Hi dear Steemians 😁,

This time I would like to show you how to make veggie sushi rolls. 👌I really like them because they taste incredibly good 😋 and they are very simple and quick to make.
The cool thing is that you can get the ingredients in almost any bigger supermarket. You will need however some equipment such as a bamboo sushi mat that might not be readily available at every supermarket.

👉But before starting with the recipe, let me briefly tell you how I came up with this idea. 😎

I was inspired with this idea four days ago, when I attended the first Steemit-Vegan Meetup in Vienna! 🎉 (Feel free to read our Meetup report and to support the organization of the Viennese vegan meetups with a nice comment, or if you feel generous, even with an upvote 👍 😉 ).

The meetup took place in an Asian restaurant 🍱 🍚 🥢 (called Xu's Cooking), and I opted for the all-you-can eat buffet.
👉Guess what: They had delicious avocado sushi rolls! haha. They were so good, I couldn't stop refilling my plates with these mouth-watering 👄💦 delicacies. 😂

Here is a photo 📷 I made for you. As you can see, this is a special type of rolled suhsi (called Ura Maki, 裏巻き) where the rice is on the outside and the nori inside.

This was so delicious that I convinced some friends to meet and make some veggie maki rolls at home 🏠. However, we decided to make the more traditional Hoso maki (細巻き) where the rice is inside and the nori on the outside. For our variant we only used a half sheet of nori instead of a full sheet for each veggie roll. We also decided to not only use avocado🥑, but also cucumber🥒, carrots🥕, bell peppers and tofu for the filling.

So, let me first tell you what equipment you will need:

Equipment

bamboo sushi mat (Makisu)
bowl 🥣
cooking pot 🍲
sharp knife 🍴
spoon 🥄
scissors ✂️

Here are the ingredients you need or the rice and the fillings, and some condiments.

Sushi rice and cover 🍚 🍙

4 sheets of nori (dry seaweed)
250 g sushi rice (sticky so-called "glutinous" white rice)
5 tbsp rice vinegar
1 tbsp sugar
1 tbsp salt
1 tsp tumeric (optional)
water

Sushi filling 🥒🥕🥑

1 carrot
1 bell pepper
1 avocado
1 cucumber
1 small block of tofu

Condiments

1 small bottle soy sauce
2 tbsp Wasabi paste (to taste)
2 tbsp sesame seeds (for decoration)

Step-by-step Procedure

Rinse the glutinous rice under running cold water 💧 for about 2 minutes until no more starch leaks out of it. Don't underestimate the importance of this first step!
Place the rice gently in a cooking pot, and add water (you will need a little bit more water than rice - the ratio should be about 1.2:1). Be careful not to put too much water into the pot, otherwise the rice will be too squashy. That's not what we want!
Cook the rice on high heat and stir continiously until the water comes to a boil.
When it boils, reduce the heat to minimum and cover the pot with the lid. Let it simmer for about 8 minutes.
After that, check whether there is any water left in the pot. When all the water is gone, the rice is done and we can proceed further. Otherwise let the pot covered with the lid on minimum heat until the water is gone. Depending on the rice, it might take another 10 minutes.
Once the water is gone, turn off the heat and put the rice in your bowl. From now on, be very carful not to mash the rice.
Add the rice vinegar, sugar and salt. (You can also add turmeric in order to give it a yellow color. If you want both white and yellow rice, divide it into two portions. Add turmeric only to one of the portions). Stir well but gently and set it aside to let it cool down.
After it has cooled down, take one of the nori sheets and cut it into two halves. The easiest way is to cut it with scissors. ✂️
Now put one of the resulting nori leaves on a bamboo mat.
Put a big spoon of rice on the lower end of the nori sheet. Use your hands to spread the rice gently and evenly upwards until the middle of the nori sheet, leaving completely free the upper half.
Cut the peeled and pitted vegetables and the tofu into thin strips and arrange a few different slices across the center of the rice layer - it should be a continuous line from right to left.
And now lift the bamboo mat and use it to roll over the stripes once and press down.
Unroll and roll again towards the black end of the nori sheet to make a long roll to bring the sushi into its final shape. Moistening the nori sheet with a little bit of water may help seal it more easily.
Cut the big roll into about 6-7 slices with a sharp knife.
Continue with the remaining nori sheets, rice and filling. If you like, you can decorate by topping it with sesame seeds.
Serve cut side up, together with soy sauce and wasabi.