I'm so proud of my first shot at rolling sushi! The first roll was a disaster, but the others came together quite well. What a fun recipe!
If you're new to this, make sure to watch the youtube video that I've linked below the recipe - it's a life saver.
I'm really trying to be more conscious about packing my meals with a variety of colorful veggies. I almost didn't make this recipe today, because I was worried the avocado wasn't ripe enough. I looked up a variety of ways to quickly ripen an avocado, but the internet and I do not agree on the definition of "quick" - I wanted them perfectly ripe in an hour of two and all the how-two articles were saying 2 to 3 days. So, basically that's just the regular amount of time it takes for an avocado to ripen...
One important thing I did learn was that everyone agrees you should not microwave an avocado. That seems pretty intuitive. Warm avocado = blergh.
This recipe is not necessarily difficult, but rolling the nori is a little finicky. I definitely recommend watching the video, but here's a few other thoughts:
Don't overstuff the rolls with veggies. Keep it to maximum of 4 to 6 sticks of each veggie type spread out on each roll. Don't use too much rice. Don't leave empty spots, but make sure it's a thin layer of rice. Keep a firm grip and once you start rolling, don't stop!
I'm by no means a master, but I found each roll got a little easier and a little prettier! I hope you have as much fun with this recipe as I did. I kept calling my husband into the kitchen to show him how much better I was getting and he kept eating my handiwork (ahem, there would have been several more pieces in the photos had they not gotten snatched!) I'm actually always secretly pleased when he wants to eat the food right away - I know I've got a popular recipe on my hands!
Makes 4 rolls/32 pieces | Prep Time: 10 minutes | Total Time: 30 minutes
250 g sushi rice
350 ml water
3 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon salt
4 nori sheets
1/2 red bell pepper, thinly sliced
1/2 avocado, thinly sliced
1 medium zucchini, thinly sliced
1 carrot, thinly sliced
1 handful green leaves (spinach or lettuce), thinly sliced
sesame seeds, optional
dipping sauce (tamari, soy sauce, etc)
Place the sushi rice and water in a medium stock pot and bring to a boil. Cover the pot, and let simmer for 10 minutes. Let the rice rest, covered, for 10 minutes.
Meanwhile, chop all vegetables.
Uncover the rice and gently mix in the vinegar, sugar, and salt.
Lay a nori sheet flat on a sushi mat. Cover with rice, leaving 1 cm empty on the top and bottom of the nori sheet. If the rice becomes too sticky, moisten your hands with water and press it out across the nori.
Lay a few slices of the bell pepper, avocado, zucchini, carrot, and greens across the middle of the nori roll and rice.
Moisten the ends of the nori roll with a little water, so it will stick together.
Using the sushi mat, roll the nori away from you, keeping a firm grip so the roll sticks together. *
Using a very sharp knife, cut through the center of the roll. Place the two pieces next to each other and cut identical 3/4 inch pieces.
Repeat with the other 3 sheets of nori.
Sprinkle with sesame seeds and serve with your choice of sauce.
*This is a wonderful video on how to roll sushi - I found it incredibly helpful when trying to teach myself how to keep the roll together!