Ingredients
- Sushi Rice: 2 cups, cooked and seasoned
- Nori Sheets: 5-6 sheets
- Avocado: 1, sliced
- Carrot: 1, julienned
- Red Bell Pepper: 1, julienned
- Yellow Bell Pepper: 1, julienned
- Cucumber: 1, julienned
- Cream Cheese: 4 oz, optional
- Soy Sauce, Wasabi, and Ginger for serving
Instructions
- Prepare the sushi rice and julienne all vegetables for rolling.
- Place a nori sheet on the bamboo mat and spread rice evenly, leaving the top edge uncovered.
- Arrange colorful vegetables and cream cheese across the center of the rice.
- Roll the sushi tightly from the bottom edge and moisten the top edge to seal.
- Slice the roll into bite-sized pieces using a wet knife and serve with condiments.
Notes
- Use high-quality, fresh vegetables for the best taste.
- Don’t overfill the rolls; it makes them hard to roll.
- Wet your knife to slice cleanly without tearing.
- Tight rolling helps achieve a firm sushi roll.
- Experiment with different fillings for unique sushi roll creations.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Sushi
- Method: Rolling
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sushi roll
- Calories: 250 Kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg