When you learn how easy and inexpensive it is to make your own sushi rolls, you’ll never pick up another store-bought sushi platter for a party again. We’ve kept these rolls simple and small for party serving and eating ease. Serve with gluten-free tamari, pickled ginger, wasabi, and extra sauce.
- 1 cup sushi rice, rinsed and drained 3 to 5 times
- 3 Tbs. unseasoned rice vinegar
- 2 tsp. sugar
- 1 tsp. salt
- 1 cup vegan mayonnaise
- 3 to 4 Tbs. sriracha hot sauce, or to taste
- 5 sheets nori
- 1/2 cup grated radishes
- 1 avocado, peeled and cut into 1/2-inch-thick lengths
- 5 green tops from green onions
1 To make Rice: Bring rinsed rice and 1 cup water to a boil in large saucepan. Cover, and simmer 15 minutes, or until all liquid is absorbed. Let stand, covered, 5 minutes, then transfer to bowl.
2 Meanwhile, stir together vinegar, sugar, and salt in small bowl.
3 Transfer rice to large bowl, and stir in vinegar mixture. Cool.
4 To make Sauce: Stir ingredients together in bowl; set aside.
5 To make Rolls: Place 1 nori sheet on work surface or sushi mat. Spread half of nori sheet closest to you with ½ cup Rice. Spread 1 tsp. Sauce in center of Rice. Top with 1 Tbs. grated radishes, then a line of avocado; finish with 1 green-onion top, making sure each filling goes all the way to sides of nori sheet.
6 Roll nori sheet away from you to enclose filling and make small roll. Dampen far edge with water, then roll to seal. Repeat with remaining ingredients. Cut each roll into 8 sushi pieces with sharp knife.
- Calories: 43
- Carbohydrate Content: 4 g
- Fat Content: 3 g
- Fiber Content: 0.5 g
- Protein Content: 0.5 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 85 mg
- Sugar Content: 0.5 g