# What You Need:
→ Vegetables
01 - 1 medium cucumber, julienned
02 - 1 ripe avocado, sliced
03 - 1 cup mixed sprouts (alfalfa, radish, or broccoli)
04 - 1 medium carrot, julienned
05 - 1 small red bell pepper, julienned
→ Sushi Components
06 - 8 sheets nori (roasted seaweed)
07 - 2 cups cooked sushi rice, optional
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon toasted sesame seeds
→ Servings and Condiments
10 - Soy sauce or tamari for dipping
11 - Pickled ginger for serving, optional
12 - Wasabi for serving, optional
# Directions:
01 - If using sushi rice, combine cooked rice with rice vinegar and allow to cool completely to room temperature.
02 - Position a nori sheet shiny side down onto a bamboo sushi mat or clean kitchen towel.
03 - Spread a thin layer of rice across the lower third of the nori, maintaining a 3/4 inch border at the top edge.
04 - Arrange cucumber, avocado, sprouts, carrot, and bell pepper in a horizontal line across the rice. Sprinkle with sesame seeds.
05 - Using the mat, tightly roll the nori over the fillings. Press gently to seal the top edge, moistening with water if necessary.
06 - Repeat the process with remaining ingredients to produce 8 rolls total.
07 - Cut each roll into bite-sized pieces using a sharp, damp knife.
08 - Arrange pieces on a serving plate and accompany with soy sauce or tamari, pickled ginger, and wasabi if desired.
