Rainbow Veggie Sushi Rolls Colorful and Healthy Treat

Ingredients

• 2 cups sushi rice
• 2.5 cups water
• 0.25 cups rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 4 sheets nori (seaweed)
• 1 small carrot, julienned
• 1 small cucumber, julienned
• 1 small bell pepper (red or yellow), julienned
• 1 small avocado, sliced
• 0.5 cups purple cabbage, thinly sliced
• Sesame seeds for garnish
• Soy sauce, for dipping

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Drain well.
2. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes until the rice is tender.
3. In a small bowl, mix the rice vinegar, sugar, and salt. Heat slightly to dissolve the sugar and salt, then let it cool.
4. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture until the rice is evenly coated. Allow the rice to cool to room temperature.
5. Place a bamboo sushi mat on a clean surface. Lay a sheet of nori, shiny side down, on the mat.
6. Wet your hands with water to prevent sticking, and take about ½ cup of sushi rice. Spread the rice evenly over the nori, leaving a 1-inch border at the top.
7. Arrange a line of the carrot, cucumber, bell pepper, avocado, and purple cabbage horizontally across the center of the rice-covered nori.
8. Carefully lift the edge of the mat closest to you and roll it over the filling, pressing gently but firmly as you roll. Continue to roll tightly until you reach the border of the nori.
9. Moisten the edge of the nori with a little water to seal the roll. Repeat steps 6-9 for the remaining sheets of nori and filling ingredients.
10. Using a sharp knife, slice each sushi roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to keep it clean.
11. Sprinkle sesame seeds over the sliced rolls for garnish and serve with soy sauce for dipping.