Ingredients
Method
- Cook the sushi rice as per specification on packaging
- Chop avocado and cucumber into strips. A julienne cut works well for ingredients going into sushi but they can be a little larger in size as well
- Put rice into a non-metal bowl and gently fold in vinegar
- Make a thin layer of rice on top of the seaweed sheet that covers approximately 3/4ths of the sheet. Using the back of a spoon can help make this more even.
- Place filling veggies and protein (in this case, cucumber, avocado and imitation crab)
- Roll, squeeze, repeat until you have a long sushi roll.
- Cut sushi into pieces by splitting the long roll in halves until 8 pieces are made.
- Enjoy!
Notes
For rice on the outside sushi – cover the entire seaweed sheet in a thin layer of rice. Place down a sheet of plastic wrap on the bamboo mat. Flip the seaweed sheet to the rice is now facing down on the saran wrap.
For toppings on top of the sushi (such as avocado or sashimi), place the toppings on the long roll and wrap the entire roll in saran wrap prior to slicing. This helps hold everything together!