Vegetarian Sushi

Recipe View 25 mins Combine rice and water in a saucepan over high heat. Bring to a boil, then reduce heat to low. Cover tightly and simmer until the water is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

Recipe View 10 mins In a small bowl, whisk together red wine vinegar, sugar, and salt until the sugar dissolves. Fluff the cooked rice with a fork and transfer it to a large bowl. Pour the vinegar mixture over the rice, stirring gently to coat. Spread the rice evenly on a large sheet of parchment paper and fan until cooled to room temperature. Cover with damp paper towels to prevent drying.

Recipe View 5 mins In a separate bowl, gently toss the avocado slices with lemon juice to prevent browning.

Recipe View 10 mins Spread a thin layer of sesame seeds evenly onto a sushi mat. Take approximately 1/2 cup of cooled rice and spread it in an even layer over the sesame seeds on the mat. Arrange 1/4 of the cucumber, avocado slices, bell pepper, and zucchini in a line down the center of the rice.

Recipe View 5 mins Lift the edge of the sushi mat and fold it over the filling, carefully tucking the bottom edge of the rice sheet under the filling. Firmly roll the sushi into a tight cylinder. Once rolled, wrap the roll tightly in the mat and gently squeeze to compact it. Repeat with the remaining ingredients to create 4 rolls. Place the finished rolls on a serving plate, slice each roll into 6-8 pieces, and cover with damp paper towels until ready to serve.