- 1 cup sushi rice (boiled)
- 2 nori sheets
- ½ cucumber, ½ carrot, ½ bell pepper – cut into thin strips
- 1 tbsp rice vinegar, ½ tsp sugar, pinch of salt
- Soy sauce, pickled ginger, wasabi for serving
- Mix the cooked rice with vinegar, sugar, and salt while still warm. Let it cool slightly.
- Place a nori sheet on a bamboo mat and spread rice evenly, leaving a small gap at the top edge.
- Arrange the veggie strips horizontally at the center.
- Roll the sushi tightly using gentle pressure.
- Slice into equal bite-sized rolls with a sharp knife.
- Serve with soy sauce, pickled ginger, and a touch of wasabi.
