Makes 2 rolls
Ingredients
1 cup short-grain rice
1 1/2 cups water
1/4 cup rice vinnegar
1 tbsp neutral oil
2 tbsp white sugar
1 tsp kosher salt
1 avocado
2 carrots
1 cucumber
2 sheets seaweed
white sesame seeds as needed
wasabi, ginger, and soy sauce on the side
Procedure
Bring rice and water up to a boil on high-heat. Once boiling, cover, reduce to low heat and simmer until fluffy.
Julienne the carrots and cucumber, and chop the avocado into slices.
In a separate pan on medium-high heat, combine vinnegar, oil, sugar, and salt together and stir until dissolved. Heat for 1 minute.
Once rice is finished, make cuts in the rice (do not stir) and pour over the vinegar mixture. Fold the rice over itself gently to avoid clumpy or pasty textures. Fan the rice with a towel or fan to extract moisture as fast as possible.
To assemble each roll, place rice on top of a seaweed sheet and align carrots, cucumbers, and avocado horizontally. Pay attention to the ratio of ingredients, so that you can achieve a balance of rice, avocado, and crunchy vegetable.
Using a bamboo roller (or alternatively a dish towel if you don’t have one), roll the sushi pressing gently as to not clump the rice. Do not roll too loosely either. Starting out, you can pinch the ends shut, but as you get better you can roll the ends perfectly too.
Cut sushi into bite sized pieces, garnish with sesame seed, and serve with wasabi, ginger, and soy sauce.
いただきます!
