🧂 Ingredients

• 1½ cups sushi rice
• 2 cups water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt
• 1 ripe avocado
• 1 small cucumber
• 1 small carrot
• cooked tofu strips
• pickled radish
• fresh spinach
• 4 sheets nori (seaweed)
• soy sauce
• pickled ginger
• wasabi
• sesame seeds

📖 Instructions

Makes: ~4 rolls (32 pieces)
Prep Time: 30–40 minutes
Cook Time: 20 minutes (for rice)
Chill Time (optional): 10 minutes
Level: Beginner-friendly

🍚 Cook and Season the Rice
Rinse sushi rice under cold water until water runs clear.
In a pot or rice cooker, cook rice with 2 cups of water. Let sit 10 minutes after cooking.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Gently fold seasoning into warm rice with a spatula. Let cool to room temp.

🥒 Prep the Fillings
Slice all veggies into thin, even strips.
If using tofu, pan-fry lightly with a bit of soy sauce for added flavor.

🌀 Assemble the Rolls
Place a nori sheet on your bamboo mat, shiny side down.
Wet your fingers and spread about ¾ cup of rice evenly over the nori, leaving 1 inch bare at the top.
Arrange your veggies horizontally about 1 inch from the bottom.
Using the mat, gently roll the sushi away from you, tucking as you go.
Seal the edge with a bit of water and gently press to secure.

🔪 Slice and Serve
With a sharp, wet knife, slice the roll into 8 pieces.
Sprinkle with sesame seeds and serve with soy sauce, pickled ginger, and wasabi.

💡 Tips & Variations:
Add mango or roasted red pepper for a sweet twist.
Want crunch? Add shredded cabbage or tempura-fried veggies.
Use brown rice for a heartier version (but it won’t be as sticky).
No mat? Use parchment paper and a towel to help roll.