By Chef
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice cook better.
In a medium saucepan, combine the rinsed rice with 1 1/2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and cover the saucepan with a lid. Let it simmer for 20 minutes or until all the water has been absorbed.
While the rice is cooking, prepare the sushi vinegar by mixing the rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is cooked, remove it from heat and let it sit for 10 minutes. Then transfer it to a large bowl and gently fold in the sushi vinegar mixture. Allow the rice to cool to room temperature.
While the rice is cooling, prepare the vegetables: julienne the cucumber, carrot, and avocado into thin strips.
Place a bamboo sushi mat on a clean surface and lay a sheet of seaweed (nori) shiny side down on the mat.
Wet your hands with water to prevent the rice from sticking, then take about 1/4 of the rice (approximately 1/4 cup) and evenly spread it over the nori, leaving a 1-inch border at the top edge.
Place a few strips of cucumber, carrot, and avocado along the center of the rice-covered nori.
Starting from the bottom, use the bamboo mat to gently lift the edge of the mat while tucking in the filling to roll the sushi tightly. Keep rolling until you reach the top edge of the nori.
Moisten the top edge of the nori with a little water to seal the roll. Repeat the process with the remaining ingredients to make more rolls.
Once rolled, use a sharp knife to slice each sushi roll into 6 to 8 pieces. Wipe the knife with a damp cloth between cuts to keep the edges clean.
Sprinkle sesame seeds over the sushi rolls for garnish and serve with soy sauce on the side for dipping.
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By Chef
This recipe is ready in 40 minutes and features sushi rice, seaweed sheets, cucumber and other delicious ingredients. Contains 250 calories total.
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice cook better.
In a medium saucepan, combine the rinsed rice with 1 1/2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and cover the saucepan with a lid. Let it simmer for 20 minutes or until all the water has been absorbed.
While the rice is cooking, prepare the sushi vinegar by mixing the rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is cooked, remove it from heat and let it sit for 10 minutes. Then transfer it to a large bowl and gently fold in the sushi vinegar mixture. Allow the rice to cool to room temperature.
While the rice is cooling, prepare the vegetables: julienne the cucumber, carrot, and avocado into thin strips.
Place a bamboo sushi mat on a clean surface and lay a sheet of seaweed (nori) shiny side down on the mat.
Wet your hands with water to prevent the rice from sticking, then take about 1/4 of the rice (approximately 1/4 cup) and evenly spread it over the nori, leaving a 1-inch border at the top edge.
Place a few strips of cucumber, carrot, and avocado along the center of the rice-covered nori.
Starting from the bottom, use the bamboo mat to gently lift the edge of the mat while tucking in the filling to roll the sushi tightly. Keep rolling until you reach the top edge of the nori.
Moisten the top edge of the nori with a little water to seal the roll. Repeat the process with the remaining ingredients to make more rolls.
Once rolled, use a sharp knife to slice each sushi roll into 6 to 8 pieces. Wipe the knife with a damp cloth between cuts to keep the edges clean.
Sprinkle sesame seeds over the sushi rolls for garnish and serve with soy sauce on the side for dipping.
Calories per Serving: 250
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