YOUR SOLIN GENERATED RECIPE
Fresh Rainbow Veggie Sushi Rolls
Delight in these vibrant, fresh veggie sushi rolls bursting with color and flavor. Tender sushi rice, marinated tofu, and crisp edamame mingle with fresh avocado, cucumber, carrot, and red bell pepper, all wrapped in a delicate nori sheet to create a balanced and satisfying meal that's as pleasing to the eye as it is to the palate.
INGREDIENTS
½ cup cooked sushi rice (approx. 100g)
200g firm tofu
½ cup shelled edamame (approx. 80g)
¼ avocado (approx. 50g)
¼ cucumber (approx. 30g)
¼ carrot (approx. 20g)
¼ red bell pepper (approx. 25g)
1 nori sheet
PREPARATION
Press the tofu gently with paper towels to remove excess moisture, then cut into thin strips or small matchsticks.
In a small bowl, combine the cooked sushi rice with a splash of rice vinegar if desired, stirring gently to coat.
Julienne the cucumber, carrot, and red bell pepper into thin strips. Slice the avocado into strips right before assembly to prevent browning.
Lay a bamboo sushi rolling mat on a flat surface. Place the nori sheet shiny side down on the mat.
Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch uncovered at the top edge.
Arrange tofu strips, edamame, avocado, cucumber, carrot, and red bell pepper in a line across the bottom third of the rice-covered nori.
Carefully roll the sushi away from you using the bamboo mat to apply gentle pressure, then continue rolling until a tight cylinder forms.
Slice the roll into 6-8 bite-size pieces using a sharp knife that’s been dampened to prevent sticking.
Serve immediately, optionally with a drizzle of low-sodium soy sauce or a wedge of lemon for added zest.