Vegetable Sushi

Although it looks complicated, sushi is simple and inexpensive to make, requiring nothing more than the ingredients, a flexible bamboo sushi mat, and a sharp knife. Dry sheets of nori seaweed are sold in the Asian aisle of most supermarkets. Sushi rice, sometimes called sticky rice, should also be there. If you don’t see it, ask.

Serves: 6Hands-on: 30 minutesTotal: 50 minutesDifficulty: Medium

Serves: 6


  • 2 cups sushi rice
  • 3 cups water
  • 1 medium carrot
  • 1 medium cucumber
  • 2 Tbsp. unflavored rice vinegar
  • 5 sheets unflavored nori


  • Place the rice and water into a saucepan and bring to a boil over high heat. Once boiling, reduce heat to low and simmer, covered, 20 minutes.
  • While rice is cooking, peel the carrot and cucumber. Remove the cucumber seeds by halving lengthwise, then gently scraping seeds out with a spoon. Slice the carrot and cucumber into thin matchsticks or strips and set aside.
  • When the rice is done, remove from heat. Add the rice vinegar and mix well.
  • Take out a sheet of nori. One side should be shinier than the other; place the shiny side down on the bamboo mat. Spread a thin layer of rice (roughly ¼" thick) over top, leaving a 1" bare lip near you and about 2" bare on the far edge.
  • Place a strip of carrots and/or cucumber on top of the rice, about 2 to 3" from the bare edge closest to you. Lightly wet the bare edges, then carefully roll the nori away from you, pressing firmly to seal. Continue rolling to the far edge, then roll back and forth to seal completely.
  • Using a very sharp knife, slice the roll into 7 equal segments, dipping the knife into water and cleaning the blade off between cuts to prevent sticking.
  • Serve sushi immediately or cover and refrigerate until serving.