Cucumber & Avocado Sushi Rolls

Ingredients List

• 1 ¼ cups water

• 1 cup uncooked glutinous white rice (sushi rice)

• 3 tablespoons rice vinegar

• 1 pinch salt

• 4 sheets nori (dry seaweed)

• ½ medium cucumber, sliced into thin strips

• 1 medium avocado - peeled, pitted and sliced

Instructions

1. In a saucepan, combine rice and water, then bring to a boil. Once boiling, reduce the heat and cover. Let it simmer until the rice is tender and the water is absorbed, about 20 minutes. Remove from heat, stir in vinegar and salt, then set aside to cool for 5 minutes.

2. Place a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent the rice from sticking. Lay one sheet of nori on top. Spread a layer of rice evenly across the nori, leaving a small gap (about 1/2 inch) at the bottom. Arrange cucumber and avocado slices along the center of the rice. Carefully lift the bamboo mat and roll the sushi over the vegetables once, pressing gently. Unroll the mat, then roll it again towards the open end to form a long roll. If needed, seal the edge with a bit of water. Repeat the process for the remaining rolls.

3. With a sharp, damp knife, slice each roll into 6 pieces.

Pro Tip for the Recipe

Nutritional Information (per serving)