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 medium carrot, julienned
- Soy sauce or tamari, for serving
- Pickled ginger and wasabi (optional)
Instructions
- Rinse sushi rice under cold water until water runs clear. Drain well.
- Cook rice with 1 ¼ cups water in a rice cooker or saucepan. Once cooked, transfer to a bowl.
- In a small bowl, mix rice vinegar, sugar, and salt. Fold into rice while still warm; let cool to room temperature.
- Lay a bamboo mat on a clean surface. Place a nori sheet shiny-side down.
- Spread an even layer of rice over the nori, leaving a 1-inch border at the top.
- Arrange cucumber, avocado, and carrot along the bottom edge of the rice.
- Using the mat, roll tightly from bottom to top, pressing gently but firmly.
- 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 your hands wet when handling rice to prevent sticking.
- Slice rolls with a sharp, wet knife for clean edges.
- Customize fillings to your taste—mango or bell peppers add sweetness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll (6–8 pieces)
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg