Rainbow Vegetable Sushi Rolls

These Rainbow Vegetable Sushi Rolls combine the traditional flavors of sushi with a vibrant twist. Fresh vegetables like avocado, cucumber, and bell peppers are rolled in seasoned sushi rice and nori, creating a colorful and nutritious dish. Perfect for a light lunch or appetizer, these rolls are not only visually appealing but also gluten-free and vegan-friendly.

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 sheets nori (seaweed)
• 1/2 avocado, sliced
• 1/2 cucumber, julienned
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 1 small carrot, julienned
• Soy sauce for dipping (optional)
• Pickled ginger for serving (optional)
• Wasabi for serving (optional)

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker or pot and cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
2. Once cooked, remove from heat and let it sit covered for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice using a wooden spoon or spatula. Allow the rice to cool to room temperature.
3. Place a bamboo sushi mat on a clean surface. Lay a sheet of nori, shiny side down, on the mat.
4. With wet hands, spread a thin layer of sushi rice over the nori, leaving about 1 inch of space at the top. Arrange slices of avocado, cucumber, bell peppers, and carrot in a line across the rice.
5. Using the mat, carefully roll the sushi away from you, pressing gently but firmly. Roll until reaching the bare edge of the nori. Moisten the edge with a little water to seal the roll.
6. Repeat the process with the remaining ingredients. Once all rolls are made, slice each roll into bite-sized pieces with a sharp knife.
7. Serve with soy sauce, pickled ginger, and wasabi on the side.