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Vegetarian Sushi Spring Rolls

Vegetarian sushi spring rolls are a light and healthy snack or appetizer that is perfect for parties or gatherings. They are made by rolling up a variety of vegetables, such as carrots, cucumbers, and avocado, with sushi rice, and wrapping them in nori seaweed. The rolls can be served with a variety of dipping sauces or enjoyed on their own. The combination of crunchy vegetables, sticky sushi rice, and the salty seaweed wrap makes these rolls a great way to get some nutrition in a fun and flavorful way.

Ingredients (2 Persons)

  • 2 cups cooked sushi rice
  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 4 sheets nori seaweed
  • 1/2 avocado, thinly sliced
  • 1/2 cucumber, peeled and thinly sliced
  • 1/2 cup pickled carrot and daikon radish, diced
  • 1/4 cup pickled ginger, diced
  • 1/4 cup sesame seeds

Directions

  • Step 1
    In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat and stir until the sugar is dissolved. Remove from the heat and let cool.
  • Step 2
    Place one sheet of nori on a sushi mat or cutting board. Spread 1/4 cup of cooked sushi rice on the sheet, leaving a 1-inch border at the top. Arrange a few slices of avocado, cucumber, pickled carrot and daikon, and pickled ginger in a line across the center of the rice.
  • Step 3
    To roll the spring roll, use the sushi mat to help roll the nori up and around the filling, pressing firmly to seal. Brush the top of the nori with a thin layer of the vinegar mixture and sprinkle with sesame seeds.
  • Step 4
    Repeat with the remaining ingredients until you have 4 spring rolls. Slice each roll into 8 pieces and serve with soy sauce and wasabi.

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