Name: Vegetarian sushi rolls
Cook time: 60 min
Total time: 60 min
Yield: 2
Ingredients: 1/2 cup sushi rice (300g); 3 tablespoon rice vinegar; 4 teaspoon sugar; 1/2 teaspoon salt; 3 toasted nori sheets; 1/2 telegraph cucumber, chopped into matchstick pieces, seeds discarded; 1 carrot, grated; 1 avocado, sliced

Ingredients

1/2 cup sushi rice (300g)

3 tablespoon rice vinegar

4 teaspoon sugar

1/2 teaspoon salt

3 toasted nori sheets

1/2 telegraph cucumber, chopped into matchstick pieces, seeds discarded

1 carrot, grated

1 avocado, sliced

Method

1.Wash the rice in a colander and stand for 30 minutes.

2.Place rice in a saucepan and cover with 1 1/2 cups cold water. Bring to the boil, then cover and simmer for 10 minutes. Remove from heat and stand for a further 10 minutes.

3.Combine rice vinegar, sugar and salt and stir the through the rice, taking care not to mash the grains. Cover and allow to cool to room temperature.

4.Place 1 nori sheet on a sushi rolling mat, rough side up. Spread with a layer of rice, leaving a 2.5cm edge at the end.

5.Make a strip of carrot, avocado and cucumber about 3cm in from the rice edge nearest to you.

6.Using the mat to keep your sushi firm, roll it away from you, surrounding the filling with rice and continuing to use a rolling motion to pack the rice tightly within the nori.

7.Brush the nori edge with water and seal. Repeat the process with remaining ingredients.

8.Slice each roll into 8 pieces.

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Ingredients

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