This Sushi recipe is an exciting variation of the traditional Japanese rice dish, made with cooked vinegared rice combined with various fresh vegetables and seaweed (Nori), giving you a tasty, nutritionally packed healthy snack that can be simple to prepare with practice. Serve along with other Asian dishes like Spicy Vegetable Noodles or Chili Paneer for a complete meal, and do not hesitate to play around with different veggies and fillings to invent special sushi bites! Clean them with hot water, and fill the sushi bamboo mat to roll away this elegant appetiser you may enjoy at home, tasting these flavours and textures of vegetarian sushi while discovering another world from Japanese cuisine! This is the perfect dish to share and enjoy whether for a dinner party, light breakfast, or lunch. This version is a fun spin on the traditional Japanese rice roll by adding more veggies and colour to it. It can be a full meal with other Asian dishes like spicy vegetable noodles and chilli paneer; remember to use any combinations of vegetables and fillings you have for unique rolls every time! Sushi rolling is an art, and with practice, sushi can be rolled at home using fresh ingredients to enjoy all of the flavours and textures in this veggie-filled version. It's a very nice light meal idea and great when you are in the company or at a party. It's really impressive, too. You can customize it to fit your taste palate and diet best, making it a diverse and pleasurable delicious experience.

• 1 cup rice
• 1 carrot
• 1 cucumber
• 1 avocado
• 1 tbsp sugar
• Salt

• Begin this Sushi recipe by preparing your vegetables.
• Thinly slice one carrot, a cucumber, and also an avocado.
• As soon as your vegetables are ready, season them with salt and mix well so that the salt integrates throughout.
• Once the vegetables are done, please remove them and keep them aside for now as you prepare your rice mixture.
• Mix the rice vinegar with some sugar as per your taste in a bowl. Once the sugar and vinegar have melted properly, add the cooked rice. Carefully mix the rice with the vinegar mixture until they are ready. This step is key to the process and provides a distinct flavour that sets sushi rice apart, with an element of sourness balanced by sweetness.
• The next step is to get sushi rolling. Start by spreading out one sheet of seaweed (nori) on a clean, flat surface, or if you have a bamboo sushi mat.
• Top the rice mixture over the nori sheet evenly and gently in one layer. Just make sure not to cover the edges of the seaweed with rice because you have to leave room on all sides so that your sushi roll will get sealed well. Place the rice uniformly so that you can manage to see some of the seaweed through it, yet thick enough so that your fillings stay in.
• After ensuring the rice is well disseminated, you should add in your vegetables. Place the carrot, cucumber, and avocado sticks in a line along one side of the seaweed and rice.
• Be careful not to fill it with too many vegetables, as it will be hard to roll/close up sushi.
• Rolling the veggies in a tidy line makes for an easier-to-roll sushi roll (with vegetables all surrounded by rice) that will hold together, and each piece will have even bits of delicious vegetables. Now, the rolling part sounds tough at first but is easy once you get it down.
• Take a rolling mat on the side where you put your vegetables and start to roll them tightly. The trick is to apply gentle but firm pressure as you roll so the sushi retains its shape without being too loose or tight. While you are rolling, use the bamboo mat or your hands to fold and compact layers of seaweed and rice into a cylindrical form.
• Gently press down once the sushi is fully rolled to keep it together and prevent unrolling when slicing.
• After you have your roll tightened up, use a sharp knife to cut the sushi in half.
• If you do try cutting them, ensure you use a very sharp knife, as they tend to squash when cut and thereby lose their shape.
• Gently rock the roll back and forth, slicing with only slight pressure.
• Slice each half of the roll into bite-sized pieces. The objective is to have the sushi sliced in a manner that every slice should be of the same thickness, usually 1/2 inch thick.
• If the rice sticks to the knife, dip it in water or wipe it with a wet cloth between cuts. Serve vegetarian sushi immediately after cutting.
• Carefully lay the sushi pieces on a plate and serve with some soy sauce for dipping.
• You can also add pickled ginger or some wasabi if you are looking for more flavour to complete your sushi experience.
• Serve as an appetiser or a side dish, even light if eaten in larger quantities by this recipe of sushi.