Eosinophilic Esophagitis Friendly Vegan Veggie Sushi Rolls
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Learn more →Ingredients
4 servings
For the sushi rice
- 2 cups short-grain sushi rice
- 2 ¼ cups water
- 3 tbsp rice vinegar
- 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
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 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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