Veggie Cucumber Sushi Rolls with Brown Rice and Avocado - Vegan
The Veggie Cucumber Sushi Rolls with Brown Rice and Avocado offer a delightful twist on traditional sushi. These rolls, filled with vibrant julienned cucumber, crisp carrots, and creamy avocado slices, are wrapped in nori and brown rice, creating a visually appealing and nutritious meal.
Ingrédients
- 1 cup brown rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 large cucumber, julienned
- 1 large carrot, julienned
- 1 avocado, avocado, thinly sliced
- 4 nori nori sheets
- 1 tablespoon sesame seeds
- 1/4 cup soy sauce, for dipping
Instructions
- Rinse the brown rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low and cover. Cook for 45 minutes or until the water is absorbed and rice is tender.
- In a small bowl, mix rice vinegar, sugar, and salt. Fold this mixture into the cooked rice while it is still hot. Let the rice cool to room temperature.
- Place a bamboo sushi rolling mat on a flat surface with a piece of plastic wrap on top. Lay a nori sheet on the plastic wrap, shiny side down.
- Spread a thin, even layer of the cooled rice over the nori, leaving a 1-inch border at the top. Sprinkle sesame seeds over the rice.
- Arrange cucumber, carrot, and avocado slices horizontally across the center of the rice.
- Using the sushi mat, carefully roll the nori away from you, pressing tightly to form a roll. Once the roll is complete, remove the mat and plastic wrap.
- With a sharp knife, cut the roll into 6-8 pieces. Repeat the process with the remaining ingredients.
- Serve the sushi rolls with soy sauce for dipping.
Nutrition (per 100g)
Serving: 100g | Calories: 350kcal | Carbohydrates: 40g | Protéines: 6g | Fat: 18g | Sucre: 4g
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