Vegetarian Sushi Rolls Recipe | Easy Appetizer

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Have you ever wanted to try your hand at sushi-making? These vegetarian sushi rolls are not only fun to make, but they also burst with fresh flavors and vibrant colors. Ideal for a light lunch or a fancy dinner party, this recipe will impress both sushi lovers and novices alike.

Imagine biting into a perfectly rolled sushi piece with crisp vegetables and creamy avocado, all wrapped in delicate rice and seaweed. It’s a delightful experience that you can easily recreate at home. Plus, you can customize the fillings based on your preferences or what you have in your kitchen.

The Perfect Vegetarian Sushi Rolls

These vegetarian sushi rolls are a harmonious blend of textures and tastes. With crunchy cucumber, creamy avocado, and vibrant carrots, each bite offers a satisfying crunch combined with a hint of umami from the soy sauce and sesame oil.

Ingredients

2 cups sushi rice
2 1/2 cups water
1/3 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
4 sheets of nori (seaweed)
1 cucumber, julienned
1 carrot, julienned
1 avocado, sliced
Soy sauce for dipping
Sesame seeds for garnish

Instructions

Rinse the Rice: Rinse the sushi rice under cold water until the water runs clear. Drain well.
Cook the Rice: In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker’s instructions or bring to a boil, then cover and simmer for 20 minutes until the water is absorbed.
Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Prepare the Sushi Rolls: Place a sheet of nori on a bamboo sushi mat, shiny side down. With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Add Fillings: Lay a few cucumber sticks, carrot sticks, and avocado slices across the rice.
Roll the Sushi: Starting from the bottom, use the mat to gently roll the sushi away from you, pressing firmly to keep the roll tight. Lift the mat as you roll, tucking the fillings in, and wet the top edge of the nori to seal the roll.
Slice and Serve: Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts for clean slices. Sprinkle sesame seeds on top and serve with soy sauce for dipping.