Ingredients :

• 2 cups sushi rice (short-grain)
• 2 cups water
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 5 sheets nori (dried seaweed)
• 1 cucumber, julienned
• 1 avocado, thinly sliced
• 8 oz sushi-grade salmon or imitation crab
• Soy sauce for serving
• Pickled ginger and wasabi

Method :

1. Rinse the sushi rice under cold water until the water runs clear, then drain well.
2. Combine rice and water in a pot, bring to a boil, then reduce heat and simmer covered for 15 minutes.
3. Remove from heat and let the rice rest covered for 10 minutes to steam.
4. In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved.
5. Transfer rice to a large bowl and gently fold in the vinegar mixture while cooling with a fan.
6. Place a sheet of nori on a bamboo rolling mat with the shiny side down.
7. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top edge.
8. Arrange cucumber, avocado, and protein in a horizontal line across the center of the rice.
9. Roll the bamboo mat tightly away from you, pressing gently to form a firm cylinder.
10. Use a sharp, wet knife to slice the roll into 8 uniform pieces and serve with soy sauce.

Recipe Notes :

Chef Pro Tip: Dip your fingers in a mixture of water and vinegar to prevent the sticky rice from clinging to your hands. Variation: Add a thin layer of cream cheese or spicy mayo for a richer flavor profile. Storage: Sushi is best enjoyed immediately, but leftovers can be refrigerated in an airtight container for up to 24 hours.