Rainbow Sushi Rolls
INGREDIENTS
1½ cups sushi rice
2 tablespoons rice wine vinegar
½ teaspoon sugar
4 nori sheets
1 cucumber, cut into matchsticks
1 carrot, cut into matchsticks
1 red pepper, thinly sliced
1 avocado, thinly sliced
Small bowl of water
DIRECTIONS
Cook sushi rice according to directions, and set aside to steam. Once slightly cooled, add rice wine vinegar and sugar. Stir to combine.
Place one nori sheet on a cutting board with all your ingredients nearby. Place about ¼ cup of sushi rice in the middle of your nori sheet. Dip your fingertips in water and carefully pat and spread rice to create an even layer. Leave a slight border without any rice along the edges of your nori sheet.
Place a few slices of each vegetable on the bottom half of your nori sheet. Carefully roll the sheet up and away from you until a complete roll forms. Press slightly so everything sticks together.
Cut sushi roll into slices and serve with soy sauce. Repeat with remaining nori sheets!
quick tips
Substitute your favorite fruits and veggies. We love using mango, zucchini and red cabbage!
Sushi rice is different from regular white rice -- there’s more starch, meaning it’s stickier when cooked.
Make a quick dipping sauce by combining soy sauce, sesame oil and rice wine vinegar in equal amounts.