Recommended materials: Large bowl, small bowl, knife, peeler/grater (can also use knife), cutting board, tablespoon (or one big spoon), measuring cups.
This recipe makes roughly 6 sushi rolls.
- Toasted Nori wraps
- 2 cups dry short grain brown or white rice (cooked)
- ¼ cup seasoned rice vinegar
- Vegetables – your choice! Some good options include cucumber, carrot, daikon radish, avocado, sweet potato, etc. (these can be peeled, grated, or cut into thin strips)
- Soy sauce (for dipping)
- Wash hands.
- In a large bowl, season rice with vinegar (to taste).
- Spread rice, using a spoon, over the lower ⅔ of the Nori wrap, leaving the top edge free of rice.
- Peel vegetables into long thin strips – this works best for veggies like cucumber, carrots, and daikon radish (peeler alternative: grater or knife). If you’re using yams or avocado, cut into strips.
- Lay vegetables lengthwise across rice, leaving some space both below and above your row of veggies.
- Moisten the top edge of nori wrap with water using a finger (an easy way to do this is to have a small bowl of water nearby).
- Roll the wrap up tightly, starting at the bottom (the moistened edge of Nori should be at the top, used to seal your roll).
- Repeat with the remainder of your Nori wraps, rice, and vegetables – mix it up with different vegetable combinations to see what you like best!
- Cut your rolls into pieces and serve with soy sauce.