Veggie Roll Recipe

Cook sushi rice

Rinse 1.5 cups short-grain sushi rice under cold water until the water runs almost clear (3–4 rinses). Drain. Combine rinsed rice and 1.6 cups water in a rice cooker or small saucepan. If using a saucepan: bring to a boil, reduce to a very low simmer, cover tightly and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 3 tablespoons rice vinegar, 1 tablespoon sugar and 1/2 teaspoon fine salt in a small bowl or microwave just until sugar dissolves. Transfer cooked rice to a wide shallow bowl. Gently fold in the vinegar mixture with a rice paddle or wooden spoon while fanning the rice (or letting air circulate) to cool to near room temperature. Do not mash; aim for slightly sticky, separated grains. Set aside covered with a damp towel to prevent drying.

Prepare cucumber

Trim ends of half an English cucumber. Option A (preferred for texture): Peel a strip every other side if you like visual contrast. Slice cucumber lengthwise into long thin batons about 1/4 inch (6 mm) wide. Option B (quick pickle): For a brighter flavor, combine 1 tablespoon rice wine vinegar, 1 tablespoon water, 1/2 teaspoon sugar and 1/8 teaspoon salt in a small bowl. Add cucumber sticks and let sit 5–10 minutes, then drain and pat dry.

Prepare avocado

Halve and pit 1 ripe avocado. Score the flesh in lengthwise slices without cutting through the skin, then scoop out the slices with a spoon. Fan the slices gently or keep as long strips approximately the same length as cucumber sticks. Rub with a tiny pinch of salt if desired to enhance flavor and slow browning.

Toast sesame seeds

In a small dry skillet over medium heat, toast 1 teaspoon sesame seeds, stirring constantly, until fragrant and lightly golden, about 1–2 minutes. Remove from heat and set aside.

Assemble rolls

Place a bamboo sushi mat on a clean surface and lay one sheet of plastic wrap over it (optional for easier cleanup). Place one nori sheet shiny side down on the mat. Wet your hands with water to prevent sticking and take about 3/4 cup of prepared sushi rice (adjust slightly) and gently spread it in an even layer over the nori, leaving a 1-inch (2.5 cm) strip at the far edge with no rice. Rice layer should be about 1/4 inch (6 mm) thick. Sprinkle a little toasted sesame seed over the rice if desired. Flip the nori and rice so the rice side faces down on the mat (this yields an inside-out roll).

Place fillings and roll

Along the near edge of the nori (the side closest to you), arrange cucumber sticks and avocado slices in a line across the width, leaving about 1/2 inch of space on either end. If you used pickled cucumber, blot excess liquid first. Lift the mat edge nearest you and begin rolling away from you, tucking the filling with your fingers to keep it compact. Roll firmly but gently until the exposed nori edge seals the roll. Use a few drops of water on the edge to help seal if necessary.

Finish and slice

Using a very sharp knife dipped in water and wiped between cuts to prevent sticking, trim the roll ends and slice into 8 even pieces. Clean the knife between cuts for neat slices. Repeat the process with the second nori sheet to make a total of 2 rolls (yielding sixteen pieces) or make only one roll if you want exactly 8 pieces.

Serve

Arrange 8 pieces of cucumber-avocado roll on a plate. Garnish with the remaining toasted sesame seeds. Serve with soy sauce or tamari, wasabi and pickled ginger on the side.