2¼ cups sushi rice
3 cups water
¾ tbsp rice vinegar
2½ tbsp organic white sugar
pinch of salt
3 nori sheets
*follow the package directions for cooking the sushi rice; the amount of water required may vary based on the specific brand or type of rice you are using.
Veggie Filling
1 large steamed carrot, sliced into thick strips (¼ inch wide)
1 cucumber, sliced into thick strips (¼ inch wide)
1 avocado, sliced into thick strips (¼ inch wide)
3 scallions (green onions), halved lengthwise
*feel free to customize your maki rolls using any vegetables of your choice.
1. Rinse sushi rice in a sieve until water runs clear. Cook rice in a large saucepan following package directions. Transfer cooked rice to a large mixing bowl.
2. Combine rice vinegar, sugar, and salt in a separate bowl. Pour the vinegar mixture over the rice, gently mixing for even distribution. Push rice towards the edges of the bowl to expedite cooling. Allow rice to cool until comfortable to handle.
3. Place a nori sheet, glossy side down, on a bamboo sushi mat. Using a wet spoon and hand, spread sushi rice over more than 3/4 of the nori sheet (maintain 1/4 to 1/2 inch thickness), ensuring the edge not covered is the edge furthest from you. Arrange vegetable strips below the center of the rice.
4. Use the bamboo mat to tightly roll the maki, lifting the mat as the edge goes into the rice. Place the rolled sushi with the folded edge down on a plate for about 5 minutes to allow the moisture to seal the roll.
5. While the first roll is resting, repeat the process to prepare the remaining two rolls.
6. With a sharp, wet knife, cut the rolls into 1-inch pieces.
7. Serve immediately or refrigerate briefly before serving.
8. Serve the maki rolls with vegan spicy mayo or soy sauce for dipping. Enjoy your homemade maki rolls!