First make the sushi rice and let it cool down. Please refer to my post on sushi rice for complete instructions. You would need to cook 1 cup raw rice which would yield around 2 cups cooked rice.Once the rice is cooked, add vinegar, salt and sugar, mix well and then let it cool down before using in the rolls (all measurements in the post on sushi rice).
Take a nori sheet(I used roasted nori) and place it over the bamboo mat (makisu). Then place around 3/4 of the cooked & cooled rice on top of nori. .Wet your fingers frequently when doing so as the rice is sticky. Spread it all over the nori while leaving an inch on one side.Then place sliced cucumber, carrot and avocados in center. You don't want the vegetables to be super thick so slice them thin.
Tuck your fingers and roll the sheet using the bamboo mat until it covers the filling. This first roll is most important since this determines how firm the roll will turn out. So roll tightly here.Once the mat is over the filling, now use your fingers to press down on the mat.
Now remove the mat from top of the nori, and then roll the nori sheet until the end to seal it.If you want, you can further press the log under the mat to shape it better.
Using a sharp knife, now cut the log into slices. Slightly dip the knife in water and wipe with a wet cloth before slicing each time. Similar make more rolls until the rice and filling is over. I got 2 such rolls with the ingredients mentioned.
Sprinkle with black sesame seeds and serve these vegan sushi rolls with soy sauce, wasabi and thinly sliced ginger!
You can fill these rolls with peppers, jalapenos, tofu and so much more! Mangoes are also great especially during summers.
Serve with tamari in place of soy sauce to make this gluten-free. Sometimes wasabi can also contain gluten, so make sure to check the label.
Nutritional information does not include the nutrition from serving accompaniments.