Easy Veggie Sushi Rolls Simple and Healthy Recipe

Ingredients

• 2 cups sushi rice
• 2.5 cups water
• 4 sheets nori (seaweed)
• 1 whole avocado, sliced
• 1 medium cucumber, julienned
• 1 whole carrot, julienned
• 0.5 whole red bell pepper, thinly sliced
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• to taste soy sauce, for dipping
• optional pickled ginger and wasabi

Instructions

1. Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium heat. Once boiling, cover and reduce heat to low. Cook for about 20 minutes or until the water is absorbed. Remove from heat and let it sit covered for an additional 10 minutes.
3. While the rice is resting, mix the rice vinegar, sugar, and salt in a small bowl and microwave for 30 seconds until the sugar dissolves.
4. Fluff the rice with a fork, then gently stir in the rice vinegar mixture until well combined. Allow the rice to cool to room temperature.
5. Place a bamboo sushi mat on a flat surface, and lay a sheet of nori on top, shiny side down.
6. Wet your hands to prevent the rice from sticking, and take about a cup of sushi rice, spreading it evenly over the nori, leaving about 1 inch at the top edge.
7. Arrange a line of avocado, cucumber, carrot, and bell pepper across the center of the rice.
8. Using the sushi mat, lift the edge closest to you and roll it tightly over the filling. Continue rolling until you reach the uncovered edge of the nori. Use a little water on the edge to seal the roll.
9. Repeat with the remaining nori sheets and filling ingredients.
10. Slice the rolls with a sharp knife, cleaning the knife with a damp cloth between cuts for cleaner edges.