Frictionless Vegetable Sushi Rolls

Ingredients

• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• Nori sheets (seaweed)
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 avocado, sliced
• 1/2 bell pepper, julienned
• Pickled ginger (for serving)
• Soy sauce (for serving)
• Wasabi (optional)

Steps

1. Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
2. Combine sushi rice and water in a pot. Bring to a boil over medium heat, then reduce heat to low, cover, and cook for 20 minutes until water is absorbed.
3. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once rice is cooked, gently fold this mixture into the rice to season it. Allow to cool to room temperature.
4. Prepare the vegetables by cutting them into thin, uniform strips for easy rolling.
5. Lay a sheet of nori shiny side down on a bamboo sushi mat. Wet your hands to prevent sticking and spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top.
6. Arrange the vegetables horizontally across the center of the rice. The variety of colors should create a beautiful visual.
7. Using the bamboo mat, carefully lift the bottom edge of the mat and roll the sushi away from you, applying gentle pressure to create a tight roll. Seal the edge of the nori with a little water.
8. Using a sharp knife, slice the roll into bite-sized pieces, wiping the knife between cuts to keep the edges clean.
9. Serve the sushi with pickled ginger, soy sauce, and wasabi if desired.