Ingredients

1 cup sushi rice or short-grain rice

2 cups water

2 tbsp rice vinegar

1 tsp sugar (optional)

½ tsp salt

4–5 nori sheets (seaweed)

1 cucumber (cut into thin strips)

1 carrot (julienned)

1 avocado (sliced)

Optional: tofu strips, bell peppers, sesame seeds

Soy sauce or tamari for serving

Method

Rinse rice thoroughly until water runs clear.

Cook rice with water and let it cool slightly.

Mix rice vinegar, sugar, and salt; fold into warm rice.

Place a nori sheet on a bamboo mat, shiny side down.

Spread an even layer of rice over the nori.

Arrange vegetables and optional fillings in a line.

Roll tightly using the mat, sealing edges with water.

Slice into bite-sized pieces with a sharp knife.

Serve with soy sauce.

Benefits

Rich in fiber, vitamins, and antioxidants from vegetables

Low in saturated fat and supports heart health

Provides steady energy from complex carbohydrates

Who Can Eat It

Vegetarians and vegans

Adults and children above 5 years

Individuals looking for light, nutrient-dense meals

Ideal For

Healthy lunch or dinner option

Low-calorie meal for weight management

Clean eating or plant-based diets

Best Time to Consume

Lunch or early dinner

Light evening meal