Ingredients
- 4 nori seaweed sheets
- 2 cups cooked sushi rice
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 avocado, sliced
- 1/4 cup pickled ginger
- 1/4 cup soy sauce (gluten-free)
- 1 tablespoon sesame seeds
Instructions
- Place a nori sheet on a bamboo sushi mat.
- Spread a thin layer of sushi rice over the nori, leaving a small border at the top.
- Arrange the julienned cucumber, carrot, and avocado slices in the center of the rice.
- Add a small amount of pickled ginger and sprinkle with sesame seeds.
- Roll the sushi tightly using the bamboo mat, sealing the edge with a little water.
- Cut the sushi roll into 6-8 pieces using a sharp knife.
- Repeat with the remaining ingredients.
- Serve with gluten-free soy sauce for dipping.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 0 minutes
- Total time:
- 15 minutes
- Cooking method
- No-Cook
Nutritional facts per 1 serving
- Calories
- 150
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 2g
Supplies
Bamboo sushi mat Sharp knife
Tools
Cutting board Bowl of water
Serving suggestions
Serve the sushi rolls with a side of miso soup and a green salad for a complete meal.
Tips & tricks
For best results, use a sharp knife to cut the sushi rolls and wet the blade between cuts to prevent sticking.
Cost
$10