Vegan Sushi

Instructions

1. Step 1

   Place the sushi rice in a fine-mesh sieve and rinse under cool running water until the water is nearly clear. Drain thoroughly.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Sushi Rice

   Cookware: fine mesh sieve

2. Step 2

   Transfer the rinsed rice to the medium saucepan, add the water, and bring to a boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 360.0 ml Water

   Cookware: medium saucepan

3. Step 3

   Cover the saucepan, reduce to low heat, and cook for 15 minutes. Remove from the heat without lifting the lid and let the rice rest for 10 minutes.

   Timer: 25 min (fixed)

   Cookware: medium saucepan

4. Step 4

   Combine the rice vinegar, sugar, and salt in the small saucepan. Stir over low heat just until dissolved, then remove from the heat.

   Timer: 3 min (fixed)

   Ingredients used: 6.0 gr Fine Salt, 25.0 gr Granulated Sugar, 60.0 ml Rice Vinegar

   Cookware: small saucepan, wooden spoon

5. Step 5

   Transfer the hot rice to the large mixing bowl. Fold in the vinegar seasoning gently, then spread the rice on the rimmed tray and let it cool until just warm.

   Timer: 15 min (fixed)

   Cookware: Large Mixing Bowl, rimmed tray, wooden spoon

6. Step 6

   Prepare the cucumber and carrot as thin matchsticks, then peel, pit, and slice the avocados into strips.

   Timer: 10 min (fixed)

   Ingredients used: 2.0 piece Avocado, 1.0 piece Carrot, 1.0 piece Cucumber

   Cookware: Chef Knife, cutting board

7. Step 7

   Place one nori sheet shiny-side down on the bamboo sushi mat. With damp hands, spread a thin, even layer of prepared rice over the nori, leaving a narrow border at the far edge; repeat with the remaining sheets.

   Timer: 10 min (fixed)

   Ingredients used: 6.0 piece Nori

   Cookware: bamboo sushi mat

8. Step 8

   Arrange avocado, cucumber, and carrot across the lower third of each rice-covered sheet. Lift the mat and roll firmly away from you, pressing gently to form a compact cylinder.

   Timer: 10 min (fixed)

   Cookware: bamboo sushi mat

9. Step 9

   Place each roll seam-side down on the cutting board. With a damp chef's knife, trim the ends if desired and cut each roll into 6 to 8 pieces.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board

10. Step 10

    Serve the sushi with soy sauce, pickled ginger, and wasabi.

    Ingredients used: 40.0 gr Ginger, 60.0 ml Soy Sauce, 15.0 gr Wasabi Paste