You can stuff these sushi rolls with anything you like. The kids love mango rolls. I prefer avocado rolls. But you could stuff them with shredded carrots, cucumber, sweet potatoes, asparagus, red bell peppers, or any combination of veggies.
- 1 1/2 cups sushi rice (or short-grained brown rice)
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon white sugar
- pinch of salt
- 2 large firm-ripe avocados (or whatever filling you’re using)
- 4 sheets nori
- Tamari (gluten-free soy sauce)
- Wasabi and/or pickled ginger (optional)
I’m just going to link to the site I used to make the rolls since the pictures are key here. This site (and all similar sushi making sites) suggest you use a bamboo sushi mat, carefully rinse the rice multiple times before cooking, cautiously fold the vinegar mixture in with the rice in a certain way, let things set for minutes, etc. But I’m going to admit it – I did none of that. I don’t own a bamboo sushi mat, I only rinsed the rice once, I clumsily mixed the vinegar mixture in with the rice, and I didn’t let anything sit. And yet… they tasted amazing! They weren’t pretty (I think it takes a few times to get the hang of rolling them, and it’s true a sushi mat might help), but the taste was still perfect. So just go for it!
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