Rye Free Vegan Cucumber Roll

Total time1 hr

Prep time30 min

Cook time20 min

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Ingredients

4 servings

For the rice

1 cup sushi rice
1 ¼ cups water
3 tbsp rice vinegar
NAKANO Natural Organic Rice Vinegar - 12 Oz Sushi Chef Rice Vinegar Kikkoman Rice Vinegar - 10 Fl. Oz.KA-ME Rice Vinegar Mizkan Mild And Mellow Rice Vinegar - 12 Oz
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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
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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