Save My tiny apartment kitchen became an unexpected sushi bar last summer when my friend Sarah taught me the art of rolling nori. We'd just returned from the farmers market with bags of crisp vegetables and somehow decided we were ready to become sushi chefs. The kitchen counter was covered in rice vinegar splatters and laughing so hard we could barely roll straight. Those imperfect rolls tasted better than any restaurant sushi I've ever had.
Last month I made these for a picnic in the park and watched my friends' skeptical expressions turn to genuine delight. Someone asked if I'd secretly ordered them from a Japanese restaurant which was the best compliment I could have hoped for. Now they request these rolls every time we gather for outdoor meals.
Ingredients
- 1 medium cucumber, julienned: The cucumber provides that essential fresh crunch and cooling element that balances the rich avocado
- 1 ripe avocado, sliced: Choose one that gives slightly to pressure but isn't mushy for perfect creamy texture in every bite
- 1 cup mixed sprouts: Alfalfa radish or broccoli sprouts add this amazing earthy crunch and make these feel so vibrant
- 1 medium carrot, julienned: The natural sweetness of carrots pairs beautifully with the salty nori
- 1 small red bell pepper, julienned: This adds gorgeous color and a subtle sweet pepper flavor
- 8 sheets nori: Use roasted seaweed sheets which have a delicious umami flavor and crisp texture
- 2 cups cooked sushi rice: The vinegar seasoned rice adds authentic flavor and makes the rolls more filling though you can skip it
- 2 tablespoons rice vinegar: This seasons the rice with that classic tangy sushi flavor
- 1 tablespoon toasted sesame seeds: These add nutty flavor and beautiful speckles throughout the rolls
- Soy sauce or tamari: For dipping and adding that perfect salty finish
- Pickled ginger and wasabi: These traditional accompaniments brighten each bite though they're totally optional
Instructions
- Prep your rice base:
- If using sushi rice mix the cooked rice with rice vinegar and let it cool completely to room temperature
- Set up your rolling station:
- Place a sheet of nori shiny side down on a bamboo sushi mat or clean kitchen towel
- Spread the foundation:
- Spread a thin layer of rice over the lower third of the nori leaving a 2 cm border at the top edge
- Layer your vegetables:
- Arrange some cucumber avocado sprouts carrot and bell pepper in a neat line across the rice then sprinkle with sesame seeds
- Roll with confidence:
- Using the mat roll up the nori tightly over the fillings pressing gently and sealing the top edge with a bit of water if needed
- Complete the batch:
- Repeat with remaining ingredients to make 8 rolls total
- Make the final cut:
- Slice each roll into bite sized pieces using a sharp knife dipped in water between cuts
- Enjoy immediately:
- Serve right away with small bowls of soy sauce pickled ginger and wasabi for those who like a kick
Save These rolls have become my go to for bringing to gatherings because they're impressive yet so simple to make. There's something deeply satisfying about hand rolling food and sharing it with people you love.
Making These Your Own
The beauty of nori rolls is how endlessly customizable they are. I've started adding marinated baked tofu strips for protein and sometimes swap in pickled daikon for extra tang. Try adding fresh cilantro or mint leaves for an herbaceous twist that really wakes up the flavors.
Rolling Like a Pro
The first few rolls might look a bit messy and that's completely normal. What I learned is that even ugly rolls taste incredible. Practice makes perfect and after a few tries you'll develop that intuitive feel for how much filling to add and how tightly to roll.
Storage and Serving Ideas
These are best enjoyed right away while the vegetables are at their crispest. If you need to prep ahead wrap each whole roll tightly in plastic and store in the refrigerator for up to 4 hours before slicing. Pair with a simple miso soup or a crisp green salad to make it into a more substantial meal.
- Keep a small bowl of water nearby to moisten your fingers when working with rice
- Leftover vegetables make a great quick stir fry for the next day
- Cut rolls right before serving to keep them from drying out
Save There's a quiet joy in sitting down to a plate of food you've carefully assembled with your own hands. These fresh vegetable rolls remind me that simple ingredients treated with care can become something truly special.
Recipe FAQ
- → Do I need a bamboo mat to make these rolls?
A bamboo sushi mat helps create tight, even rolls, but a clean kitchen towel works perfectly too. Just ensure your surface is dry and press firmly when rolling to seal the nori edge.
- → Can I make these ahead of time?
For best texture, assemble and slice just before serving. You can prep all vegetables up to 24 hours ahead—store julienned items in airtight containers with damp paper towels to maintain crispness.
- → What vegetables work best in nori rolls?
Cucumber, carrot, and bell pepper provide essential crunch. Avocado adds creaminess to balance crisp textures. Sprouts, shredded cabbage, or thinly sliced radishes also work beautifully.
- → How do I prevent the nori from getting soggy?
Pat vegetables dry before rolling and avoid overfilling. If using rice, let it cool completely to prevent steam buildup. Slice with a damp knife to prevent sticking and maintain clean edges.
- → Are these rolls gluten-free?
Yes—nori sheets and fresh vegetables are naturally gluten-free. Use tamari instead of regular soy sauce for dipping, and verify your rice vinegar is gluten-free if adding sushi rice.
- → How do I slice rolls without crushing them?
Use your sharpest knife and dampen the blade with water between cuts. Slice with a gentle sawing motion rather than pressing down. Place rolls in the fridge for 10 minutes before slicing for cleaner cuts.