Vibrant Vegan Sushi Rolls

Ingredients

• Sushi rice (2 cups)
• Water (2 1/2 cups)
• Nori seaweed sheets (4 sheets)
• Red bell pepper (1, julienned)
• Avocado (1, sliced)
• Cucumber (1, julienned)
• Carrots (2, julienned)
• Soy sauce (for serving)
• Wasabi (for serving)
• Pickled ginger (for serving)
• Rice vinegar (1/4 cup)
• Sugar (1 tablespoon)
• Salt (1 teaspoon)

Instructions

1. Begin by cooking the sushi rice. In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed. Remove from heat and let it sit, covered, for an additional 10 minutes to finish cooking.
2. In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm sushi rice, ensuring an even distribution of flavor. Allow the rice to cool to room temperature.
3. Lay a sheet of nori seaweed on a bamboo sushi mat, shiny side down, ensuring you have a clean workspace.
4. Spread a thin layer of sushi rice evenly over the nori, leaving a small border (about 1 inch) at the top edge to help seal the roll.
5. Arrange the julienned carrots, cucumber, avocado, and red bell pepper in a line across the center of the rice, providing a colorful array of ingredients.
6. Using the bamboo mat, tightly roll the sushi away from you, applying gentle pressure to ensure it holds its shape. Wet the top edge of the nori with a little water to seal the roll.
7. Repeat the rolling process with the remaining ingredients to create additional rolls.
8. Once all rolls are prepared, slice each roll into bite-sized pieces using a sharp knife. Wipe the knife with a damp cloth between cuts for clean edges.
9. Serve the sushi rolls on a platter with soy sauce, pickled ginger, and wasabi on the side, allowing guests to customize their experience.