Vegan sushi rolls with avocado and pepper

Ingredients

• 150 gSushi rice
• 20 mlRice vinegar
• 8 gSugar (2 tsp)
• 9 gNori sheets (3 piece)
• 70 gAvocado (½ piece)
• 80 gCucumber
• 60 gPeppers
• 5 gSesame seeds (1 tsp)
• 20 gSoy sauce
• Salt, wasabi, pickled ginger

How to make it

1. Wash the rice until the water runs clear, let it swell for 30 minutes, cook it with 190 ml of water for 12 minutes and let it stand for 10.
2. Warm the vinegar, sugar and salt, fold it through the hot rice and cool it to just warm.
3. Cut the avocado, cucumber and pepper into finger-thick strips.
4. Nori onto the bamboo mat, rice spread thinly with wet hands, two centimetres clear at the top.
5. Filling in a line across the lower third, roll it tightly with the mat, wet the edge and press it down.
6. Cut into eight pieces with a wet knife, sesame over the top, serve with soy sauce.

One tip

A lettuce leaf or a strip of spring onion in the roll gives the bite that the fish would have.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.