Prep 35 mins
Cook 25 mins
From All Recipes.
- 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
- 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.
- Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic.
- Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom.
- Arrange strips of cucumber and avocado across the center of the rice.
- 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.
- You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
- Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.
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.