Vegetable Sushi Roll & Cucumber Sashimi, Fresh Vegetarian Style

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• 400 grams sushi rice (Japanese short grain)
• 440 ml water for cooking the rice
• 4 tbsp rice vinegar
• 2 tbsp granulated sugar
• 1 tsp salt
• 5 sheets nori (toasted seaweed sheets)
• 2 Japanese cucumber, cut into thin strips
• 1 carrot, cut into thin strips
• 1 ripe avocado, thinly sliced
• 1 red bell pepper, cut into thin strips
• 5 leaves lettuce leaves, washed clean
• 2 tbsp toasted sesame seeds (white/black)
• to taste soy sauce, for dipping
• to taste wasabi powder or paste (optional)
• to taste pickled ginger (gari), for serving
• 1 bamboo mat (makisu), wrapped in plastic wrap

👩‍🍳 Instructions

1. 1 Rinse the sushi rice until the water runs clear, then drain for 15 minutes. Cook with water using a rice cooker or pot until fully cooked and tender.
2. 2 While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl, stirring until dissolved to make the sushizu (sushi vinegar) mixture.
3. 3 Once the rice is cooked, transfer it to a wide container (a wooden tub if you have one). Pour the sushizu mixture over little by little while gently folding with a cutting motion using a wooden spatula. Fan the rice to cool it quickly and give it a glossy shine — don't overmix, or it will become sticky.
4. 4 Prepare all the vegetables: cut the cucumber, carrot, and bell pepper into matchstick-thin strips, and thinly slice the avocado.
5. 5 Place the bamboo mat on a cutting board, then lay 1 sheet of nori on top with the shiny side facing down.
6. 6 Wet your hands with diluted vinegar water (water + a little vinegar) so the rice doesn't stick, then spread a thin, even layer of rice over the nori, leaving about 2 cm bare at the top edge.
7. 7 Sprinkle a little sesame seeds over the rice, then flip the nori so the rice is on the bottom (for uramaki, rice-outside rolls) or leave it as is for hosomaki with rice on the inside, depending on your preference.
8. 8 Arrange the lettuce, cucumber, carrot, bell pepper, and avocado horizontally along the bottom edge of the nori sheet.
9. 9 Lift the edge of the bamboo mat closest to you, roll it up slowly while pressing firmly, and continue rolling until finished. Gently press the entire roll to help it hold its shape.
10. 10 Repeat the process with the remaining nori and filling. Let the sushi rolls rest briefly so they firm up.
11. 11 Wet a sharp knife with water, then slice the roll into 6-8 pieces with a single smooth cut for neat slices, wiping and re-wetting the knife between each cut.
12. 12 Arrange on a serving plate, sprinkle with the remaining sesame seeds, and serve with soy sauce, wasabi, and pickled ginger on the side.

💡 Tips

📊 Nutrition Facts / serving

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