Homemade Vegan Sushi Rolls

Rinse uncooked white rice (1 cup) in a fine mesh strainer until water runs clear. Add to a medium saucepan with water (2 cups) and bring to a boil. Reduce heat to low, cover and cook until water is completely absorbed, about 15 minutes. Start 15m timer

In a small saucepan, combine rice wine vinegar (3 tbsp), sugar (2 tbsp) and salt (0.5 tsp). Heat over medium heat, stirring occasionally until sugar and salt are dissolved. Cool in the fridge until the rice is ready.

Once the rice is done, turn off heat, add the cooled [vinegar mixture] and stir with a rubber spatula or fork. It will appear wet but will dry up as you lightly stir to release heat. It should be sticky and completely dry once ready.

Chop chopped veggies (1 cup) into thin pieces. If too bulky, they won’t allow the sushi to roll well.

To roll: Fold a thick towel into a rectangle on a flat surface. Top with [plastic wrap], then with nori (1 sheet). Using hands dipped in [water] (to avoid sticking), pat a very thin layer of [rice] all over the [nori], ensuring it's not too thick.

Arrange a serving of your [chopped veggies] or preferred filling in a line at the bottom 0.75 of the [rice] closest to you.

Roll the [nori] and [rice] over with your fingers, and once the [veggies] are covered, roll over the [plastic wrap] and [towel], using it to mold and compress the roll. Continue until fully rolled up.

Slice with a sharp knife and set aside.

To make an inside-out roll: Flatten the [rice] on the [nori], gently flip it over, top with [chopped veggies] and roll as usual. For an avocado-topped roll, layer thin slices of [avocado] on the outside, top with [plastic wrap] and form with the [towel].

Serve immediately with [pickled ginger], [soy sauce/tamari] and [wasabi].