Fresh seaweed rolls with crisp vegetables, creamy avocado, and crunchy sprouts. Ready in 20 minutes.
# What You Need:
→ Vegetables
01 - 1 medium cucumber, julienned into thin strips
02 - 1 ripe avocado, sliced into thin strips
03 - 1 cup mixed sprouts (alfalfa, radish, or broccoli)
04 - 1 medium carrot, julienned into thin strips
05 - 1 small red bell pepper, julienned into thin strips
→ Rolling Components
06 - 8 sheets nori (roasted seaweed wrappers)
07 - 2 cups cooked sushi rice (optional)
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon toasted sesame seeds
→ Dipping Sauces and Garnishes
10 - Soy sauce or tamari for dipping
11 - Pickled ginger and wasabi for serving (optional)
# Steps:
01 - If using sushi rice, combine the cooked rice with rice vinegar in a bowl. Mix thoroughly and allow to cool to room temperature before rolling.
02 - Place a nori sheet shiny side down on a bamboo sushi mat or clean kitchen towel. Have a small bowl of water nearby for sealing edges.
03 - Spread a thin layer of seasoned rice over the lower third of the nori sheet, leaving a 3/4-inch border at the top edge. Omit this step for grain-free rolls.
04 - Arrange cucumber, avocado, sprouts, carrot, and bell pepper in a horizontal line across the rice or nori. Sprinkle evenly with toasted sesame seeds.
05 - Lift the bamboo mat edge closest to you and roll forward over the fillings, applying gentle pressure to form a tight cylinder. Moisten the top border with water and press to seal.
06 - Repeat the rolling process with remaining nori sheets and fillings to produce 8 rolls total.
07 - Use a sharp, damp knife to cut each roll into 6-8 bite-sized pieces. Serve immediately with soy sauce, pickled ginger, and wasabi on the side.
