Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 4 sheets nori (seaweed)
- 1 avocado, thinly sliced
- 1 small cucumber, julienned
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup purple cabbage, thinly sliced
- 1 tbsp sesame seeds (optional)
- Soy sauce, pickled ginger, and wasabi for serving
Instructions
- Rinse and cook sushi rice, then mix with vinegar, sugar, and salt. Let cool.
- Place nori on bamboo mat, spread rice evenly leaving 1-inch border.
- Arrange colorful vegetable slices in horizontal rows across rice.
- Roll tightly using bamboo mat, wet edge to seal.
- Let rest briefly, then slice into 8 pieces with wet knife.
- Serve with soy sauce, pickled ginger, and wasabi.
Notes
- Use fresh, high-quality ingredients for best results
- Keep hands wet when handling rice to prevent sticking
- Use sharp knife dipped in water for clean cuts
- Customize with different vegetables or proteins
- Best served immediately after making
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Rolling
- Cuisine: Japanese Fusion
- Diet: Vegetarian, Vegan Option
Nutrition
- Serving Size: 1 roll (8 pieces)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg