Veggie Sushi Roll
Veggie sushi roll is a healthy, vegan option to enjoy a take on Japanese sushi.
Servings: 4 rolls
- 3 cups cooked sushi rice divided (see recipe)
- 2 sheets nori
- 2-3 tablespoons white or black sesame seeds
- ½ cucumber peeled, seeded, julienned
- 1 medium carrot peeled, julienned
- ½ avocado thinly sliced
- wasabi (for serving)
- pickled ginger (for serving)
Prepare the sushi rice.
Cut both sheets of nori in half. Lay one piece of nori shiny side down, on a bamboo mat covered in plastic wrap. Spread about ¾ cup of rice evenly on the nori sheet. If needed, wet hands to help spread the rice. If desired, sprinkle with ½ tablespoon of white or black sesame seeds, making sure they adhere to the rice.
Flip the nori over (rice side facing down). Place a few slices of carrot and cucumber along the bottom of the nori. Add a few slices of avocado right above.
Grab the nori and the rolling mat. Fold the nori over until it touches itself. Continue rolling until a complete roll is formed. Squeeze gently, but firmly. Repeat with remaining 3 nori sheets.
Transfer to a cutting board. With a very sharp knife, slice roll into 8 slices. Wipe knife on a damp cloth in between each cut to keep the rice from sticking.
Serve immediately with wasabi and pickled ginger.
Calories: 201kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 21mg | Potassium: 258mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2679IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg