Kimberly Flanagan​​​​​

Veggie Sushi



🍣 2 1/2 cups white rice
🍣 1/2 cup edamame
🍣 1 carrot, shredded
🍣 1 bell pepper, sliced
🍣 1/2 cup corn
🍣 1 avocado
🍣 1/2 cup sweet potato, sliced (I       recommend the pre sliced             strips from Trader Joes
🍣 1 zucchini, sliced
🍣 4 nori sheets (optional)

Rice Cooking Directions:
🍽 Add rice to instant pot with 3 3/4 cup water. Set manual for 4 minutes. Let natural release for 15 minutes. Remove pot and lay kitchen towel over top and place in refridgerator for 30 minutes. Should still be warm.

🍽 Please use the veggies that appeal to you!
🍽 Press rice firmly onto each side of sushi bazooka
🍽 Add veggies of choice into center of rice on each side
🍽 Close & seal bazooka
🍽 Be sure sushi is firmly compacted into bazooka
🍽 Push out sushi roll and wrap in nori sheet if using
🍽 Slice your rolls!

Note: Use a wet sharp knife between each slice 

Special Tools

Recipe Video​​
Come see this "Sushi Bazooka" in action! It works!!