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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil the rice and add the rice vinegar. Let cool for a few hours.
Cut the avocado, sun dried tomatoes, mango, and cucumber into thin strips.
Toast the sesame seeds on a dry pan until fragrant.
Wrap the bamboo mat with plastic wrap.
Lay a nori leaf on the mat. Oil your hands lightly to prevent sticking. Take a ball of rice and distribute it gently on the nori, leaving 1 inch at the top.
Lay the filling ingredients in a line at the bottom of the rice.
Lift the mat's edge closest to you and start rolling away, pressing gently to keep it tight.
Use a bit of water to seal the edge of the nori.
Slice the roll into pieces with a sharp knife.
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Use a sharp knife to slice the sushi rolls to prevent squashing.
If the rice is too sticky, wet your hands with a bit of water.
Can I use brown rice instead of white rice?
Yes, but the texture will be different. Brown rice is less sticky.
How do I store leftover sushi?
Wrap it tightly in plastic wrap and store in the refrigerator for up to 24 hours.
Can I add other vegetables?
Absolutely, feel free to add any vegetables you like.
