- 2
- Average
- 15 mins
- 20 mins
- 15 mins
- Budget Friendly
Ingredients
- 2 cups short grain or medium grain rice
- 1/4 cup rice vinegar
- 1 tsp. salt
- 1 package roasted seaweed sheets
- 2 carrots
- 1 cucumber
- 1 avocado
- 1 spring onion
- soy sauce (for dipping)
- wasabi sauce (for garnish)
- materials:
- large mixing bowl
- cooking pot for preparing rice
- rolling mat (bamboo sushi mat)
- cutting board
- small bowl
- sharp, non-serrated knife
Preparation
Step 1
Cook two cups of rice in the cooking pot by bringing four cups of water to a boil and stir periodically. Once all the water has been absorbed by the rice, transfer rice to a large mixing bowl and place into refrigerator to cool, for approximately 15 minutes.
Step 2
To make the rice sticky, mix rice vinegar and salt in a small bowl and pour the mixture over rice in a large mixing bowl. Make sure to mix rice/vinegar mixture evenly with rice in the bowl.
Step 3
To prepare the sushi fillers, first clean and peel the carrots and cucumber. Slice carrots and cucumber length-ways to create long narrow strips about 6 inches in length.
Step 4
Remove avocado from skin, remove pit, & slice into narrow strips length-ways. Cut green onion evenly about 6 inches in length.
Step 5
Load the sushi roll by first placing a seaweed sheet on the sushi roller, shiny side down. Spread sticky rice evenly across the seaweed sheet.
Step 6
Leave one inch tab of seaweed exposed (with no rice) along the far edge. Place a carrot strip, cucumber strip, green onion, and avocado across the rice bed.
Step 7
Lightly dab the exposed tab of seaweed sheet with wet finger. This will act as a "glue" to hold the wrap together. Using the sushi mat roller, begin rolling the sushi from the near edge using firm, even pressure.
Step 8
Keep rolling until the sushi roller can be folded into the sushi itself. Allow the sushi roller to separate from the seaweed sheet.
Step 9
Finish rolling the sushi forward until the seaweed sheet adheres to itself on the moistened tab at the far edge. Using a non-serrated knife, begin cutting the sushi into one inch slices.
Step 10
Finally garnish each piece with a bit of wasabi. Serve with a small dish of soy sauce for dipping the sushi in. Enjoy!