Nori Rolls with Vegetables (Printable Version)

Fresh seaweed rolls with crisp vegetables, creamy avocado, and crunchy sprouts. Ready in 20 minutes.

# What You Need:

→ 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 for heartier rolls)
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon toasted sesame seeds
10 - Soy sauce or tamari for dipping
11 - Pickled ginger and wasabi for serving (optional)

# How To Make:

01 - If using sushi rice, combine cooked rice with rice vinegar and allow to cool to room temperature.
02 - Place a sheet of nori with shiny side down on a bamboo sushi mat or clean kitchen towel.
03 - Spread a thin layer of rice over the lower third of the nori, leaving a 3/4 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 water if needed.
06 - Repeat the filling and rolling process with remaining ingredients to create 8 rolls total.
07 - Slice each roll into bite-sized pieces using a sharp knife dampened with water.
08 - Serve immediately with soy sauce or tamari, pickled ginger, and wasabi as desired.

# Expert Suggestions:

01 -
  • You can have restaurant-quality rolls ready in under 20 minutes without any special skills or equipment beyond what's probably in your kitchen drawer.
  • It's the rare recipe that feels indulgent, nourishing, and totally plant-based all at once, so you never feel guilty reaching for seconds.
02 -
  • Wet your knife between every single cut, not just occasionally—this one habit transformed my rolls from ragged to restaurant-ready.
  • Don't be tempted to overfill; a moderate amount of vegetables stays put and actually tastes better than a bursting, chaotic roll.
03 -
  • Buy pre-made sushi rice from the grocery store if you want to skip the rice-cooking step; it's already seasoned and ready to use.
  • If nori is too thick or brittle, it came from a humid environment or old stock—look for thinner, more flexible sheets that roll without cracking.
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