Cucumber and Avocado Sushi

Recipe View 20 mins Combine water and rice in a saucepan and bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and the water has been absorbed (approximately 20 minutes).

Recipe View 5 mins Remove from heat, gently stir in rice vinegar and salt, then set aside to cool for at least 5 minutes to allow the flavors to meld.

Recipe View 1 mins Cover a bamboo sushi mat with plastic wrap to prevent the rice from sticking. Place one nori sheet over the plastic wrap.

Recipe View 2 mins Evenly spread the rice onto the nori sheet, leaving about a 1/2 inch uncovered at the bottom edge. This will help seal the roll.

Recipe View 2 mins Arrange cucumber and avocado slices across the center of the rice layer.

Recipe View 5 mins Lift the edge of the mat and roll it over the cucumber and avocado, pressing gently to form a tight roll. Unroll the mat slightly, then continue rolling towards the uncovered edge of the nori to complete the roll. If necessary, lightly moisten the edge of the nori with water to seal the roll securely.

Recipe View 1 mins Repeat the process to make the remaining rolls.

Recipe View 5 mins Using a sharp knife, preferably one that has been lightly wetted, slice each roll into 6 even pieces. Serve immediately with your favorite sushi condiments.