Fresh seaweed rolls with crisp vegetables, creamy avocado, and sprouts. An easy, healthy Japanese-inspired wrap ready in 20 minutes.
# What You'll Need:
→ 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
→ Base and Seasonings
06 - 8 sheets nori (roasted seaweed)
07 - 2 cups cooked sushi rice, optional
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon toasted sesame seeds
10 - Soy sauce or tamari, for dipping
11 - Pickled ginger and wasabi, optional for serving
# Directions:
01 - If using sushi rice, combine cooked rice with rice vinegar and allow to cool to room temperature.
02 - Place a sheet of nori with shiny side down on a bamboo sushi rolling mat or clean kitchen towel.
03 - Spread a thin layer of rice over the lower third of the nori, leaving approximately 0.75 inches clear at the top edge.
04 - Distribute cucumber, avocado, sprouts, carrot, and bell pepper in a horizontal line across the rice layer. Sprinkle with sesame seeds.
05 - Using the mat, roll the nori firmly over the fillings, applying gentle pressure to ensure a tight seal. Wet the top edge with water if needed to secure the seam.
06 - Repeat the rolling process with remaining nori sheets and filling ingredients to produce 8 rolls total.
07 - Using a sharp knife dampened with water, cut each roll into bite-sized pieces with clean, decisive strokes.
08 - Arrange sliced rolls on a serving plate and serve immediately with soy sauce or tamari, pickled ginger, and wasabi on the side.
