# Components:
→ Sushi Rice
01 - 1 cup sushi rice
02 - 1 1/4 cups water
03 - 2 tablespoons rice vinegar
04 - 1 tablespoon granulated sugar
05 - 1/2 teaspoon salt
→ Fillings
06 - 1/2 small red bell pepper, julienned
07 - 1/2 small yellow bell pepper, julienned
08 - 1/2 small cucumber, julienned
09 - 1 small carrot, peeled and julienned
10 - 1/2 ripe avocado, sliced
11 - 2 tablespoons pickled ginger, chopped
12 - 2 tablespoons cream cheese or vegan cream cheese (optional)
→ Assembly
13 - 6 sheets nori (seaweed)
14 - 1 tablespoon black sesame seeds
15 - 1 tablespoon white sesame seeds
16 - Soy sauce or tamari, for serving
17 - Wasabi and extra pickled ginger, for serving (optional)
# Directions:
01 - Rinse sushi rice thoroughly under cold water until the water turns clear. Combine rice with water in a small saucepan and bring to a boil. Cover and simmer gently over low heat for 10 minutes. Remove from heat and let rest, covered, for an additional 10 minutes.
02 - In a mixing bowl, whisk together rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the warm rice. Allow seasoned rice to cool to room temperature.
03 - Place a sheet of nori, shiny side down, onto a bamboo sushi rolling mat. Using damp hands, evenly spread a thin layer of rice over the nori, leaving a 1-inch border at the top edge.
04 - Sprinkle a blend of black and white sesame seeds over the rice surface for flavor and texture.
05 - Lay out an assortment of bell peppers, cucumber, carrot, avocado, chopped pickled ginger, and cream cheese (if desired) across the bottom third of the rice.
06 - Using the bamboo mat, roll the sushi tightly from the bottom up, maintaining pressure for a compact roll. Seal the edge with a small amount of water.
07 - With a sharp, damp knife, cut each roll into 4 even pieces to ensure clean slices.
08 - Arrange the sushi rolls on a decorative platter. Offer soy sauce or tamari, wasabi, and additional pickled ginger on the side.
