Veggie Sushi Rolls

Instructions

1. Step 1

   Rinse the sushi rice thoroughly in the fine-mesh strainer until the runoff is mostly clear.

   Ingredients used: 150.0 gr Sushi Rice

   Cookware: fine mesh strainer — rinse

2. Step 2

   Transfer the rinsed sushi rice to the saucepan with the water and bring it to a boil over high heat.

   Timer: 8 min (fixed)

   Ingredients used: 225.0 ml Water

   Cookware: saucepan — high heat

3. Step 3

   Reduce the saucepan to low heat and cook until the water is absorbed and the sushi rice is tender.

   Timer: 15 min (fixed)

   Cookware: saucepan — low heat

4. Step 4

   Transfer the cooked sushi rice to the mixing bowl, spread it out, and cool it promptly for 30 minutes; keep it refrigerated until assembly.

   Timer: 30 min (fixed)

   Cookware: mixing bowl — cooling, saucepan — transfer

5. Step 5

   On the cutting board, peel and pit the avocado and slice it into strips; cut the cucumber and peeled carrot into thin strips.

   Parallel with step: 4

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

   Cookware: Chef Knife — prep, cutting board — prep

6. Step 6

   Add the rice vinegar, sugar, and salt to the cooled sushi rice and mix gently with the rice paddle. Place each of the 4 nori sheets on the bamboo sushi mat, spread with seasoned rice, and line with avocado, cucumber, and carrot strips.

   Ingredients used: 4.0 piece Nori, 30.0 ml Rice Vinegar, 3.0 gr Salt, 12.0 gr Sugar

   Cookware: bamboo sushi mat — assemble, mixing bowl — mix, rice paddle — fold

7. Step 7

   Use the bamboo sushi mat to roll each filled nori sheet firmly from the near edge, tucking the vegetables in as you go, then press the seam closed.

   Cookware: bamboo sushi mat — roll

8. Step 8

   Transfer the rolls to the cutting board and slice each into bite-size pieces with the chef's knife.

   Cookware: bamboo sushi mat — transfer, Chef Knife — slice, cutting board — slice