Step 1 :
Cook the rice. Using 1 1/2 cups of water per 1 cup of sushi rice, bring the water & rice to a boil and then reduce the temperature to low, cover & let simmer for 25-30 minutes, remove from heat.
Step 2 :
While rice is cooking, prepare thinly sliced carrots, cucumber and other assorted veggies, and organize a “sushi prep” station with a dish of water to bind the nori wraps together. (Wait until rice is fully cooked and cooling to prepare the avocado.)
Step 3 :
Arrange ingredients on the bottom 1/3 of the sushi wrap, starting with the rice. Add your veggies and roll the wraps together gently, but firmly, to create a tight cylinder. Dampen the outer edges of the sushi wrap and slice with a sharp knife about 1" to 1.5” wide. Arrange on a platter and serve with tamari* & fresh ginger!
*Tamari is a gluten-free soy sauce substitute, found in the health food section of most grocery stores
Ingredients
01 : Nori Sheets
02 : Sushi Rice
03 : Your choice of fresh fruit/veggies (carrots, avocado, mango, pickled radish, cucumber)
04 : Rice vinegar, Tamari, Fresh Ginger, Wasabi
(for dipping & garnish)