2 cups sushi rice (cooked and cooled)
1 tbsp. sugar
2 tbsp. rice vinegar
1 tbsp. sesame oil
1 cucumber, sliced in ribbons
1 carrot, sliced in ribbons
1 avocado, sliced
2 tbsp. Bragg’s sea kelp
1 packet roasted seaweed for sushi
Season the rice with sugar, rice vinegar and sesame oil.
Lay a seaweed sheet on cutting board or sushi mat. Layer with seasoned rice then lay carrot and cucumber ribbons and sliced avocado. Sprinkle a little sea kelp.
Now roll the sushi and cut into slices with serrated knife. Repeat again till all the rice is used. Serve with soy sauce, wasabi and pickled ginger.
Keywords: vegan, sushi, gluten-free, dinner, lunch, healthy