Cut vegetables into matchstick lengths
Spread rice to create a thin bed on 2 thirds of the sheet.
Add chopped vegetables to bottom third of the sheet.
Wet your fingers using a bowl of water and moisten the top third of the nori sheet.
Using the mat roll the sheet all the way to the end.
Place finished sushi join down on a plate while preparing the other sushi sheets. Refrigerate to help bind the rice if needed.
Cut sushi into segments and serve with a bowl of soy sauce to dip.
- 1 Carrot
- 1 avocado
- 1 cucumber
- 1 packet of Nori sheets
- 1 rolling mat
- 1 small bowl of cooked rice