Fresh seaweed rolls with crisp vegetables, creamy avocado, and sprouts. A healthy 20-minute snack perfect for any time.
# What You'll Need:
→ Vegetables
01 - 1 medium cucumber, julienned
02 - 1 ripe avocado, sliced
03 - 1 cup mixed sprouts (alfalfa, radish, or broccoli)
04 - 1 medium carrot, julienned
05 - 1 small red bell pepper, julienned
→ Sushi Components
06 - 8 sheets nori (roasted seaweed)
07 - 2 cups cooked sushi rice (optional)
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon toasted sesame seeds
→ Serving Accompaniments
10 - Soy sauce or tamari, for dipping
11 - Pickled ginger and wasabi (optional)
# How-To Steps:
01 - If using sushi rice, combine cooked rice with rice vinegar and cool completely to room temperature before assembling rolls.
02 - Position nori sheet shiny side down on bamboo sushi mat or clean kitchen towel, ready for filling.
03 - Spread thin layer of rice over lower third of nori, maintaining 3/4-inch border at top edge for sealing.
04 - Arrange cucumber, avocado, sprouts, carrot, and bell pepper in horizontal line across rice. Sprinkle sesame seeds evenly over vegetables.
05 - Lift mat edge and roll nori firmly over fillings, applying gentle pressure. Seal top edge with light water touch if necessary.
06 - Repeat process with remaining ingredients to form 8 total rolls.
07 - Cut each roll into bite-sized pieces using sharp, damp knife. Serve immediately with soy sauce, pickled ginger, and wasabi.
