Ingredients:

  • 1 cup sushi or short-grain rice
  • 1 ¼ cups water
  • 1 tablespoon rice vinegar (low sodium)
  • 1 teaspoon sugar
  • ½ teaspoon salt (optional)
  • ½ medium cucumber, julienned
  • 1 medium carrot, julienned
  • ½ avocado, sliced
  • ½ red bell pepper, thinly sliced
  • ¼ cup sprouts (e.g., alfalfa or mung bean)
  • 4 sheets nori (seaweed)
  • Low sodium soy sauce or tamari (for dipping)
  • Pickled ginger (optional, check for low sodium)

Instructions:

  1. Rinse the sushi rice under cold water until the water runs clear.
  2. Combine the rinsed rice with 1 ¼ cups of water in a pot, bring to a boil, reduce heat to low, and simmer for about 10 minutes.
  3. In a small bowl, combine rice vinegar, sugar, and salt (if using). Microwave to dissolve sugar, then mix it into the rice.
  4. Julienne the cucumber and carrot, slice the avocado, and thinly slice the bell pepper.
  5. On a bamboo sushi mat, lay a sheet of nori, spread sushi rice evenly, and arrange the vegetables across.
  6. Roll the sushi away from you, pressing gently but not tightly. Seal the edge with water.
  7. Slice each roll into 6-8 pieces with a wet knife and serve with soy sauce or tamari.