Cucumber and Avocado Sushi

dicentra's Note:

From All Recipes.

• Total Time: 1 hrs
• Prep Time: 35 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 1 1/4 cups water
• 1 cup uncooked glutinous white rice (sushi rice)
• 3 tablespoons rice vinegar
• 1 pinch salt
• 4 sheets nori (dry seaweed)
• 1/2 cucumber, sliced into thin strips
• 1 avocado, peeled, pitted and sliced

Directions:

1. Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
2. Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic.
3. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom.
4. Arrange strips of cucumber and avocado across the center of the rice.
5. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll.
6. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
7. Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.

Reviews

[The Mad Slovak]

I am going to rate this now as four stars because it sounds very good based on the ingredients. My daughter is 8 years old and chooses to be vegetarian. She loves the cucumber rolls which we buy from the local Sushi place, but I would like to make them myself and save some money. I like the avocado idea as apposed to the seaweed, because avocados are more accessible. ... If anyone can give me any hints about nori, let me know.