- 1 cup uncooked sushi rice (yields enough cooked rice for ~3 rolls, or 24 pieces)
- 1 1/4 cups water
- 1-3 tablespoons rice vinegar
- 1 teaspoon white sugar
- 1 teaspoon sesame oil (or canola oil, vegetable oil, etc.)
- 3 sheets nori (seaweed)
- 1/2 avocado, sliced into long thin strips
- 1/4-1/2 cup carrots, shredded
- 1/4-1/2 cup cucumber, sliced into long thin strips
- Soy sauce, to serve
- Wasabi, to serve
- Pickled ginger, to serve
Note: I really like an avocado, carrot, and cucumber roll, but you can also get creative! Mango? Pickled onion? Tofu?
- Start by rinsing the rice until the water runs clear.
- Cook the rice and water in a rice cooker, or bring the rice and water to a boil, then reduce temperature, cover, and cook over low temperature for ~20 minutes, or until the water is gone and the rice is sticky.
- When the rice is done, allow it to cool for 10 minutes, then stir in the 1-3 tablespoons rice vinegar (according to taste), 1 teaspoon sugar, and 1 teaspoon sesame oil. If the rice is still hot, leave to cool longer.
- It’s time to assemble your sushi! A sushi rolling mat covered in saran wrap is easiest and will make the best formed rolls, but you can roll it carefully without one if needed. Lay the sheet of nori on the mat and spread a thin layer of rice evenly on top. The rice will be very sticky, so it may help to keep a bowl of water nearby to dip your fingers in.
- ~1 1/2″ from the bottom, lay out your filling.
- Roll the sushi! Tuck the bottom edge up over the veggies, then keep rolling. If you’ve never rolled sushi before, it may help to watch a YouTube video…or five.
- Using a serrated knife, slice the sushi in half. The slice each half in half. Then slice each of those slices in half. You’ll end up with 8 pieces of sushi.
- Repeat steps 4-7 until you’ve used up all the rice.
- Serve with pickled ginger, soy sauce, and wasabi.