This is how you make 🍣🥒🍱 VEGGIE SUSHI ROLL!

Ingredients

• 2 cups Short-Grain Sushi Rice (Rinsed until water runs clear)
• 3 tablespoons Rice Vinegar (Seasoned rice vinegar preferred)
• 1 teaspoon Salt (Fine sea salt)
• 1 medium Carrot (Peel and cut into thin strips)
• 1/2 medium Cucumber (Seedless, sliced into thin strips)
• 1/2 medium Red Bell Pepper (Thin strips)
• 1 ripe Avocado (Sliced into strips)
• 4 pieces Nori Sheets (Roasted seaweed sheets)
• 1 teaspoon Neutral Cooking Oil (For light spray on nori (canola or vegetable oil))
• 1 tablespoon Sesame Seeds (Toasted, for garnish)
• 5 leaves Thai Basil Leaves (Optional garnish)
• 2 tablespoons Soy Sauce (For dipping, low‑sodium preferred)

Instructions

1. Rinse the Rice

   Place the short‑grain sushi rice in a fine mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear.

   Time: PT5M

2. Cook the Rice

   Transfer the rinsed rice to a rice cooker or saucepan, add 2 cups of water, and cook according to the device’s sushi‑rice setting or bring to a boil, then cover and simmer on low for 15‑18 minutes.

   Time: PT20M

   Temperature: Medium heat

3. Season the Rice

   When the rice is done, transfer it to a large bowl, drizzle the rice vinegar and sprinkle the salt over it, then gently fold with a wooden spoon or rice paddle until evenly coated. Fan the rice to cool it to room temperature.

   Time: PT5M

4. Prepare the Vegetables

   Peel the carrot, then cut carrot, cucumber, bell pepper, and avocado into thin, match‑stick‑size strips.

   Time: PT10M

5. Oil the Nori Sheet

   Lay a nori sheet shiny‑side down on a clean flat surface. Lightly spray or brush the surface with a teaspoon of neutral oil to prevent rice from sticking.

   Time: PT2M

6. Spread the Rice

   With a fork or wet fingers, spread a thin, even layer of seasoned rice over about three‑quarters of the nori sheet, leaving the top edge free.

   Time: PT3M

7. Add the Fillings

   Arrange a few strips of carrot, cucumber, bell pepper, and avocado in a line across the bottom edge of the rice.

   Time: PT2M

8. Roll the Sushi

   Using both hands, lift the bottom edge of the nori and tuck it over the fillings, then roll forward tightly while pulling the sheet away to keep the roll compact.

   Time: PT5M

9. Slice the Roll

   With a sharp, wet knife, cut the roll into 6‑8 bite‑size pieces, cleaning the blade between cuts.

   Time: PT3M

10. Garnish and Serve

    Place the sliced sushi on a plate, sprinkle toasted sesame seeds, add a few Thai basil leaves if desired, and serve with soy sauce for dipping.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

45g

Fat

6g

Fiber

4g