Easy Vegan Sushi Rolls for Beginners

Cook Sushi Rice

1. Place the rice into a mixing bowl and cover with cold water. Clean the rice in the water with your hand, 2-3 times or until the water is clear. After the rice is rinsed, let the rice drain in a colander or strainer for 5-10 minutes.
2. Cook the sushi rice according to package directions on the stovetop. If cooking in instant pot, pour in cold water for cooking and the rinsed & drained rice. Ensure all the rice is fully submerged in the water. Pressure cook for 5 minutes at HIGH pressure. Allow for a natural pressure release for five minutes before releasing steam manually.
3. While the rice cooks, mix the vinegar, sugar, and salt in a bowl until blended. Gently heat in microwave or in a pan on stovetop, if needed.Note: Do not bring sushi vinegar to a boil. Mix it well and make sure that the sugar and salt get dissolved in the vinegar mixture.
4. Transfer the rice to a large container or a bowl and gently spread out the rice with a rice paddle. Slowly & evenly pour the sushi vinegar over the rice. Gently mix the rice with the rice paddle.
5. Sushi rice is ready, keep it covered with a kitchen towel to prevent it from drying till the sushi rice is cooled to room temperature.

Cutting Veggies

1. All the veggies should be finely sliced, so that they are not hard or crunchy in your roll. It will improve eatability for your roll.Veggies like cucumber I don't bother to peel the skin off from it - Just cut it into thin slices. You can take out the seeds part of it as well totally on your preference.

Making Avocado Cucumber Mango Roll

1. Once all the ingredients are sliced and ready. Let's start assembling the sushi by placing the nori sheet on bamboo mat. Place the shiny side of the nori sheet facing down.
2. Spread 2/3 cup of rice on the nori sheet. Wet you hands with water - it will prevent the rice to get sticky. Spread it evenly over the nori sheet, leaving 1 inch border at the top. Sprinkle some sesame seeds on the rice.
3. Now layer the filling - Add the veggies in a line at the bottom of the sheet. Secure the veggies with you fingers while you begin to roll the nori sheet. Slowly start rolling the roll making sure it's tight enough.
4. Transfer the roll to a cutting board and cut it into 7 sushi pieces. Sprinkle some sesame seeds.
5. Repeat the same method for other nori sheets.
6. Serve it with pickled ginger and soy sauce mixed with wasabi for dipping. Add wasabi as per you spice level and mix it.