# Ingredient List:
→ 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 Garnishes
10 - Soy sauce or tamari, for dipping
11 - Pickled ginger and wasabi, for serving (optional)
# Directions:
01 - If using sushi rice, mix the cooked rice with rice vinegar and let cool to room temperature.
02 - Place a sheet of nori shiny side down on a bamboo sushi mat or clean kitchen towel.
03 - Spread a thin layer of rice (if using) over the lower third of the nori, leaving a 1-inch border at the top.
04 - Arrange cucumber, avocado, sprouts, carrot, and bell pepper in a line across the rice. Sprinkle with sesame seeds.
05 - Using the mat, roll up the nori tightly over the fillings, pressing gently to seal at the top edge with a bit of water if needed.
06 - Repeat with remaining ingredients to make 8 rolls.
07 - Slice each roll into bite-sized pieces with a sharp, damp knife. Serve immediately with soy sauce or tamari, pickled ginger, and wasabi if desired.
