Veggie Sushi Rolls (#68)

Veggie Sushi Rolls (#68)

Basic Information

• Servings: 2
• Serving Size: 4 rolls
• Difficulty: 3
• Budget: 3
• Prep Time: 20
• Cook Time: 15
• Total Time: 35
• Meal Type: Breakfast

Diet Types

• Vegan
• Vegetarian
• Dairy-Free
• Plantstrong
• Flexitarian
• Pescatarian
• Gluten-Free (if using tamari)
• Halal
• Kosher

Equipment

• Small saucepan
• Bamboo sushi mat
• Knife
• Measuring cups

Ingredients

1. 1/2 cup sushi rice, uncooked
2. 1 cup water
3. 2 nori sheets
4. 1/4 cup cucumber, julienned
5. 1/4 cup carrot, julienned
6. 1 tablespoon rice vinegar

Directions

1. In a small saucepan over medium heat, bring water to a boil, add sushi rice, reduce heat to low, cover, and simmer for 12-15 minutes until tender, then stir in rice vinegar and let cool slightly.
2. Place a nori sheet on a bamboo sushi mat, spread half the rice evenly over it, leaving a 1-inch border at the top.
3. Arrange half the cucumber and carrot in a line across the center of the rice, roll tightly using the mat, and seal the edge with water.
4. Repeat with the second nori sheet, then slice each roll into 4 pieces.
5. Serve 4 rolls per portion fresh.

Storage

Best served fresh. Refrigerate wrapped in plastic for up to 1 day.

Nutrition

• Calories: 200
• Protein: 4g
• Fat: 0g
• Carbs: 44g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A