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Ingredients
1 h 10 m servings 385 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Nutrition
- Calories:
- 385 kcal
-
- 19%
- Fat:
- 8.6 g
-
- 13%
- Carbs:
- 69.7g
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- 22%
- Protein:
- 7.5 g
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- 15%
- Cholesterol:
- 0 mg
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- 0%
- Sodium:
- 590 mg
-
- 24%
Based on a 2,000 calorie diet
See full nutritionNutritional Information
1 Serving
Servings Per Recipe:
Amount Per Serving
Servings Per Recipe:
Amount Per Serving
- * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
- (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Directions
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- Place rice and water in a saucepan over high heat, bring to a boil, and reduce heat to very low. Cover with a tight-fitting lid and simmer rice until water is absorbed, about 15 minutes. Remove rice from heat and allow to stand covered for 10 minutes.
- Mix red wine vinegar, sugar, and salt in a bowl until sugar has dissolved. Fluff rice with a fork and transfer into a large bowl; pour vinegar mixture into the rice and stir to coat rice. Spread rice out onto a large piece of parchment paper and fan the rice until cool. Cover rice with damp paper towels.
- Sprinkle avocado slices with lemon juice in a bowl.
- Spread a thin layer of sesame seeds onto a sushi mat. Pick up about half a cup of cooled rice and place onto sushi mat in an even layer. Place 1/4 of the cucumber, avocado slices, bell pepper, and zucchini in a line down the middle of the rice.
- Pick up the edge of the sushi mat, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with remaining ingredients to made 4 rolls. Place rolls on a serving plate, slice into 6 or 8 pieces per roll, and cover with damp paper towels until serving time.
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Reviews
Read all reviews 3Most helpful
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Newest
8/3/2016
I wasn't at all very impressed with this sushi. The vinegar was just too much just to make a simple roll. If anyone makes this, I'm sure you only need about 1/6 of a cup, because the rice was st...