Bite-sized sushi rolls with veggies, nori, sesame, and festive flair. Perfect for bright gatherings and sharing.
# What You'll Need:
→ Sushi Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon sugar
05 - 1/2 teaspoon salt
→ Fillings
06 - 1/2 small red bell pepper, julienned
07 - 1/2 small yellow bell pepper, julienned
08 - 1/2 small cucumber, julienned
09 - 1 small carrot, peeled and julienned
10 - 1/2 ripe avocado, sliced
11 - 2 tablespoons pickled ginger, chopped
12 - 2 tablespoons cream cheese or vegan cream cheese (optional)
→ Assembly
13 - 6 sheets nori (seaweed)
14 - 1 tablespoon black sesame seeds
15 - 1 tablespoon white sesame seeds
16 - Soy sauce or tamari, for serving
17 - Wasabi and extra pickled ginger, for serving (optional)
# Step-by-Step Guide:
01 - Rinse sushi rice thoroughly under cold running water until the water is clear. Combine rice and water in a small saucepan, bring to a boil, then cover and simmer over low heat for 10 minutes. Remove from heat and keep covered for an additional 10 minutes.
02 - In a mixing bowl, whisk together rice vinegar, sugar, and salt. Gently fold this mixture into the warm rice using a spatula. Allow rice to cool to room temperature before assembly.
03 - Place a sheet of nori, shiny side down, onto a bamboo sushi rolling mat. Wet hands with clean water to prevent rice sticking.
04 - Using damp hands, evenly spread a thin layer of seasoned rice over the nori, leaving a 1-inch border at the top edge. Sprinkle a blend of black and white sesame seeds across the rice.
05 - Lay a colorful assortment of prepared fillings—bell peppers, cucumber, carrot, avocado, pickled ginger, and cream cheese—across the bottom third of the rice.
06 - Using the bamboo mat, roll the sushi sheet tightly from the bottom edge, sealing with a small amount of water if needed.
07 - Cut each roll into four pieces using a sharp, damp knife for precise portions.
08 - Arrange sushi rolls attractively on a festive serving platter. Offer soy sauce or tamari, wasabi, and additional pickled ginger on the side.
