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Veggie "Sushi"
Veggie Sushi PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

As much as we love sushi, when it comes to making it ourselves, ain’t nobody got time for that. Luckily, we found a simpler method that’s just as delightful. Sorry, favorite delivery guy, we’re rolling our own tonight.

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2 servings

Rice

1½ cups sushi rice

1¾ cups water

3 tablespoons rice vinegar

1 tablespoon sugar

1¼ teaspoons salt

Sushi

2 European cucumbers

1½ cups thinly sliced carrots (½-inch pieces)

1 avocado, pitted and thinly sliced into ½-inch pieces

½ bunch scallions, cut into ½-inch pieces

Soy sauce, for dipping

1. Cook the rice: In a medium pot, combine the rice with the water. Bring the mixture to a boil over medium heat. Reduce the heat to low, cover the pot and let simmer until the rice absorbs all the water and is tender, 9 to 10 minutes.  

2. In a small pot, bring the rice vinegar to a simmer over medium-low heat. Stir in the sugar and salt until they’re fully dissolved. Pour the vinegar mixture over the rice and use a spatula to toss the rice to coat. Cool completely.

3. Cut the ends off the cucumbers and then thinly slice the cucumbers into long ⅛-inch-thickstrips.

4. Dip your hands into cool water and then mound 1 rounded tablespoon of rice and press it firmly into a tight ball. Place the rice ball at one end of a cucumber strip. Place a few pieces of carrot, a piece of avocado and a piece of scallion alongside the rice. Roll up the ingredients to wrap fully in the cucumber. Secure the end of the cucumber with a toothpick.

5. Repeat with the remaining rice, cucumber strips and veggies. You can remove the toothpicks after the rolls have set for 5 minutes. Transfer to a serving platter. Serve immediately with soy sauce.

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