Vegetable Sushi Roll

Ingredients (2 servings)

Rice (cooked) 550 g
【A】 Vinegar 3 Tbsp
Sugar 2 tsp
Salt 1 tsp
Carrot (cut into thin strips) 80 g
Avocado (cut lengthwise into slices 1 cm wide) 1/2
Squeezed lemon juice
As needed
Cucumber (thickly cut into strips) 1
Seaweed sheet 1
S&B UMAMI TOPPING Crunchy Garlic with Chili oil Plenty
S&B Wasabi Paste Served on the side
Pickled ginger Served on the side


  1. Mix the ingredients of 【A】 well and add the mixture to the rice, making vinegared rice.
  2. Cut the carrot into thin strips. Cut the avocado in half, remove the pit from the avocado half that has the pit, cut the halves lengthwise into slices 1 cm wide, and squeeze lemon juice over them. Thickly cut the cucumber into strips.
  3. Spread a sushi rolling mat, overlay plastic wrap on the sushi rolling mat, and spread a layer of 【1】 over the plastic wrap, covering an area equal to the size of one seaweed sheet.
  4. Place a seaweed sheet sideways over the rice, then place 【2】 as the roll core, and roll.
  5. Top with plenty of S&B UMAMI TOPPING Crunchy Garlic with Chili oil.
    Serve with S&B Wasabi Paste and pickled ginger.