Vegan Sushi Rolls

Vegan Sushi Rolls are a delightful and colorful twist on traditional sushi, featuring fresh vegetables and flavorful rice wrapped in nori. Perfect for a light lunch, these rolls are not only healthy but also visually appealing.

Ingredients

• Sushi rice - 150 grams
• Water - 200 ml
• Rice vinegar - 2 tablespoons
• Sugar - 1 teaspoon
• Salt - 1/2 teaspoon
• Nori sheets - 4 sheets
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Avocado - 1 ripe, sliced
• Red bell pepper - 1/2, julienned
• Sesame seeds - 1 tablespoon
• Soy sauce - for dipping

Steps

1. Rinse the sushi rice under cold water until the water runs clear, then soak for 30 minutes.
2. Drain the rice and combine it with 200 ml of water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed.
3. In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until dissolved. Once the rice is cooked, transfer it to a bowl and fold in the vinegar mixture. Allow to cool to room temperature.
4. Lay a bamboo sushi mat on a flat surface and place a sheet of nori on it, shiny side down.
5. With wet hands, spread about 75 grams of sushi rice evenly over the nori, leaving a 2 cm border at the top.
6. Arrange a few strips of cucumber, carrot, avocado, and red bell pepper across the center of the rice.
7. Sprinkle sesame seeds over the filling, then carefully lift the mat and roll the sushi away from you, pressing gently to keep it tight.
8. Seal the edge of the nori with a little water. Repeat with the remaining nori sheets and filling ingredients.
9. Slice each roll into 6-8 pieces with a sharp, wet knife. Serve with soy sauce for dipping.

Nutrition

• Calories: 350
• Protein: 7 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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