Sushi

By: Heidi

- 1 cup sushi rice - 1 ¼ cups water - 2 tbsp rice vinegar - 1 tbsp sugar - ½ tsp salt - 1 pack nori sheets - 1 small cucumber, julienned - 1 small carrot, julienned - ½ avocado, sliced - 1 small red capsicum, julienned - 2 tbsp pickled radish or pickled ginger, thinly sliced - Kewpie mayonnaise - 1 tbsp toasted sesame seeds - Soy sauce and wasabi (for serving)

Fast and Fabulous Vegetarian Sushi Recipe with Kewpie Mayo and Sesame Seeds **Instructions:** 1. **Prepare the sushi rice:** - Rinse the sushi rice under cold water until the water runs clear. - Combine rice and water in a pot, bring to a boil, then cover and simmer on low for 15 minutes. - Let it sit off the heat for 10 minutes, then transfer to a large bowl. - Mix rice vinegar, sugar, and salt in a small bowl, then gently fold into the rice. Let it cool to room temperature. 2. **Assemble the sushi rolls:** - Place a nori sheet shiny side down on a bamboo mat or clean surface. - Spread a thin, even layer of sushi rice over the nori, leaving a 2 cm border at the top edge. - Arrange cucumber, carrot, avocado, and pickled radish (and capsicum if using) horizontally about 3 cm from the bottom edge. 3. **Roll the sushi:** - Use the mat to roll the sushi tightly from the bottom edge to the top. Seal the roll by lightly wetting the top border with water. 4. **Slice and garnish:** - Cut the roll into 6-8 even pieces with a sharp, damp knife. - Drizzle Kewpie mayonnaise on top of each piece and sprinkle with toasted sesame seeds. 5. **Serve and enjoy:** - Arrange on a platter with soy sauce, wasabi, and extra pickled ginger on the side.