Coconut Free Vegan Veggie Sushi Rolls

Total time1 hr

Prep time30 min

Cook time20 min

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Ingredients

4 servings

For the sushi rice

2 cups short-grain sushi rice
2 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

8 sheets nori (dried seaweed)
1 medium cucumber, peeled, seeded, and cut into thin matchsticks
2 medium carrots, peeled and cut into thin matchsticks
2 ripe avocados, pitted, peeled, and sliced into thin strips
1 red bell pepper, seeded and cut into thin matchsticks
2 tbsp sesame seeds (optional)

For serving

soy sauce, for serving
pickled ginger, for serving
wasabi, for serving

Instructions

1
Rinse the sushi rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs nearly clear, about 1–2 minutes. Drain well.
2
Combine the rinsed rice and 2 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 the heat and let the rice steam, covered, for 10 minutes — do not lift the lid during this time.

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