Vegetable Rolls
Description
Suitable for both holidays and everyday meals. 1. First, rinse the rice. Wash it until the water runs clear. Then cover the rice with water in a 2:1 ratio (2 cups water to 1 cup rice). Bring the water to a boil, cover with a lid, and cook for 20 minutes. In that time the water should evaporate, and you only need to let the rice cool. 2. Now prepare the vegetables for our sushi. Dice them all into roughly ½ cm cubes. Try to cut them so the cubes are more or less the same size. 3. Final stage — rolling the sushi. Place a nori sheet on the mat, spread the rice evenly over it, then carefully place the prepared filling along one edge. Start rolling the nori using the mat, slowly and carefully, until the rice is used up. 4. Leave the rolled rolls for 10 minutes so they hold together better. Then trim the nori at the edges and cut the remaining roll into 6 pieces. The rolls are ready! P.S. You can also mix a little rice vinegar with water in a separate container. Before spreading the rice on the nori sheets, you can lightly dip your hands in this mixture and moisten the nori. That way the rolls will stick together better.