# Components:
→ Vegetables
01 - 1 medium cucumber, julienned
02 - 1 ripe avocado, sliced
03 - 1 cup mixed sprouts (alfalfa, radish, or broccoli)
04 - 1 medium carrot, julienned
05 - 1 small red bell pepper, julienned
→ Sushi Components
06 - 8 sheets nori (roasted seaweed)
07 - 2 cups cooked sushi rice (optional)
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon toasted sesame seeds
→ Servings
10 - Soy sauce or tamari, for dipping
11 - Pickled ginger, for serving
12 - Wasabi, for serving
# Directions:
01 - If using sushi rice, combine the cooked rice with rice vinegar and allow to cool to room temperature before assembling.
02 - Position a nori sheet shiny side down on a bamboo sushi mat or clean kitchen towel, ensuring the longer side faces you.
03 - Spread a thin layer of seasoned rice over the lower third of the nori, leaving a ¾-inch border at the top edge for sealing.
04 - Arrange cucumber, avocado, sprouts, carrot, and bell pepper in a horizontal line across the rice. Sprinkle sesame seeds evenly over the vegetables.
05 - Using the bamboo mat, roll the nori tightly over the filling from bottom to top. Press gently and seal the edge with a small amount of water if needed.
06 - Repeat the process with remaining ingredients to create 8 rolls total.
07 - Cut each roll into bite-sized pieces using a sharp, damp knife. Serve immediately with soy sauce, pickled ginger, and wasabi.
