Vegetarian Sushi


  • 1 ½ cups uncooked short-grain white rice
  • 1 ½ cups water
  • ⅓ cup red wine vinegar
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • ½avocado – peeled, pitted, and thinly sliced
  • 1 teaspoon lemon juice
  • ¼ cup sesame seeds, or as needed
  • ½cucumber – peeled, seeded, and cut into matchsticks
  • ½green bell pepper, seeded and cut into matchsticks
  • ½zucchini, cut into matchsticks
  • Directions

  • Step 1

    Place rice and water in a saucepan over high heat, bring to a boil, and reduce heat to very low. Cover with a tight-fitting lid and simmer rice until water is absorbed, about 15 minutes. Remove rice from heat and allow to stand covered for 10 minutes.


  • Step 2

    Mix red wine vinegar, sugar, and salt in a bowl until sugar has dissolved. Fluff rice with a fork and transfer into a large bowl; pour vinegar mixture into the rice and stir to coat rice. Spread rice out onto a large piece of parchment paper and fan the rice until cool. Cover rice with damp paper towels.

  • Step 3

    Sprinkle avocado slices with lemon juice in a bowl.

  • Step 4

    Spread a thin layer of sesame seeds onto a sushi mat. Pick up about half a cup of cooled rice and place onto sushi mat in an even layer. Place 1/4 of the cucumber, avocado slices, bell pepper, and zucchini in a line down the middle of the rice.

  • Step 5

    Pick up the edge of the sushi mat, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with remaining ingredients to made 4 rolls. Place rolls on a serving plate, slice into 6 or 8 pieces per roll, and cover with damp paper towels until serving time.

  • Source: Read Full Article