# What You'll 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
→ Rolling 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
10 - Soy sauce or tamari for dipping
11 - Pickled ginger for serving (optional)
12 - Wasabi for serving (optional)
# Method:
01 - If using sushi rice, combine cooked rice with rice vinegar in a bowl. Mix thoroughly and allow to cool completely to room temperature before assembling rolls.
02 - Place nori sheet shiny side down on bamboo sushi mat or clean kitchen towel. Ensure workspace is dry and ready for assembly.
03 - Using wet hands, spread thin layer of rice over lower third of nori sheet, leaving 3/4-inch border at top edge. Rice layer should be even and not too thick.
04 - Arrange julienned cucumber, carrot, and bell pepper in horizontal line across rice. Top with avocado slices and sprouts. Sprinkle toasted sesame seeds evenly over vegetables.
05 - Lift bamboo mat edge and roll forward tightly over fillings. Apply gentle pressure to create compact cylinder. Seal top edge with small amount of water if needed.
06 - Repeat process with remaining nori sheets and fillings to create 8 rolls total. Maintain consistent rolling technique for uniform shape.
07 - Using sharp knife dampened with water, slice each roll into 6-8 bite-sized pieces. Clean knife between cuts for clean edges.
08 - Arrange nori rolls on serving platter. Accompany with small bowls of soy sauce or tamari, pickled ginger, and wasabi for individual dipping.
