# What You 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
→ Base and Seasonings
06 - 8 sheets nori (roasted seaweed)
07 - 2 cups cooked sushi rice, optional
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon toasted sesame seeds
10 - Soy sauce or tamari for dipping
11 - Pickled ginger and wasabi for serving, optional
# Directions:
01 - If using sushi rice, combine cooked rice with rice vinegar and allow to cool to room temperature.
02 - Position a sheet of nori shiny side down on a bamboo sushi rolling mat or clean kitchen towel.
03 - Spread a thin layer of rice (if using) over the lower third of the nori sheet, leaving a 0.75-inch border at the top edge.
04 - Place cucumber, avocado, mixed sprouts, carrot, and bell pepper in a single line across the rice base. Sprinkle with toasted sesame seeds.
05 - Using the sushi mat, tightly roll the nori over the fillings, gently pressing to seal the top edge with a small amount of water if necessary.
06 - Repeat the filling and rolling process with remaining nori sheets and ingredients to create 8 total rolls.
07 - Using a sharp knife dampened with water, cut each roll into bite-sized pieces approximately 0.75 inches wide.
08 - Arrange roll pieces on serving platter and accompany with soy sauce or tamari, pickled ginger, and wasabi as desired.
