Veggie Sushi Roll

1. Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot, bring it to a boil, then reduce to low, cover, and cook for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes. In a small bowl, mix rice vinegar, sugar (optional but recommended), and salt until dissolved, then gently fold it into the rice. Add the rice vinegar mix before (if you feel lazy) or after cooking the rice. Let it cool.
2. Prepare the Vegetables: Slice the avocado and bell pepper. Peel the carrot and cucumber into thin strips.
3. Assemble the Sushi Rolls: Place a sheet of nori on a bamboo sushi mat with the shiny side down. Spread an even layer of sushi rice over the nori, leaving about 1 inch at the top edge. For better flavor, add a touch of rice vinegar and salt before spreading the rice. To prevent sticking, lightly spray a fork or your fingers with oil. Arrange the carrot, cucumber, bell pepper, and avocado in a neat horizontal line near the bottom of the rice. Avoid overstuffing to make rolling easier. Roll tightly using the bamboo mat, applying gentle but firm pressure to seal. If you don’t have a bamboo mat, simply tug and roll tightly by hand.
4. Slice and Serve: Use a sharp knife to slice the roll into 6–8 even pieces, wiping the blade with a damp cloth between cuts for clean slices. If desired, sprinkle sesame seeds on top. Serve with soy sauce, pickled ginger, and wasabi.

For added protein, you can include tofu as a variation. Use firm tofu, press out excess moisture, and slice it into thin strips before adding it to the roll. You can also lightly pan-fry the tofu with a splash of soy sauce for extra flavor.

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