Spicy Veggie Sushi Rolls with Mung Bean Sprouts
These colourful sushi rolls are full of crunch and flavour. A fun, hands-on recipe that’s perfect for sharing.
Ingredients
How to make it
- Prepare the rice:– inse the sushi rice until the water runs clear– cook according to the packet instruction– mix rice vinegar, sugar, and salt in a small bowl– stir until dissolved, then gently fold into the cooked rice– let cool to room temperature.
- Prepare the vegetables:– thinly slice the carrot, cucumber, and radish into strips.
- Make the spicy mayo:– mix mayonnaise with sesame oil and soy sauce until smooth– taste and adjust to your liking.
- Assemble the rolls:– place a sheet of nori (shiny side down) on a bamboo mat– with damp hands, spread a thin layer of rice over the nori, leaving 2–3 cm at the top edge clear– arrange the carrot, cucumber, radish, and mung bean sprouts across the centre– drizzle with spicy mayo.
- Roll the sushi:– roll up tightly using the bamboo mat– wet the top edge with a little water to seal the roll.
- Cut and serve:– slice each roll into 6–8 pieces using a sharp knife– wipe the knife with a damp cloth between cuts– garnish with toasted sesame seeds, if using.
- Enjoy– serve with soy sauce, pickled ginger, and extra spicy mayo for dipping.
