My family has never really warmed to traditional sushi, so we created our own western spin. Truthfully the vegetables are fairly interchangeable, just go with what you like. Also it's easy to add nori (seaweed) if you enjoy it.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place rice and water in a saucepan over high heat, bring to a boil, and reduce heat to very low. Cover with a tight-fitting lid and simmer rice until water is absorbed, about 15 minutes. Remove rice from heat and allow to stand covered for 10 minutes.

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  • Mix red wine vinegar, sugar, and salt in a bowl until sugar has dissolved. Fluff rice with a fork and transfer into a large bowl; pour vinegar mixture into the rice and stir to coat rice. Spread rice out onto a large piece of parchment paper and fan the rice until cool. Cover rice with damp paper towels.

  • Sprinkle avocado slices with lemon juice in a bowl.

  • Spread a thin layer of sesame seeds onto a sushi mat. Pick up about half a cup of cooled rice and place onto sushi mat in an even layer. Place 1/4 of the cucumber, avocado slices, bell pepper, and zucchini in a line down the middle of the rice.

  • Pick up the edge of the sushi mat, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with remaining ingredients to made 4 rolls. Place rolls on a serving plate, slice into 6 or 8 pieces per roll, and cover with damp paper towels until serving time.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

385 calories; 7.5 g protein; 69.7 g carbohydrates; 0 mg cholesterol; 590.2 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/25/2013
What's not to like? Thanks for sharing!!! Read More
(9)

Most helpful critical review

Rating: 2 stars
08/03/2016
I wasn't at all very impressed with this sushi. The vinegar was just too much just to make a simple roll. If anyone makes this I'm sure you only need about 1/6 of a cup because the rice was straight up pink and vinegary. Left a very sour taste even with soy sauce. Read More
(2)
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/25/2013
What's not to like? Thanks for sharing!!! Read More
(9)
Rating: 2 stars
08/03/2016
I wasn't at all very impressed with this sushi. The vinegar was just too much just to make a simple roll. If anyone makes this I'm sure you only need about 1/6 of a cup because the rice was straight up pink and vinegary. Left a very sour taste even with soy sauce. Read More
(2)
Rating: 1 stars
07/26/2015
Epic fail. Do not use this recipe. All the vinegar will not allow the rice to stick and roll. Read More
(1)
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Rating: 3 stars
09/19/2017
I didn't care for the red wine vinegar in this. I ended up trying the recipe again using Chef John's recipe for sushi rice but followed the recipe for assembly. I ran out of nori so I used rice paper wrappers. I gave each sushi roll a tumble around black sesame seeds before cutting. The flavor changes considerably but the fun is still there. Read More