# What You'll Need:
→ Sushi Rice
01 - 1 cup sushi rice (200 g)
02 - 1 ½ cups water (360 ml)
03 - 2 tbsp rice vinegar
04 - 1 tbsp sugar
05 - ½ tsp salt
→ Fillings
06 - 1 ripe avocado, sliced
07 - ½ large cucumber, julienned
08 - 1 small carrot, julienned (optional)
09 - 1 tbsp toasted sesame seeds (optional)
→ Assembly
10 - 4 sheets nori (seaweed)
→ For Serving
11 - Soy sauce or tamari (for gluten-free option)
12 - Pickled ginger (optional)
13 - Wasabi (optional)
# How To Make It:
01 - Rinse sushi rice under cold water until water runs clear, then drain thoroughly.
02 - Combine rice and water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 18-20 minutes until water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
03 - In a small bowl, mix rice vinegar, sugar, and salt. Gently fold the mixture into the cooked rice. Allow rice to cool to room temperature.
04 - Place a nori sheet shiny side down on a bamboo sushi mat lined with plastic wrap. Wet hands and evenly spread one-quarter of the rice over the nori, leaving a 1-inch (2.5 cm) border at the top edge.
05 - Arrange avocado slices, julienned cucumber, and carrot sticks in a line along the bottom edge of the rice. Sprinkle with toasted sesame seeds if desired.
06 - Using the sushi mat, roll the nori tightly away from you, pressing gently to create a compact cylinder. Moisten the top border with water to seal the roll.
07 - With a sharp, dampened knife, slice the roll into 6-8 uniform pieces.
08 - Present the rolls with soy sauce or tamari, pickled ginger, and wasabi as accompaniments.
