Begin boiling your rice according to package instructions.
Meanwhile, slice carrot, cucumber and red bell pepper into very thin strips (0.5 x 1 cm thick). Wash and dry pea shoots.
In a small pot add in rice vinegar and raise heat to medium high. Add in sugar and salt, stir until dissolved. Once you reach a boil, remove off heat. Pour over cooked rice and mix well.
Then lay a piece of nori with the rough side facing up. Add rice and spread it out in the middle section of the nori sheet, leaving the edges (about 1 inch) empty.
Place your cut veggies near the front (closest to you) on top of the rice.
Now begin to roll. Roll your sushi tightly.
Once you reach the end, add a bit of water to the end to seal your roll.
Using a wet knife cut into your maki roll to create 8 pieces.
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