With crunchy vegetables and creamy avocado wrapped in seasoned sushi rice, this vegan sushi recipe has a great mix of tastes and textures. The homemade pickled ginger gives the sushi a tangy kick that goes well with it.
Ingredients: 2 cups sushi rice. 4 nori seaweed sheets. 1 cucumber, julienned. 1 carrot, julienned. 1 avocado, sliced. 1/4 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. 1 cup water. 1/2 cup white vinegar. 1 tablespoon sugar. 1 tablespoon salt. 1 tablespoon fresh ginger, thinly sliced.
Instructions: Cook sushi rice according to package instructions. In a small saucepan, heat rice vinegar, sugar, salt, and water until sugar and salt dissolve. Let it cool. Spread cooked rice onto nori sheets, leaving a small border at the top. Arrange cucumber, carrot, and avocado along the center of the rice. Roll tightly, sealing the edge with water. Slice the rolls into bite-sized pieces. For pickled ginger, thinly slice fresh ginger and place in a jar. In a saucepan, combine white vinegar, sugar, and salt. Bring to a boil and pour over ginger slices. Let the pickled ginger cool before sealing the jar. Serve sushi with pickled ginger and soy sauce.