Veggie Sushi Rolls with Spicy Mayo

Sushi has a rich history that dates back centuries, originating in Southeast Asia as a method of preserving fish in fermented rice. The term "sushi" itself refers to the vinegared rice that is a staple of this iconic dish. Over time, the practice evolved significantly, especially as it traveled to Japan, where it became a culinary art form. By the Edo period (1603-1868), sushi transformed into the quick, hand-held varieties we recognize today, particularly nigiri and rolls, which are often served with fresh fish and various toppings.

Dive into the vibrant world of sushi with our Spicy Veggie Sushi Rolls recipe! Perfect for both beginners and experienced cooks, this dish features a delicious blend of fresh vegetables and creamy spicy mayo that will tantalize your taste buds. Discover the rich history of sushi and learn how to create the perfect rolls at home. With easy step-by-step instructions, you'll impress your friends and family with this delightful culinary adventure. Enjoy the art of sushi-making and customize your rolls for a unique twist!

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Ingredients

1 ½ cups sushi rice

2 cups water

3 tablespoons rice vinegar

1 tablespoon sugar

½ teaspoon salt

4 sheets nori (seaweed)

1 medium cucumber, julienned

1 medium carrot, julienned

1 ripe avocado, sliced

½ red bell pepper, thinly sliced

½ cup sprouts (like alfalfa or radish)

Sesame seeds, for garnish

For Spicy Mayo:

½ cup mayonnaise

2 tablespoons sriracha sauce

1 teaspoon lime juice

Pinch of salt

Instructions

Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine rice and water and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let sit covered for an additional 10 minutes.

Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice using a wooden spoon or rice paddle. Spread the rice evenly on a baking sheet to cool to room temperature.

Make Spicy Mayo: In a separate bowl, whisk together the mayonnaise, sriracha, lime juice, and pinch of salt until smooth. Adjust the sriracha to taste for desired spiciness.

Prepare the Rolls: Lay one sheet of nori on a bamboo sushi rolling mat, shiny side down. Wet your hands to prevent sticking and spread about ¾ cup of sushi rice evenly across the nori, leaving a 1-inch border at the top.

Add the Fillings: Lay a few pieces of cucumber, carrot, avocado, red bell pepper, and sprouts across the center of the rice. Drizzle a little of the spicy mayo over the fillings.

Roll It Up: Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Wet the top edge of the nori with water to seal the roll.

Cut the Rolls: Using a very sharp, wet knife, slice the rolled sushi into 6-8 pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.

Garnish and Serve: Sprinkle sesame seeds on top of your sushi rolls and serve immediately with extra spicy mayo on the side for dipping.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings