Veggie Roll Recipe

Veggie Roll Directions

1. 1

   Prepare the Sushi Rice

   Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch and helps achieve the perfect texture.

2. 2

   Cook the Rice

   In a rice cooker or a saucepan, combine the rinsed sushi rice with 1.25 cups of water. Cook according to your rice cooker instructions, or bring to a boil on the stovetop, then cover and simmer on low for 20 minutes. Remove from heat and let it sit for 10 minutes.

3. 3

   Season the Rice

   Once the rice has cooled slightly, transfer it to a large bowl. Mix the rice vinegar into the rice gently with a wooden spatula, being careful not to mash the grains. Let it cool completely.

4. 4

   Prepare the Vegetables

   While the rice is cooling, wash and julienne the cucumber, carrot, and avocado. Cut the cucumber and carrot into thin strips and slice the avocado into thin pieces.

5. 5

   Assemble the Veggie Roll

   Lay a nori sheet shiny side down on a bamboo sushi mat. With wet hands, spread about 1/4 of the sushi rice evenly over the nori, leaving about 1 inch at the top edge. Arrange a line of cucumber, carrot, and avocado slices in the center of the rice.

6. 6

   Roll the Sushi

   Using the bamboo mat, carefully lift the edge of the mat closest to you and begin rolling it away from you, pressing firmly to keep the roll tight. Roll until you reach the exposed edge of the nori. Moisten the edge with a little water to seal the roll.

7. 7

   Slice the Roll

   Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between cuts to ensure clean edges.

8. 8

   Serve the Veggie Roll

   Arrange the sliced veggie rolls on a plate. Sprinkle with sesame seeds and serve with soy sauce, wasabi, and pickled ginger on the side.