Vegan Spicy Teriyaki Veggie Sushi

Instructions

1. 1

   Rinse the sushi rice under cold water until the water runs clear.

2. 2

   Combine the rinsed rice and

3. 3

   5 cups of water in a rice cooker or a pot. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed.

4. 4

   In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat, stirring until the sugar and salt are dissolved. Remove from heat and let cool.

5. 5

   Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

6. 6

   In a small bowl, mix the teriyaki sauce and sriracha. Set aside.

7. 7

   Prepare the avocado by slicing it thinly. Julienne the cucumber and carrot.

8. 8

   Place a sheet of nori on a bamboo sushi mat, shiny side down.

9. 9

   Wet your hands with water to prevent sticking, then spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.

10. 10

    Arrange a few slices of avocado, cucumber, and carrot in a line along the bottom edge of the rice.

11. 11

    Drizzle a small amount of the spicy teriyaki sauce over the vegetables.

12. 12

    Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Seal the edge with a little water.

13. 13

    Repeat with the remaining nori sheets and ingredients.

14. 14

    Using a sharp knife, slice each roll into 6-8 pieces. Serve with additional teriyaki sauce and sriracha if desired.