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Vegie sushi
Vegie sushi
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Exciting and enjoyable DIY sushi.
Ingredients:
  • 215g (1 cup) koshihikari rice
  • 375ml (1 1/2 cups) water
  • 20.00 ml seasoned rice vinegar
  • 4 nori sheets
  • 1/2 small ripe avocado, peeled, mashed
  • 1/2 small Lebanese cucumber, cut into thin strips
  • 1/2 small red capsicum, deseeded, cut into thin strips
  • 82.50 ml coarsely grated carrot
  • Soy sauce, to serve
Instructions:
  • In a large saucepan, mix the rice and water. Bring to a boil over high heat, then lower the heat to very low. Cover and cook for 15 minutes, or until all the water is absorbed. Let it sit for 5 minutes. Transfer the rice to a large bowl and fluff it up with a wooden spoon or rice paddle. Gently fold in the vinegar to coat the rice evenly without making it too wet. Allow the rice to cool completely for about 30 minutes, stirring occasionally.
  • Lay a nori sheet on a clean surface, with the shiny side facing down. Using wet hands, evenly spread a quarter of the rice mixture over one half of the nori sheet, making sure to leave a 2cm border along the edge closest to you. Place a quarter of the avocado in the center of the rice. Layer a quarter of the capsicum and cucumber over the avocado, then add a quarter of the grated carrot on top. Roll the nori sheet tightly to seal the filling inside, using a bit of warm water to seal the edge. Repeat the process with the remaining ingredients. Let the rolls sit seam-side down for 5 minutes before slicing and serving.
  • Cut each roll into 6 bite-sized pieces for easy snacking, then present alongside a small dish of soy sauce for dipping.

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