Cucumber and Avocado Sushi

Ingredients

• 1 1/4 cups water
• 1 cup uncooked glutinous white rice (sushi rice)
• 3 tablespoons rice vinegar
• 1 pinch salt
• 4 sheets nori (dry seaweed)
• 1/2 cucumber, sliced into thin strips
• 1 avocado, peeled, pitted and sliced

Directions

1. 1

   Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.

2. 2

   Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic.

3. 3

   Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom.

4. 4

   Arrange strips of cucumber and avocado across the center of the rice.

5. 5

   Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll.

6. 6

   You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.

7. 7

   Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.