Indian Spiced Paneer & Vegetable Sushi Rolls

Wash the rice thoroughly until water runs clear. Cook rice with 2 cups of water in a rice cooker or pot. Once cooked, let it rest for 10 minutes.

In a small bowl, combine rice vinegar, sugar, and 1 tsp salt. Heat gently until sugar and salt dissolve. Stir in turmeric powder. Gently fold this mixture into the warm cooked rice, ensuring not to mash the grains. Spread the rice on a tray to cool completely.

Heat oil in a pan. Add ginger-garlic paste and chopped green chili, sauté for 30 seconds. Add paneer strips and cook until lightly golden. Stir in cumin powder, coriander powder, and chaat masala. Cook for 1-2 minutes, then remove from heat and let cool.

Lay a nori sheet on a bamboo sushi rolling mat. Dip your hands in water to prevent sticking, then spread a thin, even layer of the seasoned rice over about two-thirds of the nori, leaving a 1-inch border at the top.

Along the bottom edge of the rice, spread a thin line of mint chutney. Arrange a few strips of spiced paneer, red and yellow bell peppers, carrot, and cucumber.

Using the bamboo mat, carefully roll the nori sheet tightly from the bottom. Apply gentle, even pressure as you roll, sealing the top edge with a little water if needed.

Once rolled, gently remove from the mat. Using a sharp, damp knife, slice the roll into 6-8 pieces. Repeat for the remaining nori sheets and fillings.

Serve immediately with extra mint chutney or a side of yogurt dip.