Veggie sushi rolls are a tasty and healthy treat that you can make at home. Sushi may seem tricky to make, but don't worry, it's simpler than you think. This recipe will guide you through the process, step by step.
1 Bamboo sushi rolling mat or a clean kitchen towel
1 Knife
1 Bowl
1 Cutting Board
Ingredients
1cupSushi Rice
2cupWater
3tbspRice Vinegar
2tbspSugar
1tspSalt
1pcsNori Seaweed Sheets
½cupVeggieschopped (like cucumber, carrot, and avocado)
Soy Sauceas per requirement (for dipping)
Instructions
Prep the Rice
Rinse the sushi rice until the water runs clear.
In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
While the rice is still warm, transfer it to a large bowl. Mix in the rice vinegar, sugar, and salt. Allow it to cool to room temperature.
Prepare the Veggies
Slice your veggies into thin strips.
You can also use tofu, paneer, or cooked sweet potato for extra flavor.
Get Rolling
Place a bamboo sushi mat on a clean surface.
Lay a sheet of plastic wrap on top of the mat.
Place a sheet of nori, shiny side down, on the plastic wrap.
Wet your fingers with water to prevent rice from sticking.
Spread a thin layer of rice over the nori, leaving a small border at the top.
Lay your veggie strips in the center of the rice.
Roll It Up
Using the mat, start rolling the nori and rice over the veggies.
Press gently to shape it into a roll.
Dab a bit of water along the top border to seal the roll.
Slice and Serve
Use a sharp, wet knife to slice the roll into bite-sized pieces.