RECIPE by Deanna Smith
Veggie Sushi Rolls

Ready in 45-60 minutes

Serves 4-6 people


  • - Shredded carrots
  • -Shredded cucumber
  • -Sliced avocado
  • -4 cups cooked  brown or sushi rice
  • -4 tablespoons rice wine vinegar
  • -Six Nori sheets



  1. Mix the rice wine vinegar and cooled rice together.

  2. Spread about cup of the seasoned rice on a Nori sheet on top of a sushi mat leaving about ½  the far long edge free of rice. If you don’t have a sushi mat you can use cling wrap.

  3. Lay out the cucumber, carrots and avocado on the closer end of the sheet and roll up tightly.

  4. Cut into 8 pieces and serve with liquid amino’s, or soy sauce.


The rice is easier to spread out with wet hands so I keep a small bowl of water next to my work area. I also like the spice up the liquid aminos with a little sriracha :)

Using a mandolin to shred the carrots and cucumbers on the thin setting and the avocado on the thick setting makes prep a lot easier, just be sure to use a kevlar glove or some kind of protective device since the blade on the mandolin is extremely sharp.




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