sushi rolls

Ingredients

• 1 cup sushi rice
• 2 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 sheets nori seaweed
• 1/2 avocado, sliced
• 1/2 cucumber, peeled, seeded, and cut into thin strips
• 1/4 cup sesame seeds
• Wasabi (optional)
• Soy sauce (for serving)

Instructions

1. Prepare the Rice: Rinse the sushi rice under cold water until the water runs clear. In a saucepan, combine the rice and water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the water is absorbed. Remove from heat and gently fold in rice vinegar, sugar, and salt until well combined.
2. Cool the Rice: Spread the rice thinly on a bamboo mat or clean surface. Allow to cool to room temperature.
3. Assemble the Rolls: Place a sheet of nori on a bamboo rolling mat. Spread about 1/2 cup of rice evenly over the nori, leaving a 1-inch strip at the top uncovered. Sprinkle with sesame seeds.
4. Add Fillings: Arrange slices of avocado and cucumber strips horizontally across the rice.
5. Roll the Sushi: Using the bamboo mat, lift the edge of the mat closest to you and roll the sushi tightly over the fillings. Dampen the uncovered nori strip with water to seal the roll.
6. Slice and Serve: Using a sharp, wet knife, slice the rolls into 6-8 pieces. Serve with wasabi and soy sauce.

Notes

• Use short-grain sushi rice for best results.
• Keep the rice covered with a damp cloth while rolling to prevent it from drying out.
• To prevent sticking, use a bamboo sushi rolling mat.
• For easier rolling, chill the nori sheets for 15-20 minutes before using.
• Store leftover sushi rolls in an airtight container in the refrigerator for up to 24 hours. Slice just before serving to maintain freshness.