Vegetarian Classic Roll Recipe

Instructions

1. 1

   Prepare the Sushi Rice

   Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes until the water is absorbed. Remove from heat and let it sit covered for 10 minutes.

2. 2

   Season the Rice

   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice has rested, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

3. 3

   Prepare the Vegetables

   While the rice is cooling, julienne the cucumber and carrot. For the carrot, you can pickle it by mixing it with a little rice vinegar, sugar, and salt, letting it sit for about 10 minutes.

4. 4

   Assemble the Rolls

   Place a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, and grab a handful of sushi rice (about 1/4 of the prepared rice). Spread the rice evenly over the nori, leaving about 1 inch at the top edge.

5. 5

   Add Fillings

   Arrange slices of avocado, cucumber, and pickled carrot in a line along the center of the rice.

6. 6

   Roll the Sushi

   Starting from the bottom, lift the bamboo mat and roll it away from you, applying gentle pressure to form a tight roll. Roll until you reach the exposed edge of the nori. Use a little water to seal the edge.

7. 7

   Slice and Serve

   Using a sharp knife, slice the roll into 6-8 pieces. Sprinkle with sesame seeds before serving. Enjoy with soy sauce, pickled ginger, and wasabi if desired.