Ingredients:
- 2 nori (seaweed) sheets
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Assorted halal-friendly veggies (such as cucumber, avocado, carrot, bell pepper, lettuce)
- Soy sauce (make sure it’s halal-certified)
- Wasabi paste (optional)
- Pickled ginger (optional)
Instructions:
- Prepare Sushi Rice:
- Rinse sushi rice under cold water until the water runs clear.
- Combine rinsed rice and water in a rice cooker or pot. Cook according to the rice cooker’s instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is cooked and water is absorbed.
- In a small saucepan, heat rice vinegar, sugar, and salt over low heat until the sugar and salt dissolve. Remove from heat.
- Transfer cooked rice to a large bowl and gently fold in the vinegar mixture until well combined. Let the rice cool to room temperature.
- Prepare Veggies:
- Wash and peel (if necessary) your chosen vegetables.
- Cut vegetables into thin strips or julienne to fit the length of your nori sheets.
- Assemble Sushi Wrap:
- Place a nori sheet on a clean surface, shiny side down.
- Spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch of space at the top edge.
- Arrange the vegetable strips horizontally across the center of the rice.
- If desired, add a small amount of wasabi paste along with the vegetables for extra flavor.
- Carefully roll the nori sheet tightly around the filling, using a sushi mat or clean kitchen towel to help you roll it tightly.
- Seal the edge of the nori sheet by wetting it slightly with water. Repeat with the second nori sheet and remaining ingredients.
- Slice and Serve:
- Using a sharp knife, slice each roll into 6-8 bite-sized pieces.
- Serve the sushi wraps with soy sauce for dipping and pickled ginger on the side, if desired.
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Enjoy!!!
