Kritika Handa
Collect sushi rice, nori sheets, fresh vegetables, avocado, and optional vegan protein like tofu or tempeh.
Rinse 1 cup of sushi rice until the water runs clear, then cook according to package instructions. Let it cool.
Slice your choice of vegetables (like cucumber, bell peppers, carrots, and radishes) into thin strips for easy rolling.
If using, marinate tofu or tempeh in soy sauce, then bake or pan-fry until golden and firm. Let cool.
Place a nori sheet shiny side down on a bamboo mat. Spread a layer of sushi rice evenly, leaving space at the top.
Arrange your chopped vegetables and vegan protein across the center of the rice-covered nori.
Carefully roll the sushi away from you, using the mat to guide it. Slice with a sharp knife into bite-sized pieces.