vegetarian sushi

Ingredients

• Servings: 4
• 1 1/2 cups uncooked short-grain white rice
• 1 1/2 cups water
• 1/3 cup red vinegar
• 2 teaspoons white sugar
• 1 teaspoon salt
• 1/2 avocado - peeled, pitted, and thinly sliced
• 1 teaspoon lemon juice
• 1/4 cup sesame seeds, or as needed
• 1/2 cucumber - peeled, seeded, and cut into matchsticks
• 1/2 green bell pepper, seeded and cut into matchsticks
• 1/2 zucchini, cut into matchsticks

Recipe

Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 1 hr 10 mins


• place rice and water in a saucepan over high heat, bring to a boil, and reduce heat to very low. cover with a tight-fitting lid and simmer rice until water is absorbed, about 15 minutes. remove rice from heat and allow to stand covered for 10 minutes.
• mix red vinegar, sugar, and salt in a bowl until sugar has dissolved. fluff rice with a fork and transfer into a large bowl; pour vinegar mixture into the rice and stir to coat rice. spread rice out a large piece of parchment paper and fan the rice until cool. cover rice with damp paper towels.
• sprinkle avocado slices with lemon juice in a bowl.
• spread a thin layer of sesame seeds a sushi mat. pick up about half a cup of cooled rice and place sushi mat in an even layer. place 1/4 of the cucumber, avocado slices, bell pepper, and zucchini in a line down the middle of the rice.
• pick up the edge of the sushi mat, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. repeat with remaining ingredients to made 4 rolls. place rolls on a serving plate, slice into 6 or 8 pieces per roll, and cover with damp paper towels until serving time.