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Ingredients
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Avo-Kyu Roll
Vegi-Ten Roll
Method
Avo-Kyu Roll
- 1
Prepare Sushi Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook the rice according to your rice cooker’s instructions or in a pot with 1.2 cups of water. Once cooked, let it cool slightly.
- 2
Season the Rice
In a small bowl, mix together 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved. Gently fold this mixture into the warm sushi rice and allow it to cool to room temperature.
- 3
- 4
Assemble the Roll
Place a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands with water to prevent sticking, then spread an even layer of sushi rice over the nori, leaving about 1 inch at the top edge. Lay out the avocado and cucumber strips horizontally across the rice.
- 5
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure. Roll until the edge of the nori seals the roll. Use a sharp knife to slice the roll into 6-8 pieces.
Vegi-Ten Roll
- 6
Prepare Sushi Rice
Prepare another cup of sushi rice as described above, and let it cool.
- 7
Prepare Tempura Vegetables
Deep-fry or air-fry assorted tempura vegetables until crispy. Drain on paper towels and let them cool slightly.
- 8
Assemble the Roll
Place a second nori sheet on the bamboo mat. Spread an even layer of prepared sushi rice over the nori, leaving about 1 inch at the top edge. Arrange the tempura vegetables horizontally across the rice.
- 9
Roll the Sushi
Using the bamboo mat, roll the sushi away from you, applying slight pressure. Roll until the edge of the nori seals the roll. Slice into 6-8 pieces.
- 10
Serve
Serve both rolls with soy sauce, sesame seeds, and wasabi on the side.