Eosinophilic Esophagitis Friendly Vegan Cucumber Roll
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Learn more →Ingredients
4 servings
For the rice
- 1 cup sushi rice
- 1 ¼ cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the rolls
- 2 large english cucumbers
- 1 ripe avocado, pitted and thinly sliced
- 1 medium carrot, julienned
- 1 red bell pepper, julienned
For serving
- 3 tbsp tamari
Can be omittedtamari
- 1 tsp toasted sesame oil
- 1 tsp sesame seeds (optional)
- pickled ginger, for serving (optional)
Instructions
- 1
Rinse the sushi rice in a fine-mesh strainer under cold water, swirling with your hand, until the water runs nearly clear, about 1–2 minutes. Combine the rinsed rice and 1 1/4 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes — do not lift the lid during this time.
- 2
While the rice steams, stir together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve.
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