Sushi Rolls are fun and easy to make!
Servings: 24 rolls
2 cups white rice medium grain
2 1/4 cups water
3 Tbsp rice vinegar
3 Tbsp sugar
1 Tbsp mirin
2 tsp salt
1 cucumber cut into strips
1 red bell pepper cut into strips
1 carrot shredded
1 avocado cut into strips
Soy Sauce for dipping
Toasted Sesame Seeds for garnish
Thoroughly rinse rice until water runs clear
Cook rice according to steamer instructions
Let rice thoroughly cool and transfer to nonmetallic bowl
Mix vinegar, sugar, and salt until dissolved and pour into rice
Gently mix rice to incorporate seasoning
Prepare veggies and cut into strips
Be sure and deseed cucumber
With rough side facing up, apply rice to nori sheet covering all edges.
Apply rice 1/2" thick and leave top 1" of Nori Sheet bare.
Layer veggies on bottom of nori and with a mat, or a towel carefully roll nori keeping all veggies tucked inside roll.
Slice with a wet knife
Keep hands and knife rinsed from sticky rice at all times
Season with sesame seeds if desired.
Use Soy Sauce for dipping.