Vegetable Sushi Rolls

Instructions

1. Step 1

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

   Ingredients used: 300.0 gr Short Grain Rice

   Cookware: fine mesh sieve

2. Step 2

   Transfer the rinsed rice to the saucepan, add 1 ½ cup (360 ml) water, and cover. Bring to a boil over medium heat.

   Ingredients used: 360.0 ml Water

   Cookware: saucepan

3. Step 3

   Reduce to low heat and cook, covered, until the water is absorbed.

   Timer: 15 min (fixed)

   Cookware: saucepan

4. Step 4

   Remove the saucepan from the heat and leave the rice covered to steam.

   Timer: 10 min (fixed)

   Cookware: saucepan

5. Step 5

   Stir the rice vinegar, sugar, and salt in a small mixing bowl until the sugar and salt dissolve.

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

   Cookware: Small Mixing Bowl

6. Step 6

   Transfer the hot rice to a large mixing bowl. Fold in the vinegar mixture with a rice paddle, then spread the rice loosely and let it cool to room temperature.

   Timer: 20 min (fixed)

   Cookware: Large Mixing Bowl, rice paddle

7. Step 7

   Prepare the cucumber, carrot, and avocados as directed, keeping the fillings in separate piles.

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

   Cookware: Chef Knife, cutting board

8. Step 8

   Pour the remaining ½ cup (100 ml) water into a small bowl. Working one sheet at a time, place the nori shiny-side down on the sushi mat, spread cooled rice thinly over it with damp hands, and arrange cucumber, carrot, and avocado across the lower third. Roll firmly, then repeat with the remaining sheets, rice, and fillings.

   Ingredients used: 6.0 piece Nori, 100.0 ml Water

   Cookware: small bowl, Sushi mat

9. Step 9

   Use a damp sharp knife to cut each roll into 6 to 8 pieces. Serve with the soy sauce.

   Ingredients used: 60.0 ml Soy Sauce

   Cookware: Chef Knife, cutting board