These vegan sushi rolls were a big hit at our dinner table. My daughter ate a whole roll by herself. I’ll definitely be making these again soon.
3 cups sushi rice (rinsed well)
3 cups water
Add rice and water to a large saucepan and bring to boil. Cover and simmer on low for about 12 minutes. Transfer to a non metallic bowl and cool.
1/3 cup rice vinegar
1 tbsp raw cane sugar (or granulated sugar)
1 tsp salt
Heat the vinegar, sugar and salt in a small saucepan until the sugar dissolves. Pour over the rice and mix in.
Julienned vegetables of your choice….peppers, cucumbers, zucchinis, carrots, avocados
Cover a bamboo sushi mat with plastic wrap and place a sheet of nori seaweed on top of the plastic. Spread the nori with rice (about 1 1/2 cups for each nori sheet) leaving about a cm around the edges uncovered. Place your choice of veggies across one end (the end you start rolling from) and use the bamboo mat to roll it up. Place seam side down until you’re ready to cut into slices. Slice each roll into about 8 pieces. Serve with soya sauce for dipping and wasabi if you like to heat things up a little. This recipe makes 4 large rolls.