Sushi-san Recipe

Sushi Preparation

1. 1

   Prepare the Sushi Rice

   Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Place the rinsed rice and 2.5 cups of water in a rice cooker or pot. Cook according to the manufacturer's instructions or bring to a boil, then reduce heat and simmer for 18-20 minutes until the water is absorbed. Remove from heat and let it sit, covered, for an additional 10 minutes.

2. 2

   Season the Rice

   In a small bowl, combine the rice vinegar, sugar, and salt. Heat in the microwave or on the stove just until the sugar dissolves. Once the rice has rested, transfer it to a large bowl and pour the vinegar mixture over it. Gently fold the rice with a spatula to combine and cool to room temperature.

3. 3

   Prepare the Vegetables

   While the rice cools, wash and peel the cucumber and carrot. Cut the cucumber into thin strips, the carrot into julienne strips, and slice the avocado into thin wedges.

4. 4

   Assemble the Sushi Rolls

   Place a sheet of nori on a bamboo sushi mat or a clean surface. Wet your hands to prevent sticking and grab a handful of sushi rice. Spread the rice evenly over the nori, leaving a 1-inch border at the top. Lay down the cucumber, carrot, and avocado in a line across the center of the rice.

5. 5

   Roll the Sushi

   Using the mat, tightly roll the sushi away from you, pressing firmly to ensure a tight roll. When you reach the border of the nori, wet it with a little water to seal the roll. Continue rolling until fully sealed.

6. 6

   Slice and Serve

   Using a sharp knife, slice the sushi rolls into 6-8 pieces. Serve with soy sauce, wasabi, and pickled ginger on the side.