The key to rolling sushi at home is getting all your ingredients prepared before you begin! Use your homegrown carrots and cukes in these simple vegetable rolls.
Ingredients:
- 2 cups cooked and cooled sushi rice (prepared according to package)
- 1 avocado, thinly sliced into 2-inch matchsticks
- 1 large carrot (or homegrown), peeled and cut into 2-inch matchsticks
- 1 English cucumber (or homegrown), cut into 2-inch matchsticks
- 4 oz cream cheese, sliced into 2-inch strips
- 4 sheets nori (dried seaweed)
- Soy sauce, for serving
Instructions:
- Cook the sushi rice according to package directions. Let it cool completely.
- Thinly slice avocado, carrot, cucumber, and cream cheese into 2-inch matchsticks. Set all fillings within easy reach.
- Place your nori sheet (dried seaweed) shiny side down on a sushi mat, with the bamboo slats running horizontally.
- Moisten your hands to prevent sticking. Spread a thin, even layer of rice across the nori, pressing gently and wetting your hands as needed.
- Arrange a small amount of avocado, carrot, cucumber, and cream cheese horizontally across the bottom third of the roll. Avoid overfilling.
- Using the mat, carefully lift the bottom edge of the nori over the fillings. Roll tightly, squeezing gently as you go to create a firm round tube shape. Continue rolling until sealed.
- Using a very sharp knife, slice the roll into bite-sized pieces. Serve with soy sauce.