I greatly enjoy sushi. I used to get it a lot during college from a place less than a block away from my school. Always fresh, always delicious, and incredibly filling. I miss my local sushi joint and have been intending to make sushi at home for quite some time. Before trying out a recipe at home with raw fish, I wanted to experiment with the construction of sushi first. Since I find cucumber and avocado rolls delicious and they are also cheap to make, knew this had to be my first sushi made at home.
The most key thing for me is the sushi rice. Do not substitute with any other kind of rice (jasmine will not work, believe me, I tried). Sushi rice keeps it shape and sticks together; it’s perfect for sushi. Who would have guessed?
Rolling is easier than I feared; be sure to get a bamboo mat (they are ultra cheap at amazon) and lay plastic wrap on top of it to prevent stickage. Just keep practicing; your rolls will get prettier and tighter with practice.
I enjoy these rolls simply with soy sauce, but if you want to add wasabi and ginger, be my guest!
1 1/4 cup water
1 cup sushi rice
3 tablespoons rice vinegar
1 pinch salt
4 sheets nori
1 cucumber, sliced into strips
1 avocado, sliced
Combine the water and rice in a saucepan and bring to a boil. Reduce to a simmer and cover; cook for 20 minutes, until the rice is tender and the water is absorbed. Transfer the rice into a bowl and mix in the vinegar and salt gently. Set aside to cool.
Cover a bamboo sushi mat with plastic wrap to prevent sticking. Place and sheet of seaweed, shiny side down, over the plastic. Spread the rice onto the sheet, leaving a 1/2 inch strip of empty seaweed at the bottom. Use dampened fingers to make spreading the rice easier.
Arrange slices of cucumber and avocado across the middle of the rice. Roll up your sushi rolls, squeezing to get a uniform, tight roll. Repeat to use up all the filling.
With a sharp knife, cut each roll into 6 pieces. Serve with soy sauce. Enjoy!