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Avocado, Cucumber & Zucchini Sushi

Vegan Sushi
Credit Photo toElla Olsson

Yields : 4 rolls or 32 pieces Serving size: 4 pieces

Ingredients:

  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 1/ 3 cup red wine vinegar
  • 3 cups short grain white rice, cooked
  • 1/ 4 cup sesame seeds
  • 1/ 2 cucumber, cut into long strips
  • 1/ 2 avocado, sliced thinly
  • 1/ 2 green bell pepper, cut into long strips
  • 1/ 2 zucchini, cut into long strips
  • 1 teaspoon lemon juice

Instructions:

  • In a bowl, combine sugar, salt and red wine vinegar.
  • Mix well.
  • Place cooked rice in a bowl.
  • Pour mixture over the rice.
  • Stir to coat evenly.
  • Spread rice on a parchment paper and let cool.
  • Sprinkle sesame seeds on top of your sushi mat.
  • Spread rice evenly on the sushi mat.
  • Line cucumber, avocado, bell pepper and zucchini on the bottom part of the rice.
  • Roll the mat and press to compact.
  • Repeat with the remaining ingredients to make four rolls.
  • Slice each roll into eight pieces.

Nutritional Content per Serving:

  • Calories: 65
  • Fat: 4.8g
  • Carbs: 4.9g
  • Protein: 1.4g
  • Fiber: 1.7g
  • Sodium: 295mg

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