once cooked, let it cool slightly and then mix in the sushi vinegar for a delectable taste.
2. Slice the cucumber into thin strips.
3. Cut the avocado into long slices or thin wedges.
4. Lay out one nori sheet on a bamboo mat or flat surface, shiny side facing down.
5. Wet your hands with water and spread a thin layer of sushi rice evenly over the nori sheet, leaving about 1 inch at the top for sealing.
6. Arrange the cucumber slices and avocado pieces along the center of the nori sheet. Sprinkle sesame seeds on top if desired.
7. Carefully roll up the sushi using the bamboo mat or your hands, applying gentle pressure to ensure it's tight but not overly compressed.
8. With a sharp knife, slice the sushi roll into 6 8 equal pieces.
9. Repeat with remaining nori sheets and ingredients.

Chef’s Insight

The secret to perfect sushi is in the rice texture - it should be slightly sticky and not too mushy. Practice your rolling technique to achieve a tight roll that holds together well.

Notes

For an added touch of luxury, try serving these vegan sushi rolls with a side of soy sauce infused with ginger and garlic.