Veg Sushi

Ingredients

Instructions

1. 1

   Cook 2 cups sushi rice. Season with 3 tablespoons rice vinegar + 2 tablespoons sugar + 1 teaspoon salt while warm. Cool to room temperature.

2. 2

   Prep fillings: cucumber matchsticks, avocado slices, carrot matchsticks, bell pepper strips, julienned mango (sweet variation).

3. 3

   Lay a bamboo sushi mat. Place 1 nori sheet shiny-side down. With wet hands, spread ¾ cup of seasoned rice in a thin even layer, leaving a 1-inch border at the top.

4. 4

   Arrange fillings in a line across the lower third of the rice. Don't overfill — too much filling = rolls won't close.

5. 5

   Lift the bamboo mat from the edge closest to you and roll tightly over the filling, using the mat to compress. Continue rolling, peeling back the mat. Wet the empty border to seal.

6. 6

   With a very sharp wet knife, slice the roll into 8 equal pieces. Repeat with remaining nori and fillings. Arrange on a platter with soy sauce, wasabi, pickled ginger. Serve immediately.