Ingredients
Method
Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water has been absorbed. Remove from heat and let it sit, covered, for another 10 minutes.
Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice has finished resting, fluff it with a fork and gently mix in the vinegar mixture. Allow the rice to cool to room temperature.
Assemble the Sushi Rolls: Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Lay a sheet of nori, shiny side down, on the mat. Wet your hands with water to prevent the rice from sticking, and grab a handful of sushi rice. Spread the rice evenly over 2/3 of the nori sheet, leaving a small border at the top.
Add the Vegetables: Lay out a few strips of cucumber, carrot, bell pepper, avocado, and a handful of sprouts horizontally across the rice-covered portion.
Roll the Sushi: Start rolling the sushi away from you, using the sushi mat to help guide it. Roll tightly but not so tight that the filling spills out. Use the mat to shape the roll firmly. Moisten the top edge of the nori to seal the roll.
Slice the Rolls: With a sharp, wet knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to maintain clean edges.
Serve: Arrange the sushi rolls on a serving platter, and serve with soy sauce, pickled ginger, and wasabi on the side.
Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4