Rainbow Veggie Sushi Rolls

Start by preparing all your vegetables by washing and slicing them into thin strips. Lay a bamboo sushi mat on a clean surface and place a sheet of nori on top, shiny side down.

Spread a thin layer of sushi rice evenly over the nori, leaving about an inch at the top edge. Arrange the sliced vegetables in a colorful line across the center of the rice.

Drizzle a little soy sauce over the vegetables for added flavor. Carefully lift the edge of the bamboo mat closest to you and start rolling the sushi away from you, applying gentle pressure to keep it tight.

Continue rolling until you reach the edge of the nori, then wet the top edge with a little water to seal the roll.

Use a sharp knife to slice the roll into bite-sized pieces, wiping the knife with a damp cloth between cuts for clean edges.

Arrange the sushi rolls on a platter and serve with additional soy sauce and wasabi on the side.