Sushi without fish

Ingredients

2 cups cooked sushi rice

2 nori sheets, roasted

2 medium carrots, sliced in strips

1 large avocado, sliced

½ medium cucumber, sliced in thin strips

black sesame seeds to sprinkle

soy sauce, wasabi, ginger, to serve

2.5 tbsp rice vinegar

2 tsp sugar

½ tsp salt

Method

First make the sushi rice and let it cool down. You would need to cook 1 cup of raw rice which would yield around 2 cups of cooked rice.

Once the rice is cooked, add vinegar, salt and sugar, mix well and then let it cool down before using in the rolls.

Take a nori sheet and place it over a bamboo mat (makisu). Then place around ¾ of the cooked and cooled rice on top of the nori sheet.

Wet your fingers frequently when doing so as the rice is sticky. Spread it all over the nori while leaving 2.5cm on one side.

Then place sliced cucumber, carrot and avocado in the centre. You don't want the vegetables to be super thick so slice them thinly.

Tuck your fingers and roll the sheet using the bamboo mat until it covers the filling. This first roll is most important since this determines how firm the roll will turn out. So roll tightly here.

Once the mat is over the filling, use your fingers to press down on the mat.

Now remove the mat from top of the nori, and then roll the nori sheet until the end to seal it.

If you want, you can further press the ‘log' by rolling it in the bamboo mat to shape it better.

Using a sharp knife, now cut the log into slices. Slightly dip the knife in water and wipe with a wet cloth before slicing each time. Similarly, make more rolls until the rice and filling is used up.

Sprinkle some black sesame seeds and serve these vegan sushi rolls with soy sauce, wasabi and thinly sliced ginger!