Veggie Sushi Rolls with Avocado

Veggie Sushi Rolls with Avocado

Cool cucumber, creamy avocado, and crisp carrot rolled tight in seasoned rice and nori.

Total 1 hr 30 min Makes 4 servings Calories 310/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame

These homemade sushi rolls pack crunchy vegetables and silky avocado into tangy, vinegar-seasoned rice wrapped in toasted nori. Rolling takes a little practice, but a bamboo mat and a steady hand make the process straightforward. Serve as a light lunch or appetizer with soy sauce, pickled ginger, and wasabi.

Ingredients

  • 2 cups sushi rice, uncooked
  • 2 1/4 cups water
  • 1/3 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 5 sheets nori (dried seaweed)
  • 1 avocado, thinly sliced
  • 1 cucumber, seeded and cut into thin matchsticks
  • 1 carrot, cut into thin matchsticks
  • 1 red bell pepper, cut into thin matchsticks
  • 1 avocado, cut into thin matchsticks (for filling)
  • 2 tablespoons sesame seeds, toasted
  • 1/4 cup soy sauce, for serving
  • 2 tablespoons pickled ginger, for serving
  • 1 tablespoon wasabi paste, for serving

Method

  1. Rinse the sushi rice in a fine mesh strainer under cold water until the water runs 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.

  3. Remove the rice from heat and let it stand, covered, to steam.

  4. In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved.

  5. Spread the warm rice into a wide shallow bowl, drizzle with the vinegar mixture, and fold gently with a rice paddle to coat evenly. Let cool to room temperature.

  6. Place a sheet of nori, shiny side down, on a bamboo sushi mat with the long edge closest to you.

  7. With damp hands, spread a thin, even layer of rice over the nori, leaving a 1-inch strip bare at the top edge.

  8. Sprinkle a pinch of sesame seeds over the rice, then arrange a few strips each of avocado, cucumber, carrot, and bell pepper in a line across the lower third.

  9. Using the mat, lift the near edge and roll tightly over the filling, pressing gently to shape, then continue rolling to the bare edge and press to seal.

  10. Repeat with the remaining nori sheets, rice, and vegetables to form 5 rolls.

  11. Using a sharp wet knife, slice each roll into 8 pieces, wiping the blade clean between cuts.

  12. Arrange the sushi rolls on a platter and serve with soy sauce, pickled ginger, and wasabi.

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    Veggie Sushi Rolls with Avocado

    These homemade sushi rolls pack crunchy vegetables and silky avocado into tangy, vinegar-seasoned rice wrapped in toasted nori. Rolling takes a little practice, but a bamboo mat and a steady hand make the process straightforward. Serve as a light lunch or appetizer with soy sauce, pickled ginger, and wasabi.

    1 hr 30 min 4 servings 310 cal

    Ingredients

    • 2 cups sushi rice, uncooked
    • 2 1/4 cups water
    • 1/3 cup rice vinegar
    • 2 tablespoons sugar
    • 1 teaspoon salt
    • 5 sheets nori (dried seaweed)
    • 1 avocado, thinly sliced
    • 1 cucumber, seeded and cut into thin matchsticks
    • 1 carrot, cut into thin matchsticks
    • 1 red bell pepper, cut into thin matchsticks
    • 1 avocado, cut into thin matchsticks (for filling)
    • 2 tablespoons sesame seeds, toasted
    • 1/4 cup soy sauce, for serving
    • 2 tablespoons pickled ginger, for serving
    • 1 tablespoon wasabi paste, for serving

    Method

    1. 1

      Rinse the sushi rice in a fine mesh strainer under cold water until the water runs clear, about 2 minutes.

    2. 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.

    3. 3

      Remove the rice from heat and let it stand, covered, to steam.

    4. 4

      In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved.

    5. 5

      Spread the warm rice into a wide shallow bowl, drizzle with the vinegar mixture, and fold gently with a rice paddle to coat evenly. Let cool to room temperature.

    6. 6

      Place a sheet of nori, shiny side down, on a bamboo sushi mat with the long edge closest to you.

    7. 7

      With damp hands, spread a thin, even layer of rice over the nori, leaving a 1-inch strip bare at the top edge.

    8. 8

      Sprinkle a pinch of sesame seeds over the rice, then arrange a few strips each of avocado, cucumber, carrot, and bell pepper in a line across the lower third.

    9. 9

      Using the mat, lift the near edge and roll tightly over the filling, pressing gently to shape, then continue rolling to the bare edge and press to seal.

    10. 10

      Repeat with the remaining nori sheets, rice, and vegetables to form 5 rolls.

    11. 11

      Using a sharp wet knife, slice each roll into 8 pieces, wiping the blade clean between cuts.

    12. 12

      Arrange the sushi rolls on a platter and serve with soy sauce, pickled ginger, and wasabi.