Vegetable Maki Roll

Ingredients

• 2 cups sushi rice, cooked and cooled
• 4 sheets nori (seaweed sheets)
• 1 whole cucumber
• 1 whole avocado
• 1 whole carrot
• 1 tablespoon rice vinegar

Instructions

1. 1

   Place the cooked sushi rice in a small bowl and drizzle with 1 tablespoon rice vinegar. Stir gently with a rice paddle or fork until the vinegar is fully mixed in, about 30 seconds, so the rice tastes lightly tangy.

2. 2

   Place the cucumber on a cutting board and slice lengthwise (from end to end) into 4 long, thin planks about 1/8 inch thick, like cutting cucumber ribbons, so they fit inside the roll.

3. 3

   Cut the avocado in half lengthwise around the pit, then twist the halves apart. Scoop out the flesh with a spoon and slice each half lengthwise into thin strips about 1/4 inch wide.

4. 4

   Place the carrot on the cutting board and slice lengthwise into 4 thin planks about 1/8 inch thick, matching the cucumber slices so they stack neatly in the rolls.

5. 5

   Place one nori sheet shiny-side down on a bamboo rolling mat (or clean kitchen towel) with the longer edge closest to you.

6. 6

   Wet your fingertips with water, then spread a thin, even layer of sushi rice (about 1/2 cup) across the nori sheet, leaving a 1/2-inch border of nori uncovered at the far edge.

7. 7

   Lay one cucumber plank, one carrot plank, and one avocado strip in a horizontal line across the rice about 2 inches from the bottom edge, so they align and create a visible stripe inside the roll.

8. 8

   Holding the fillings in place with your fingers, use the mat to roll the nori up and over the fillings, pressing firmly as you roll forward until the roll is tight and the far edge of nori seals to itself.

9. 9

   Lift the roll off the mat and place it seam-side down on a cutting board.

10. 10

    Dip a sharp knife in water, then slice the roll straight down (perpendicular to the mat seam) into 6 equal pieces, about 1.5 inches thick, wiping the blade with a damp cloth between cuts.

11. 11

    Repeat steps 5–10 with the remaining 3 nori sheets and fillings to make 4 rolls total (24 pieces), then arrange all pieces cut-side up on a plate.

Tools you’ll need

• cutting board
• sharp knife
• bamboo rolling mat
• small bowl
• rice paddle or fork
• spoon

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