Avocado Sushi Rolls

Ingredients

• 1 cup Sushi Rice (short‑grain Japanese rice, uncooked)
• 1 sheet Nori Sheets (roasted seaweed, rough side up)
• 1 Avocado (ripe, sliced thinly)
• 1 medium Carrot (julienned)
• 0.5 Cucumber (English cucumber, seedless, julienned)
• 0.5 tsp Salt (lightly sprinkled on fillings)
• 2 tbsp Sriracha Mayo (vegan mayo mixed with sriracha)
• 1 tsp Sesame Seeds (toasted)

Instructions

1. Rinse the Sushi Rice

   Place the 1 cup of sushi rice in a fine‑mesh sieve and rinse under cold running water until the water runs clear, then drain well.

   Time: PT5M

2. Cook the Sushi Rice

   Transfer the rinsed rice to a rice cooker or pot, add 1¼ cups of water, and cook according to the rice cooker instructions or bring to a boil, cover, and simmer on low for 15‑18 minutes until tender. Let it rest, covered, for 5 minutes.

   Time: PT20M

3. Prepare the Fillings

   While the rice rests, slice the avocado, julienne the carrot and cucumber, and lightly sprinkle the vegetables with ½ tsp salt.

   Time: PT5M

4. Spread Rice on Nori

   Place a nori sheet, rough side up, on the bamboo mat. Wet your fingertips, then spread the warm rice evenly over the sheet, leaving a ½‑inch border at the top edge.

   Time: PT3M

5. Add Fillings and Roll

   Arrange the avocado slices, carrot, and cucumber strips slightly off‑center toward you. Starting at the edge closest to you, roll the mat forward, applying gentle pressure to create a tight roll.

   Time: PT3M

6. Seal the Roll

   Wet the exposed strip of nori at the top edge with a little water, then finish rolling to seal the sushi roll.

   Time: PT1M

7. Cut the Roll

   Dip the sharp knife in the small bowl of water, wipe excess water, and slice the roll into 6‑8 bite‑size pieces.

   Time: PT2M

8. Garnish and Serve

   Arrange the sushi pieces on a plate, drizzle with sriracha mayo, and sprinkle toasted sesame seeds over the top.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

45 g

Fat

8 g

Fiber

5 g