How to Make Sushi: A Veggie Roll Crash Course
As much as we love sushi, when it comes to making it ourselves, ain't nobody got time for that. Luckily, we found a simpler method that's just as delightful. Sorry, favorite delivery guy, we're rolling our own tonight.
- 1 1/2 cups sushi rice
- 1 3/4 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 1/4 teaspoons salt
- 2 European cucumbers
- 1 1/2 cups thinly sliced carrots (1/2-inch pieces)
- 1 avocado, pitted and thinly sliced into 1/2-inch pieces
- 1/2 bunch scallions, cut into 1/2-inch pieces
- Soy sauce, for dipping
- Cook the rice: In a medium pot, combine the rice with the water. Bring the mixture to a boil over medium heat. Reduce the heat to low, cover the pot and let simmer until the rice absorbs all the water and is tender, 9 to 10 minutes.
- In a small pot, bring the rice vinegar to a simmer over medium-low heat. Stir in the sugar and salt until they're fully dissolved. Pour the vinegar mixture over the rice and use a spatula to toss the rice to coat. Cool completely.
- Cut the ends off the cucumbers and then thinly slice the cucumbers into long 1/8-inch-thickstrips.
- Dip your hands into cool water and then mound 1 rounded tablespoon of rice and press it firmly into a tight ball. Place the rice ball at one end of a cucumber strip. Place a few pieces of carrot, a piece of avocado and a piece of scallion alongside the rice. Roll up the ingredients to wrap fully in the cucumber. Secure the end of the cucumber with a toothpick.
- Repeat with the remaining rice, cucumber strips and veggies. You can remove the toothpicks after the rolls have set for 5 minutes. Transfer to a serving platter. Serve immediately with soy sauce.
- This recipe originally appeared on PureWow