Easy Vegan Sushi

Rinse the rice in a sieve until the water runs clear, then tip it into a saucepan and add 450ml of water.
Bring it to the boil, then simmer gently for 10 minutes covered with a lid.
Turn off the heat and leave it to stand for 30 minutes, without removing the lid.
When the rice has completely cooled, tip in 3 tablespoon rice vinegar, 2 tablespoon sugar and 1 teaspoon salt and mix thoroughly with a fork until fully combined.

Roasted Peppers:
- Preheat the oven to 180ºC / 350ºF / Gas Mark 4. Remove the seeds from the red and yellow peppers, and place skin side up on a baking tray. Rub or spray with a little oil, and roast for 25 minutes until soft.
- Remove from the oven and set aside to cool. You can peel off the papery skin if you wish, or leave it in tact.
- Alternatively you can cook them in an air fryer for 12 minutes at 180ºC.
Pickled Carrot:
- Peel and trim the ends of the carrot, then cut it into very fine matchsticks, either by hand or using a julienne slicer or peeler.
- Place into a shallow bowl or tupperware container.
- Mix together 3 tablespoon rice vinegar, 1 teaspoon sugar and ½ teaspoon salt. Pour this over the carrot and mix to combine, then pour over a little warm water until the carrots are just covered.
- Chill in the fridge until needed.
Tenderstem Broccoli:
- Boil for 3-4 minutes until just tender, or steam in the microwave for 2 minutes on full power.
Cucumber:
- Slice the cucumber into quarters, then slice off the seeds. Cut each quarter into thin strips.
Avocado:
- Remove the skin from the avocado and slice.

Lay a sheet of nori on the bamboo rolling mat.
Spoon rice onto the nori, and use the back of a wet spoon to spread it to the edges of the nori sheet, leaving about a centimetre at each end to allow it to stick together when rolled.
Place your choice of fillings in a line on the rice (see photos or video above).
Use a wet finger to slightly dampen the edges of the nori sheet, then roll it up tightly, (moving the bamboo mat out of the way as you go, so it isn't trapped inside!). Squeeze the bamboo mat as you go to make the roll as tight and neat as possible.
Fill a tall glass with water, and dip your sharpest knife into it - you will need to wet it again every time you cut through the roll, to stop the rice sticking to it as you cut. Trim the ends off the roll, then slice the roll into 6 equal slices.

Lay a sheet of cling film on the bamboo rolling mat, followed by a sheet of nori.
Spoon rice onto the nori, and use the back of a wet spoon to spread it to the edges of the nori sheet.
Sprinkle 1 tablespoon sesame seeds and 1 tablespoon black sesame seeds over the rice, and press them down. Flip over the nori so that the rice is now face down.
Lay your chosen fillings in a line across the nori, (see photos or video above).
Roll everything up tightly, (moving the cling film and bamboo mat out of the way as you go, so they aren't trapped inside!). Squeeze the bamboo mat as you go to make the roll as tight and neat as possible.
Use your sharp, wet knife to trim the ends off the roll, then slice the roll into 6equal slices.

Cut six equal-sized rectangles from the roasted peppers, (save the offcuts for hummus sandwiches... yum!). Turn them skin-side down, then lay a slice of sushi ginger on each one.
Take a dessertspoon full of rice, wet your hands, and squeeze and shape it into roughly the same shape as a pepper slice. Mould the rice onto the pepper slice with your hands.
Cut strips of nori about half a centimetre wide, then dampen each one with a wet finger, and wrap one around each pepper and rice mound.

Cut a sheet of nori in half with a pair of scissors.
Spread a fairly thin layer of rice over most of the nori sheet, leaving a centimetre to spare at the top.
Place a thin line of one filling over the rice (see photos or video above). Don't be tempted to over-fill these, or they will be too big to roll up!
Use a wet finger to slightly dampen the edges of the nori sheet, then roll it up tightly, (moving the bamboo mat out of the way as you go, so it isn't trapped inside!). Squeeze the bamboo mat as you go to make the roll as tight and neat as possible.
Use your sharp, wet knife to trim the ends off the roll, then slice the roll into 6 equal slices.

Serve the sushi with a dipping bowl of tamari or soy sauce and some pickled ginger.