Serves 30 pieces
Prep Time: 30 minutes
Cook Time: 2 minutes plus rice cooking time
You’ll need a bamboo sushi rolling mat (or use your hands and roll as tightly as you can).
1 cup brown short grain rice, cooked
1 cup white sushi rice, cooked
Seasoned rice wine vinegar
1 teaspoon vegetable oil
1 egg, lightly beaten with a pinch of sugar if desired
Toasted sesame seeds (optional)
1 small carrot, peeled and cut into long, narrow strips
1 cucumber, peeled, seeded part removed, flesh cut into long, narrow strips
1 scallion, trimmed and cut into long, narrow strips
½ avocado, cut into thin slices
½ red bell pepper, cored and cut into long, narrow strips
5 sheets nori, toasted briefly over a flame
Soy sauce, for serving
1. Combine the brown and white rice while hot and season with the seasoned rice vinegar to taste. Let cool slightly.
2. In a small, nonstick skillet, heat the oil over medium heat. Pour in the egg and cook until set. Flip and cook until firm. Transfer to a board and cut into long, narrow strips. Arrange the slivered vegetables and egg on your board so they are ready to use.
3. To make a sushi roll, lay a sheet of nori horizontally at the bottom edge of your sushi rolling mat. Spread rice on the lower two-thirds of the nori. Use wet hands to press the rice evenly to the sides and bottom edge of the nori. If desired, sprinkle the rice with sesame seeds. Lay the desired fillings in a horizontal line about 2 inches from the lower edge of the nori.
4. Using the sushi rolling mat, bring the bottom edge of the nori up over the filling. Continue to roll the sushi away from you, lifting the end of the mat and pressing the nori to form a tight roll.
5. Cut the roll cross-wise into 1-inch-wide pieces. Repeat the process with each sheet of nori. Serve the sushi with soy sauce for dipping.
Find out more about this recipe on Mom Appetit's blog.