Carrot and Cucumber Sushi Rolls Recipe

This Carrot and Cucumber Sushi Rolls Recipe is a refreshing and healthy snack option that is easy to prepare. Perfect for a light meal or as an appetizer, these sushi rolls combine the crunch of fresh vegetables with the subtle flavors of sushi rice.

The recipe is simple and requires minimal ingredients, making it a great choice for a quick snack or a fun cooking activity with family and friends.

Easy Carrot and Cucumber Sushi Rolls

These sushi rolls feature thinly sliced carrots and cucumbers wrapped in seasoned sushi rice and nori. The recipe takes about 30 minutes from start to finish and serves 2-4 people, making it a perfect snack recipe for gatherings or meal prep.

Ingredients

1 cup sushi rice
1 1/4 cups water
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
4 sheets nori (seaweed)
1 medium carrot, julienned
1 medium cucumber, julienned
Soy sauce for dipping
Pickled ginger and wasabi (optional)

Instructions

Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit covered for 10 minutes.
Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, allowing it to cool to room temperature.
Assemble the Rolls: Place a sheet of nori on a bamboo sushi mat or a clean surface. Wet your hands to prevent sticking, then spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
Add Fillings: Lay a few strips of carrot and cucumber horizontally across the center of the rice-covered nori.
Roll the Sushi: Starting from the bottom, carefully roll the sushi away from you, using the mat to help keep it tight. Seal the edge with a little water.
Slice and Serve: Use a sharp knife to slice the roll into bite-sized pieces. Serve with soy sauce, pickled ginger, and wasabi if desired.