Ingredients
Scale
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
- 4 nori sheets
- 1 English cucumber, julienned
- 1 avocado, sliced
- 1 small carrot, julienned (optional)
- Soy sauce or tamari, for serving
- Pickled ginger and wasabi (optional)
Instructions
- Rinse sushi rice under cold water until water runs clear. Drain thoroughly.
- Cook rice with 1 ¼ cups water in a rice cooker or saucepan. Transfer to a bowl once cooked.
- In a small bowl, mix rice vinegar, sugar, and salt. Fold gently into warm rice. Allow to cool to room temperature.
- Lay a bamboo sushi mat on a clean surface. Place a nori sheet shiny-side down.
- Spread an even layer of rice on the nori, leaving a 1-inch border at the top.
- Arrange cucumber, avocado, and carrot along the bottom edge of the rice.
- Using the bamboo mat, roll the sushi tightly from bottom to top.
- Wet a sharp knife and slice the roll into 6–8 pieces.
- Repeat with remaining ingredients. Serve with soy sauce, pickled ginger, and wasabi.
Notes
- Keep hands slightly wet to prevent rice from sticking.
- Use a sharp, wet knife to slice rolls cleanly.
- Adjust fillings to taste—mango, bell pepper, or cream cheese works well.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll (6–8 pieces)
- Calories: 160
- Sugar: 2g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg