# Ingredient List:
→ Sushi Rice
01 - 1 cup sushi rice (200 g)
02 - 1 ½ cups water (360 ml)
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - ½ tsp salt
→ Fillings
06 - 1 ripe avocado, sliced
07 - ½ large cucumber, julienned
08 - 1 small carrot, julienned (optional)
09 - 1 tbsp toasted sesame seeds (optional)
→ Assembly
10 - 4 sheets nori (seaweed)
→ For Serving
11 - Soy sauce or tamari (for gluten-free)
12 - Pickled ginger (optional)
13 - Wasabi (optional)
# How-To Steps:
01 - Rinse sushi rice under cold water until the water runs clear, then drain thoroughly.
02 - Combine rice and water in a saucepan, bring to boil, cover, reduce heat to low and simmer for 18–20 minutes until water is absorbed. Remove from heat and let stand covered for 10 minutes.
03 - Mix rice vinegar, sugar, and salt in a small bowl and gently fold into cooked rice. Allow rice to cool to room temperature.
04 - Place a sheet of nori shiny side down on a bamboo sushi mat lined with plastic wrap. With wet hands, evenly spread one quarter of the rice over the nori, leaving a 1-inch (2.5 cm) border at the top.
05 - Arrange avocado slices, julienned cucumber, and carrot sticks in a line along the bottom edge of the rice. Sprinkle sesame seeds if using.
06 - Using the mat, tightly roll the sushi away from you, pressing gently to form a compact roll. Moisten the top border with water to seal.
07 - With a sharp, damp knife, slice each roll into 6 to 8 bite-sized pieces.
08 - Serve with soy sauce or tamari, pickled ginger, and wasabi as desired.
