Recipe: Colorful Veggie Sushi RollsDescription: Vibrant sushi rolls filled with avocado, cucumber, carrots, bell peppers, and purple cabbage, served with a tangy soy-ginger dipping sauce.Serves: 4 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 250 g sushi rice, 3 tablespoon rice vinegar, 1 tablespoon sugar, 0.5 teaspoon salt, 1 medium cucumber, 1 medium carrot, 1 medium bell pepper, 1 large avocado, 0.5 cup purple cabbage, 4 pieces nori sheet, 0.5 cup soy sauce, 1 tablespoon gingerInstructions: Rinse 250 g of sushi rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, let it cool slightly. In a small bowl, combine 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt. Mix until dissolved. Gently fold into the cooked rice and let it cool. Julienne 1 medium cucumber, 1 medium carrot, 1 medium yellow bell pepper, and 0.5 cup of purple cabbage. Slice 1 avocado into thin strips. Place a nori sheet on a bamboo sushi mat, shiny side down. Spread a thin layer of sushi rice over the nori, leaving a 2 cm edge at the top. Arrange a few strips of cucumber, carrot, bell pepper, avocado, and a small amount of purple cabbage across the center of the rice. Using the sushi mat, carefully roll the nori over the filling, pressing gently to shape the roll. Seal the edge with a little water. Repeat with remaining ingredients. Cut each roll into 6-8 pieces with a sharp knife. For the dipping sauce, mix 0.5 cup of soy sauce, 1 tablespoon of ginger (grated), and 1 tablespoon of rice vinegar in a small bowl. Serve with sushi rolls.Perfect for: Meal planning, weekly preparation, home cooking Tags: vegetarian, japanese, sushiThis Colorful Veggie Sushi Rolls recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 50 minutes. Great for weekly meal prep and family dinners.