Veggie Roll Recipe

Rinse and Cook Rice

Place 2 cups sushi rice in a fine-mesh sieve and rinse under cold running water until the water runs nearly clear (about 3–4 minutes). Drain. Combine rinsed rice and 2.2 cups water in a medium saucepan, cover, bring to a gentle boil, then reduce heat to low and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season Sushi Rice

While rice rests, warm 4 tbs rice vinegar, 2 tsp sugar, and 1 tsp salt in a small saucepan or microwave just until sugar dissolves. Transfer rice to a large shallow bowl or hangiri and gently fold vinegar mixture into rice with a rice paddle or wooden spoon using cutting and folding motions—do not mash. Fan rice while mixing to cool to slightly warm (sticky but manageable).

Prepare Nori and Tools

Lay a bamboo mat on the counter and cover with plastic wrap. Have a small bowl of water nearby to wet your hands (prevents sticking). Sprinkle 1 tbs sesame seeds on a plate for optional coating.

Prepare Vegetables

Trim and julienne carrot, cucumber (seeded), and red bell pepper into long thin matchsticks about 2–3 inches long. Slice avocado thinly. Wash and dry baby spinach or mizuna. Keep each vegetable in separate small bowls for easy assembly.

Optional Quick Pickle or Light Sauté

If you want a tangy note, combine 2 tbs rice wine vinegar, 1 tsp sugar, and a pinch of salt and toss 1/2 cup of carrots or cucumbers in the mixture; let sit 5–10 minutes and drain before assembling. Alternatively, for a slightly smoky flavor, heat 1 tsp neutral oil in a skillet over medium-high, briefly saute 1/2 cup bell pepper strips for 1–2 minutes until just softened, cool before using.

Spread Rice on Nori

Place one nori sheet shiny side down on the plastic-covered mat. Wet your hands and grab roughly 3/4 cup of seasoned sushi rice. Gently spread the rice in an even layer over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice. Press rice firmly but not compacted; keep about 1/8" thickness. Sprinkle a few sesame seeds over the rice if desired.

Position Vegetables

Across the rice, about 1 inch from the near edge, lay a line of vegetables: a small handful (about 2–3 tbsp each) of carrot, cucumber, bell pepper, a few slices of avocado, and a few leaves of spinach. Distribute evenly along the length, keeping the filling centered and not overpacked.

Roll the Sushi

Lift the near edge of the mat and begin to roll away from you, tucking the filling gently with your fingers so it stays compact. Roll firmly but gently until you reach the rice-free edge of nori. Moisten the bare edge with a little water to seal the seam. Use the bamboo mat to shape and compress the roll lightly for 10–15 seconds to form a neat cylinder.

Slice and Serve

Using a very sharp knife dipped in water and wiped between cuts, slice the roll into 6–8 equal pieces (for a full-size nori sheet you will get about 6–8 pieces). Arrange on a plate and garnish with pickled ginger, a small dollop of wasabi if desired, and serve with soy sauce. Repeat with remaining nori sheets and fillings to make additional rolls.