Vegan Roll Recipe
spinach, carrot, broccolini, cucumber, avocado, ponzu
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Ingredients
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Vegetables
Sauce
Wrap
Method
Preparation
- 1
Prepare the Vegetables
Wash the spinach thoroughly and pat dry. Peel the carrot and slice it into thin julienne strips. Trim the ends of the broccolini and blanch in boiling water for about 2 minutes, then transfer to ice water to stop the cooking process. Slice the cucumber and avocado into thin strips.
Assembly
- 2
Assemble the Roll
Lay a nori sheet on a bamboo sushi mat, shiny side down. Spread a thin layer of spinach across the bottom third of the nori, leaving a small border. Arrange a few strips of carrot, broccolini, cucumber, and avocado on top of the spinach. Drizzle with ponzu sauce.
- 3
Roll the Sushi
Using the bamboo mat, carefully roll the nori away from you, tucking the filling gently as you go. Keep rolling until you reach the edge of the nori. Wet the edge of the nori with a little water to seal the roll.
- 4
Slice the Roll
Using a sharp knife, slice the roll into 6-8 equal pieces. Wipe the knife with a damp cloth between cuts to ensure clean edges.
Serving
- 5
Serve
Arrange the sushi rolls on a serving platter and serve with additional ponzu sauce for dipping.