Vegan Sushi Rolls

Name: Vegan Sushi Rolls
Ingredients: 1 cup Sushi Rice; 1 package Nori Seaweed Sheets; 1/2 cup Cucumber; 1/2 cup Avocado; 1/2 cup Carrots; 1/4 cup Pickled Ginger; 1 tsp Sesame Seeds; 2 tbsp Rice Vinegar; 1 tsp Sugar

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesveganglutenFreedairyFree

Nutrition (per serving)

950Calories

90 gProtein

70 gCarbs

40 gFat

12 gSugar

1200 mgSalt

Ingredients

1 cup Sushi Rice
1 package Nori Seaweed Sheets
1/2 cup Cucumber
1/2 cup Avocado
1/2 cup Carrots
1/4 cup Pickled Ginger
1 tsp Sesame Seeds
2 tbsp Rice Vinegar
1 tsp Sugar

Method

Prepare sushi rice according to package instructions, about 15–20 minutes, then stir in rice vinegar, sugar, and sesame seeds, and let cool to room temperature, about 30 minutes.
Cut cucumber, avocado, and carrots into thin strips, about 1/4 inch thick, and set aside.
Lay a nori seaweed sheet flat on a cutting board, then spread a thin layer of sushi rice onto the seaweed, leaving a 1 inch border at the top.
Arrange the cucumber, avocado, and carrots horizontally across the middle of the rice, about 1 inch from the bottom edge.
Roll the sushi using a bamboo sushi mat, applying gentle pressure to form a compact roll, about 1 1/2 inches in diameter.
Slice the roll into 8 equal pieces, about 1 1/2 inches thick, using a sharp knife, and serve with pickled ginger and wasabi if desired.
To cook sushi rice, combine it with water in a medium saucepan and bring to a boil over high heat, about 5 minutes, before reducing heat to low, covering, and simmering, 15–20 minutes.
To assemble the rolls, lay a nori sheet flat on a cutting board, then spread a thin layer of sushi rice onto the seaweed, and arrange the fillings in the middle of the rice.
Serve the sushi rolls immediately, garnished with additional sesame seeds and chopped green onions if desired.