Fresh seaweed hand rolls with crisp vegetables, creamy avocado, and crunchy sprouts. Ready in 20 minutes.
# What You 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
→ Base and Seasonings
06 - 8 sheets nori (roasted seaweed)
07 - 2 cups cooked sushi rice, optional
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon toasted sesame seeds
10 - Soy sauce or tamari, for dipping
11 - Pickled ginger and wasabi, for serving
# How to Make It:
01 - If using sushi rice, combine cooked rice with rice vinegar and allow to cool to room temperature.
02 - Place a sheet of nori shiny side down on a bamboo sushi mat or clean kitchen towel.
03 - Apply a thin layer of rice over the lower third of the nori, leaving a 3/4 inch border at the top.
04 - Arrange cucumber, avocado, sprouts, carrot, and bell pepper in a single line across the rice. Sprinkle with sesame seeds.
05 - Using the mat, roll the nori tightly over the fillings, pressing gently to seal at the top edge with water if needed.
06 - Repeat the rolling process with remaining ingredients to create 8 rolls total.
07 - Using a sharp, damp knife, slice each roll into bite-sized pieces. Serve immediately with soy sauce or tamari, pickled ginger, and wasabi.
