Ingredients:

  • 4 sheets nori seaweed (10x8 sheets)
  • 1 cup cooked sushi rice (200 g)
  • 1 tbsp rice vinegar (15 ml)
  • 1/2 tsp salt (2 g)
  • 1/2 cucumber, thinly sliced (about 100 g)
  • 1 medium carrot, julienned (about 70 g)
  • 1 avocado, sliced (about 150 g)
  • 1/2 bell pepper (any color), thinly sliced (about 75 g)
  • 4 oz (115 g) protein of choice (tofu, shrimp, or cooked chicken), sliced

Instructions:

  1. Rinse 1 cup of sushi rice under cold water until water runs clear.
  2. Cook according to package instructions.
  3. Once cooked, transfer to a bowl and mix with rice vinegar and salt. Let cool.
  4. Thinly slice cucumber, julienne carrot, slice avocado, and bell pepper.
  5. Slice desired protein into thin strips.
  6. Place a sheet of nori on the bamboo mat (shiny side down).
  7. Spread 1/4 cup of sushi rice evenly on the bottom half of the nori.
  8. Layer with prepared vegetables and protein.
  9. Using the bamboo mat, tightly roll the nori away from you.
  10. Seal the edge with a little water to prevent it from unrolling.
  11. Using a sharp knife, slice the rolls into 6-8 pieces.
  12. Serve immediately or refrigerate until ready to serve.