Nori Rolls with Vegetables (Printer-friendly)

Fresh seaweed rolls with cucumber, avocado, and crisp vegetables ready in 20 minutes.

# Ingredient List:

→ Vegetables

01 - 1 medium cucumber, julienned
02 - 1 ripe avocado, sliced
03 - 1 cup mixed sprouts (alfalfa, radish, or broccoli)
04 - 1 medium carrot, julienned
05 - 1 small red bell pepper, julienned

→ Assembly Components

06 - 8 sheets nori (roasted seaweed)
07 - 2 cups cooked sushi rice, optional
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon toasted sesame seeds
10 - Soy sauce or tamari, for dipping
11 - Pickled ginger and wasabi, for serving (optional)

# Directions:

01 - If using sushi rice, combine cooked rice with rice vinegar and allow to cool to room temperature.
02 - Place nori sheet shiny side down on a bamboo sushi mat or clean kitchen towel.
03 - Spread thin layer of rice over lower third of nori, leaving 0.75 inch border at top edge.
04 - Position cucumber, avocado, sprouts, carrot, and bell pepper in a single line across rice. Sprinkle with sesame seeds.
05 - Using mat, roll nori tightly over fillings, pressing gently to seal top edge with water if necessary.
06 - Repeat rolling procedure with remaining ingredients to produce 8 rolls total.
07 - Slice each roll into bite-sized pieces using sharp knife dampened with water.
08 - Plate immediately and serve with soy sauce or tamari, pickled ginger, and wasabi.

# Expert Tips:

01 -
  • Zero cooking required, which means you can make these on the busiest weeknights without any real effort.
  • Every vegetable stays exactly as crisp as you want it, with no soggy surprises hiding inside.
  • The whole process takes about twenty minutes from start to eating, no waiting around hungry.
02 -
  • Wet your knife between every cut or the nori will drag and tear—it's tempting to skip this small step, but it genuinely changes everything about how the rolls look and feel.
  • Avocado browns fast, so slice it right before rolling, and if you're making rolls for later, keep a piece of plastic wrap pressed directly against the exposed avocado to slow oxidation.
03 -
  • Buy your nori from a store where it actually gets restocked regularly, because old nori becomes brittle and bitter instead of having that clean seaweed flavor.
  • Room temperature is your friend here—cold rice doesn't spread easily, and warm vegetables can make the nori soggy, so everything should be cool but not chilled.
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