Description
Delicious and fresh sushi rolls filled with vibrant spring vegetables, perfect for a light meal or appetizer.
Ingredients
Scale
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 sheets nori
- 1/2 cucumber, julienned
- 1 carrot, julienned
- 1 avocado, sliced
- 1/2 bell pepper, julienned
- 1/4 cup sprouts (optional)
- Soy sauce for serving
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a pot and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- Remove from heat and let it sit covered for 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked rice.
- Place a sheet of nori on a bamboo sushi mat, shiny side down.
- Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- Arrange the cucumber, carrot, avocado, bell pepper, and sprouts in a line across the rice.
- Using the mat, roll the sushi tightly away from you, pressing gently to form a roll.
- Seal the edge of the nori with a little water.
- Repeat with remaining ingredients.
- Slice the rolls into bite-sized pieces and serve with soy sauce.
Notes
- Feel free to customize the fillings with your favorite vegetables.
- Serve immediately for the best texture.
- Store any leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Spring Veggie Sushi Rolls, sushi, vegan sushi, healthy sushi, vegetable sushi