Veggie Sushi Rolls

Instructions

1. Step 1

   Place the rice in a fine-mesh strainer and rinse under cold running water until the water is mostly clear. Drain well.

   Ingredients used: 300.0 gr Sushi Rice

   Cookware: fine mesh strainer

2. Step 2

   Transfer the rinsed rice to a saucepan, add the cooking water, and cover. Bring to a boil over medium heat.

   Timer: 5 min (fixed)

   Ingredients used: 360.0 ml Water

   Cookware: saucepan

3. Step 3

   Reduce to low heat and cook without lifting the lid.

   Timer: 15 min (fixed)

   Cookware: saucepan

4. Step 4

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

   Timer: 10 min (fixed)

   Cookware: saucepan

5. Step 5

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

   Ingredients used: 5.0 gr Fine Salt, 20.0 gr Granulated Sugar, 45.0 ml Rice Vinegar

   Cookware: small bowl, whisk

6. Step 6

   Transfer the hot rice to a wide bowl. Drizzle over the vinegar mixture, fold gently with a rice paddle, and let the seasoned rice cool until barely warm.

   Timer: 15 min (fixed)

   Cookware: rice paddle, Wide bowl

7. Step 7

   Prepare the cucumber, avocado, and carrot as thin, even strips on a cutting board.

   Ingredients used: 300.0 gr Avocado, 150.0 gr Carrot, 200.0 gr Cucumber

   Cookware: Chef Knife, cutting board

8. Step 8

   Place a nori sheet shiny-side down on the bamboo mat. With damp hands, spread a thin layer of seasoned rice over it, leaving the far edge uncovered; add vegetable strips and sesame seeds, then roll firmly. Repeat to make all the rolls.

   Ingredients used: 8.0 piece Nori, 20.0 gr Sesame Seed

   Cookware: bamboo sushi mat

9. Step 9

   Cut each roll into six pieces with a clean, slightly damp knife and serve with soy sauce.

   Ingredients used: 60.0 ml Soy Sauce

   Cookware: Chef Knife, cutting board