Vegetable Sushi Rolls

STEP BY STEP

Method

1. 1

   Rinse 2 cups sushi rice under cool water until the water runs mostly clear. Cook it according to the packet instructions, then spread it in a wide bowl and fold through 2–3 tablespoons rice vinegar while the rice is hot. Cool to room temperature without refrigerating, covering it with a clean damp towel so it does not dry out.

2. 2

   Cut 1 cucumber, 1 carrot and 1 avocado into long strips about 5 mm thick. Keep the avocado covered until needed. Prepare a bamboo rolling mat, a small bowl of water and a very sharp knife; ask an adult to supervise the knife work.

3. 3

   Place 1 nori sheet shiny-side down on the mat with a long edge closest to you. Wet your hands lightly and spread about one-third of the rice in a thin even layer, leaving a 2 cm strip of bare nori along the far edge.

4. 4

   Arrange a narrow line of cucumber, carrot and avocado across the lower third of the rice. Avoid overfilling or the roll will split and the centre will be uneven.

5. 5

   Lift the near edge of the mat over the filling, tuck firmly and roll forward with even pressure. Moisten the bare nori edge and complete the roll so it seals underneath.

6. 6

   Rest the roll seam-side down for 2 minutes. Dip the knife in water, wipe it clean and slice the roll first in half, then into 6–8 equal pieces using a gentle sawing motion rather than pressing down.

7. 7

   Repeat with the remaining nori and filling. Serve promptly with a small amount of soy sauce if desired, and refrigerate any leftovers immediately because cooked rice and cut avocado spoil quickly.