Name: Vegetable Sushi Roll
Prep time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 350 g cauliflower; 1 pc avocado; 1 tablespoon apple cider vinegar; 30 g sesame seeds; sea salt; 4 pcs nori; 1 pc avocado; 1 pc cucumber; 1 pc carrot; 1 pc red bell pepper; 1 handful cress sprouts; 60 ml soy sauce

Step by step process

Preparation

1
Start this vegetable sushi roll by prepping the vegetables: clean the cucumber, deseed the pepper, peel the carrot, and cut everything into thin strips.

Cooking

2
Place a sheet of nori shiny side down on a board and prepare a bowl of water to moisten your fingers.
TIP:
When working with sticky ingredients like sushi rice or wet dough, moisten your fingers with water. This helps prevent sticking to your hands and makes the work easier.
3
Spread a thin, even layer of cauliflower rice, leaving about 2 cm clear at the top.
4
Arrange the cucumber, carrot, pepper strips, avocado slices, and a handful of sprouts along the bottom third.
5
Start rolling tightly from the bottom edge, pressing as you go, moisten the end slightly and seal carefully.
TIP:
When rolling sushi, press firmly to make the roll compact, and moisten the edge of the rice with water or a little vinegar to ensure better adhesion and a tight seal, so the roll maintains its shape when slicing and serving.
6
Roll the remaining three sheets of nori with the rest of the filling in the same way.

Serving

7
Slice the rolls into 6-8 pieces with a sharp, damp knife, wiping the knife between cuts.
TIP:
Use a very sharp knife moistened with clean water. Before each cut, lightly wipe it with a damp cloth to prevent the rice from sticking and to keep the sushi rolls compact and visually appealing.
8
Sprinkle the pieces with the remaining sesame seeds and serve with soy sauce for dipping.