Sushi Rolls

These vibrant sushi rolls are a delicious and healthy lunch option, packed with fresh vegetables and protein-rich fish. Perfectly rolled and served with a side of soy sauce, they offer a delightful balance of flavors and textures.

Ingredients

• Sushi rice - 150 grams
• Nori sheets - 4 sheets
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Avocado - 1 ripe, sliced
• Cooked shrimp - 100 grams, peeled and deveined
• Rice vinegar - 2 tablespoons
• Sugar - 1 teaspoon
• Salt - 1/2 teaspoon
• Soy sauce - for serving
• Sesame seeds - for garnish (optional)

Steps

1. Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, usually with a 1:1.2 ratio of rice to water.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked and slightly cooled, gently fold in the vinegar mixture.
3. Prepare your fillings by julienning the cucumber and carrot, and slicing the avocado.
4. Lay a sheet of nori, shiny side down, on a bamboo sushi mat. Wet your hands to prevent sticking and spread a thin layer of sushi rice over the nori, leaving a 2 cm border at the top.
5. Arrange a line of cucumber, carrot, avocado, and shrimp along the bottom edge of the rice.
6. Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to keep the roll tight. Seal the edge of the nori with a little water.
7. Repeat the process with the remaining ingredients to make 3 more rolls.
8. Slice each roll into 6 pieces with a sharp, wet knife. Serve with soy sauce and garnish with sesame seeds if desired.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 500 mg
• Cholesterol: 100 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in omega-3 fatty acids from shrimp, promoting heart health.
• High in fiber from vegetables, aiding digestion.

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