Name: Homemade Veggie Sushi
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 6 servings
Cuisine: japanese
Ingredients: 750 g sushi rice; 120 g rice vinegar; 2.5 tbsp sugar (or sugar-free alternative); 1.5 tsp sea salt; 1 null carrot (cut into matchsticks); 1 null bell pepper (cut into strips); 1 null cucumber (cut into matchsticks); 1 null white radish (also known as mooli); 3 null red radishes (thinly sliced); 3 null spring onions (trimmed); 1 null avocado (sliced and dipped in lemon); null null vegan cream cheese (optional filling); 12 null nori (leaves for rolling); null null soy sauce (to serve); null null wasabi (to serve); null null pickled ginger (to serve)

Instructions

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1

Rinse sushi rice (750 g) in a colander until water runs clear. Soak in plenty of cold water for 25 minutes, then drain.
2

Simmer the rice in 900ml fresh water for 15 minutes. Turn off the heat and leave covered on the stove for another 10 minutes to steam.
3

Dissolve sugar (2.5 tbsp) and sea salt (1.5 tsp) in rice vinegar (120 g) in a small pan over low heat without boiling.
4

Transfer cooked rice to a bowl, pour the vinegar mixture over it, and mix gently with wooden spoons. Cover with a damp cloth to cool.
5

Cut carrot (1), bell pepper (1), cucumber (1), radish (1 white), radishes (3 red), spring onions (3), and avocado (1) into thin matchsticks.
6

Place nori (12) on a bamboo mat. Spread rice thinly on top, leaving a gap at the bottom. Optionally add [null null vegan cream cheese].
7

Arrange the vegetable sticks across the top third. Roll tightly using the mat, sealing the end with a little water.
8

Slice the rolls into rounds and serve immediately with [null null soy sauce], [null null wasabi], and [null null pickled ginger].