Vegetable “Sushi” Roll

Sushi rolls are so simple to make yet most of us think they are too hard. Well, I’ll tell you what –  I’ve been a sushi making machine lately, with this gluten-free vegetarian sushi roll recipe being my latest creation.

A few weeks ago I found myself with half a cucumber and no motivation for a salad but the thought of biting into something refreshing and healthy. Well… I quickly thought… it was time for rolling!

(BTW, I put “Sushi” in quotations because there quite literally is no fish in this roll!)

Vegetable "Sushi" Roll

Sara M
Cucumber, Avocado, Carrot Roll
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 4 people

Ingredients
  

Sushi Rice

  • 1 cup Japanese short-grain rice
  • 1 1/4 cups cold water
  • 3 tbsp gluten-free sushi rice vinegar *Make sure to buy one labeled "gluten-free"

Sushi Roll

  • 1 avocado, sliced into strips
  • 1 cucumber, sliced into strips
  • 1 carrot, sliced into strips
  • nori sheets

Instructions
 

Sushi Rice

  • Rinse rice with water until drain water runs clear
  • Place rice and cold water in a rice cooker and cook
  • Once cooked stand for 12 minutes covered in rice cooker
  • Place rice in bowl then slowly add vinegar (gluten-free) while mixing the rice. Flatten rice in one thin layer to help it cool quicker
  • Set aside to cool in room temperature. Keep rice covered with a damp cloth while preparing

Sushi Roll

  • Place a sushi mat on a clean flat surface. Place a sheet of cling wrap on top
  • Place a thin layer of rice on top of cling wrap, gently press it with a bamboo spoon then top it with a nori sheet.
  • Carefully slice avocado, cucumber and carrot.
  • Roll the bamboo mat starting at the edge while pressing it firmly. Continue until it reaches the end of the bamboo mat
  • Enjoy!
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