Simple Veggie Sushi

First, prepare the sushi rice.

In a pot or rice cooker, add the uncooked rice. Rinse with water and quickly drain. Repeat this process at least three or four times, or until the water runs clear when you mix the rice with water.

Add 540 ml of water and cook in the rice cooker or pot. If available, add a piece of kombu (dried kelp) and let the rice soak for 20-30 minutes.

If using a rice cooker, turn it on and let it cook. If cooking on a stovetop, cover the pot with a lid. Once the water begins to boil, reduce the heat to low and let it cook for 13-15 minutes.

Once the rice is cooked, let it sit for at least 10-15 minutes to cool and firm up. Then, transfer the rice to a large, shallow bowl and spread it evenly to cool faster. While the rice is still hot, drizzle the sushi vinegar over it.

If needed, use a manual or electric fan to help cool the rice. As it cools, slice through the rice mixture at a 45-degree angle to separate any clumps, gently flipping between slices. Continue this process until the rice is almost at room temperature.

Avoid stirring the rice in a circular motion or pressing it down, as this can make it mushy. Cover the bowl with a damp towel and set it aside.

Now, prepare the fillings.

Marinate the bell peppers, celery sticks, and carrot sticks with soy sauce, roasted sesame oil, and cumin.

Sauté the vegetables in a saucepan for 3-4 minutes, then set them aside. Alternatively, roast them in the oven at 180°C (356°F) for 20 minutes.

Now, form the sushi rolls.

Prepare all remaining vegetables and fruits, arranging them on plates around your workspace.

Place a sheet of nori on top of a sushi mat.

Wet your hands with water and measure 1/2 cup (about 90g) of sushi rice.

Place the sushi rice at one edge of the nori. Using one hand, spread the rice evenly, leaving a 1-inch space on the opposite end.

For an optional flavor boost, spread a thin layer of peanut butter over the rice. If you prefer a spicy kick, add some wasabi powder or paste.

Neatly arrange the vegetables and fruits near the edge of the nori. Holding the filling in place with your fingers, roll the sushi mat over, letting it land on the rice, and continue rolling tightly. Before removing the mat, firmly press to ensure the roll is secure.

Lightly dampen the edge of the nori to help it seal the roll.

To cut the sushi, wet your knife with a damp towel before slicing. Use a push-then-pull motion with the knife for clean cuts.

Arrange the sushi on a plate and serve with wasabi, soy sauce, and pickled ginger.