Vegan Sushi Rolls with Avocado and Cucumber

Ingredients

• 2 cups Sushi rice
• 2 cups Water
• 1/4 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 6 sheets Nori seaweed sheets
• 2 large Avocado, sliced
• 1 large Cucumber, seeded and julienned
• 1/4 cup Pickled ginger
• 2 teaspoons Wasabi paste

Instructions

1. 1Place the 2 cups of sushi rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. Combine the rinsed rice and 2 cups of water in a medium saucepan with a tight-fitting lid. Bring the water to a rolling boil over high heat, then immediately reduce the heat to the lowest setting, cover the pot tightly, and simmer for 15 minutes, or until all the water is absorbed. Do not lift the lid during this time.
2. 2While the rice is cooking, combine the 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a small bowl. Whisk vigorously until the sugar and salt are completely dissolved.
3. 3Once the rice is cooked, remove the pot from the heat and let it stand, covered, for 5 minutes. Transfer the hot rice to a large, non-metallic bowl. Gently pour the vinegar mixture over the rice and use a rice paddle or spatula to fold it in, being careful not to mash the grains. Fan the rice as you mix to help it cool and become glossy. Let the rice cool until it is warm to the touch, about 15-20 minutes.
4. 4Lay one sheet of nori seaweed, shiny side down, on a bamboo sushi rolling mat. Wet your hands slightly to prevent sticking and spread about 1/2 cup of the cooled sushi rice evenly over the nori, leaving a 1-inch strip of nori uncovered at the top edge. Arrange a few slices of the 2 large avocado and 1 large cucumber along the center of the rice.
5. 5Carefully lift the edge of the bamboo mat closest to you and begin to roll the nori and rice away from you, tucking the filling inside. Apply gentle, even pressure with the mat to create a tight roll. Once rolled, moisten the uncovered 1-inch strip of nori with a little water and press to seal the roll closed.
6. 6Repeat steps 4 and 5 with the remaining 5 sheets of nori, the rest of the sushi rice, avocado, and cucumber to make 6 sushi rolls in total.
7. 7Dip a sharp knife in water and wipe off any excess. Cut each sushi roll into 6-8 equal pieces by slicing through the center and then cutting each half again. Wipe the knife with a damp cloth between cuts for cleaner slices.
8. 8Arrange the cut sushi pieces on a serving platter. Serve immediately with the 1/4 cup pickled ginger and 2 teaspoons wasabi paste on the side.

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