Ingredients:
**For the Sushi Rolls:**
– 1 cup sushi rice cooked
– 1 1/2 tablespoons rice vinegar
– 1 tablespoon panela sugar
– 1 teaspoon Himalayan pink salt
– 4-5 sheets of nori seaweed
– 1 avocado, thinly sliced
– 1 cucumber, julienned
– 1 carrot, julienned
– 1/2 cup red cabbage, finely shredded
– 1/2 cup cooked beets, finely shredded
– 1/2 cup plant-based cream cheese or mashed edamame (optional)
**For Topping/Garnish:**
– Shredded red cabbage
– Shredded beets
– Shredded carrots
– Microgreens (radish, sunflower, etc.)
– Black sesame seeds
**For Serving:**
– Soy sauce or tamari
– Pickled ginger
– Wasabi
– Green tea (optional)
Instructions:
- **Prepare the Sushi Rice:**
– Rinse the sushi rice under cold water until the water runs clear.
– Cook the rice according to the package instructions.
– In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked rice and let it cool to room temperature.
- **Prepare the Vegetables:**
– Thinly slice the avocado.
– Julienne the cucumber and carrot.
– Finely shred the red cabbage and beets.
- **Assemble the Sushi Rolls:**
– Place a sheet of nori on a bamboo sushi mat (or a clean kitchen towel).
– Spread an even layer of sushi rice over the nori, leaving about 1 inch at the top edge free of rice.
– Lay a few slices of avocado, cucumber, and carrot along the bottom edge of the nori.
– Optionally, add a thin layer of plant-based cream cheese or mashed edamame.
- **Roll the Sushi:**
– Using the bamboo mat (or kitchen towel), carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Wet the top edge of the nori to seal the roll.
– Repeat with remaining nori sheets and fillings.
- **Slice the Sushi Rolls:**
– Using a sharp knife, cut each roll into 8 pieces.
- **Garnish the Sushi:**
– Top each sushi piece with shredded red cabbage, shredded beets, and shredded carrots.
– Garnish with microgreens and a sprinkle of black sesame seeds.
- **Serve:**
– Arrange the sushi rolls on a plate.
– Serve with soy sauce or tamari, pickled ginger, and wasabi.
– Enjoy with a side of green tea if desired.
Tips and Variations:
– **Veggie Variations:** Feel free to experiment with other vegetables such as bell peppers, sprouts, or shiitake mushrooms.
– **Rice Alternatives:** For a different twist, you can use quinoa or cauliflower rice instead of sushi rice.
– **Cream Cheese Substitutes:** If using plant-based cream cheese, options like Kite Hill or Tofutti work well. Alternatively, use mashed avocado or hummus.
This plant-based sushi roll recipe captures the vibrant colors and flavors shown in the image, creating a delicious and healthy meal. Enjoy your homemade sushi rolls!