Carrot and Cucumber Sushi Rolls with Spicy Sriracha Mayo
Crisp cucumber and sweet carrot roll into tight sushi logs with a creamy, spicy mayo drizzle.
Dietary
Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Eggs, Soy, Sesame
These vegetable sushi rolls pair crunchy julienned carrot and cucumber with seasoned sushi rice, wrapped tight in nori and sliced into neat rounds. A quick sriracha mayo adds heat and creaminess, making these a satisfying appetizer or light lunch. No raw fish or special equipment beyond a bamboo mat is required.
Ingredients
- 2 cups sushi rice, uncooked
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 5 nori sheets
- 1 large carrot, peeled and julienned
- 1 cucumber, seeded and julienned
- 1 ripe avocado, thinly sliced
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon toasted sesame seeds
- 1/4 cup pickled ginger, for serving
- 1/4 cup soy sauce, for dipping
- 2 tablespoons water, for sealing rolls
Method
-
Rinse the sushi rice in a fine mesh strainer under cold water until the water runs mostly clear, about 2 minutes.
-
Combine the rinsed rice and water in a 6-quart saucepan. Bring to a boil, then cover, reduce heat to low, and simmer until the water is absorbed and rice is tender.
-
While the rice cooks, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves.
-
Transfer the hot cooked rice to a large bowl, pour the vinegar mixture over it, and fold gently with a rice paddle or spatula to combine evenly without mashing the grains.
-
Spread the seasoned rice out on a baking sheet or wide bowl and let it cool to room temperature, about 15 minutes.
-
In a small bowl, whisk together the mayonnaise and sriracha until smooth. Set aside.
-
Place a sheet of nori shiny-side down on a bamboo sushi mat. With damp hands, spread a thin, even layer of rice over the nori, leaving a 1-inch border bare at the top edge.
-
Sprinkle a pinch of toasted sesame seeds over the rice, then arrange a few strips of carrot, cucumber, and avocado in a line across the bottom third of the rice.
-
Lift the edge of the mat closest to you and roll it tightly over the filling, using the mat to shape and compress the roll as you go, finishing with the bare nori edge sealing the roll shut.
-
Repeat rolling with the remaining nori, rice, and vegetables to form 5 rolls total.
-
Using a sharp, wet knife, slice each roll into 6 to 8 even pieces, wiping and re-wetting the blade between cuts.
-
Arrange the sushi pieces on a platter and drizzle with the sriracha mayo. Serve with pickled ginger and soy sauce on the side.
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Carrot and Cucumber Sushi Rolls with Spicy Sriracha Mayo
These vegetable sushi rolls pair crunchy julienned carrot and cucumber with seasoned sushi rice, wrapped tight in nori and sliced into neat rounds. A quick sriracha mayo adds heat and creaminess, making these a satisfying appetizer or light lunch. No raw fish or special equipment beyond a bamboo mat is required.
1 hr 15 min 4 servings 410 cal
Ingredients
- 2 cups sushi rice, uncooked
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 5 nori sheets
- 1 large carrot, peeled and julienned
- 1 cucumber, seeded and julienned
- 1 ripe avocado, thinly sliced
- 1/2 cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 tablespoon toasted sesame seeds
- 1/4 cup pickled ginger, for serving
- 1/4 cup soy sauce, for dipping
- 2 tablespoons water, for sealing rolls
Method
- 1
Rinse the sushi rice in a fine mesh strainer under cold water until the water runs mostly clear, about 2 minutes.
- 2
Combine the rinsed rice and water in a 6-quart saucepan. Bring to a boil, then cover, reduce heat to low, and simmer until the water is absorbed and rice is tender.
- 3
While the rice cooks, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves.
- 4
Transfer the hot cooked rice to a large bowl, pour the vinegar mixture over it, and fold gently with a rice paddle or spatula to combine evenly without mashing the grains.
- 5
Spread the seasoned rice out on a baking sheet or wide bowl and let it cool to room temperature, about 15 minutes.
- 6
In a small bowl, whisk together the mayonnaise and sriracha until smooth. Set aside.
- 7
Place a sheet of nori shiny-side down on a bamboo sushi mat. With damp hands, spread a thin, even layer of rice over the nori, leaving a 1-inch border bare at the top edge.
- 8
Sprinkle a pinch of toasted sesame seeds over the rice, then arrange a few strips of carrot, cucumber, and avocado in a line across the bottom third of the rice.
- 9
Lift the edge of the mat closest to you and roll it tightly over the filling, using the mat to shape and compress the roll as you go, finishing with the bare nori edge sealing the roll shut.
- 10
Repeat rolling with the remaining nori, rice, and vegetables to form 5 rolls total.
- 11
Using a sharp, wet knife, slice each roll into 6 to 8 even pieces, wiping and re-wetting the blade between cuts.
- 12
Arrange the sushi pieces on a platter and drizzle with the sriracha mayo. Serve with pickled ginger and soy sauce on the side.