Nori Rolls with Vegetables (Printer View)

Fresh DIY seaweed rolls with crisp vegetables, creamy avocado, and sprouts. A healthy Japanese-inspired snack ready in 20 minutes.

# Components:

→ 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, optional
12 - Wasabi, optional

# Method:

01 - If using sushi rice, combine the cooked rice with rice vinegar and allow to cool to room temperature.
02 - Place a sheet of nori shiny side down on a bamboo sushi mat or clean kitchen towel.
03 - Apply a thin layer of rice over the lower third of the nori, leaving a 0.75 inch border at the top.
04 - Arrange cucumber, avocado, sprouts, carrot, and bell pepper in a line across the rice. Sprinkle with sesame seeds.
05 - Using the mat, roll up the nori tightly over the fillings, pressing gently to seal at the top edge with a bit of water if needed.
06 - Repeat with remaining ingredients to make 8 rolls total.
07 - Slice each roll into bite-sized pieces using a sharp, damp knife. Serve immediately with soy sauce or tamari, pickled ginger, and wasabi if desired.

# Expert Advice:

01 -
  • You can have lunch ready faster than it takes to order delivery, and it actually tastes fresher.
  • Every vegetable stays crisp and bright, so you get real texture and flavor with every bite instead of mushy rice rolls.
  • Once you nail the rolling motion, you'll feel like a sushi chef in your own kitchen, which is surprisingly satisfying.
02 -
  • The top border of nori that you leave uncovered is essential—it's the only thing that lets you seal the roll shut, so don't cover it with rice or fillings.
  • A damp knife makes the difference between neat slices and squished rolls, and this small detail is what separates homemade rolls that look intentional from ones that look messy.
03 -
  • Buy your nori from a store where it sells quickly and gets restocked often, because old nori tastes papery instead of fresh and oceanic.
  • A damp cutting board under your bamboo mat keeps everything from sliding around, and this tiny thing makes rolling so much easier than it has any right to be.
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