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Vegetarian Sushi
Vegetarian Sushi
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
70 minutes
Vibrant vegan sushi roll with sesame seed crust, filled with avocado, zucchini, cucumber, and green pepper.
Ingredients:
  • 1.5 cups uncooked short-grain white rice
  • 1.5 cups water
  • 0.33333334326744 cup red wine vinegar
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 0.5 avocado - peeled, pitted, and thinly sliced
  • 1 teaspoon lemon juice
  • 0.25 cup sesame seeds, or as needed
  • 0.5 cucumber - peeled, seeded, and cut into matchsticks
  • 0.5 green bell pepper, seeded and cut into matchsticks
  • 0.5 zucchini, cut into matchsticks
Instructions:
  • In a saucepan, combine rice and water, bring to a boil over high heat, then simmer on very low heat with a tight-fitting lid until water is absorbed, approximately 15 minutes. Remove from heat and let it stand covered for 10 minutes before serving.
  • In a bowl, stir red wine vinegar, sugar, and salt until the sugar dissolves. Fluff rice with a fork and transfer it to a large bowl. Pour the vinegar mixture over the rice and mix well to coat. Spread the rice on a large piece of parchment paper and cool by fanning it. Finally, cover the rice with damp paper towels.
  • Drizzle lemon juice over avocado slices in a bowl.
  • Sprinkle sesame seeds on a sushi mat. Add a generous half cup of cooled rice and spread evenly. Lay out cucumber, avocado slices, bell pepper, and zucchini in a line along the center of the rice.
  • Roll the sushi tightly into a thick cylinder using the mat. Wrap the roll in the mat and gently compact it. Repeat to make 4 rolls. Place the rolls on a serving plate, slice each into 6 or 8 pieces, and cover with damp paper towels until serving.

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