Cucumber and Avocado Sushi

• Combine the water and rice in a saucepan and bring to a boil.
• Cover the pan, reduce thetemperature to low, and let it simmer for 20 mins, or until the rice turns tender and the water has been fully absorbed.
• Remove the pan from the heat and stir in the vinegar with a pinch of salt.
  • Set aside to cool.
• Cover a bamboo sushi mat with plastic wrap.
  • Note:This prevents the rice from sticking.
• Place a sheet of seaweed over the plastic.
• Spread the rice evenly onto the sheet using your hands.
  • Leave about 1/2 inch of seaweed empty at the bottom.
• Place strips of cucumber and avocado across the center of the rice.
• Lift the mat, roll the vegetables over once, and press down.
• Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll.
  • Note: Moisten with a little water to help seal the roll.
• Set aside and repeat the process with the remaining nori sheets, rice, and fillings.
• Use a sharp wet knife to slice the rolls into multiple slices.
  • Note:This roll should produce around 5-6 slices.
• Serve cut side up with your favorite sushi condiments.

Trivia

Traditionally, sushi is eaten with fingers instead of chopsticks.